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- 2 cups heavy whipping cream
- 1 tbsp basil
- 1 tbsp thyme
- 1 cup fresh parsley, chopped
- 2 tsp salt
- 2 tsp black pepper
- 1 1/2 tsp red pepper flakes
- 1 tsp ground corriandor
- 1 cup green onions, chopped
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1 pound fettucine pasta, cooked
Pour cream into large skillet. Cook over medium heat, stirring constantly, until almost boiling. Reduce heat, and add basil, thyme, parsley, salt, peppers, and onions. Cook 7 to 8 minutes over low heat until thickened. Stir in seafood and cook until shrimp turns light pink. Stir in cheeses and cook until melted and smooth. Serve sauce over noodles.
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