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Fettuccini: Shrimp And Scallops In White Wine Cream Sauce
Ingredients
- 16 ounces Pasta fettuccine or linguine - healthier use chick pea or lentil pasta
- 1 lb 16/20 sized shrimp, peeled and deveined (extra jumbo)
- .5 lb Sea Scallops About 6 pieces
- ⅓ lb Bacon or Pancetta
- 2 tsp butter
- 1 whole shallot
- 4 cloves garlic
- zest of one lemon
- 1 cup white wine
- 1.5 cups heavy cream
- ⅔ cup shredded parmesan cheese
- ½ tsp Creole Seasoning
- Juice of one lemon
- Salt and pepper to taste
- fresh parsley for garnish
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