Cranberry Fettuccine Tomato Cream Sauce with Shrimp and Scallops

Directions:

* Season shrimp with salt, pepper, and paprika. Set aside in a fridge for 15 minutes.
* Boil cranberry juice and season with salt, add pasta and cook to al dente per package instructions.
* Save 1 cup of the cranberry juice from cooking and set it aside. We will use 1/2 cup. The other half is in case we need to lighten up the sauce.
* While pasta is cooking, heat up a medium sauce pan or a deep pan for the sauce.
* When the pan is hot, add olive oil. Then add shallots and garlic. Saute them till they’re translucent
* Add mushrooms. Saute till mushrooms start to cook through. They will absorb oil, so add 1 Tablespoon of butter.
* Add white wine. Simmer it for 10 minutes. Add cream and tomato paste. Use a wooden spoon and stir a bit mixing in the paste.
* Add 1/2 cup of the reserved cranberry juice. Add bay leaf, and all the seasonings. Let it simmer for 15 minutes.
* Add scallops into the sauce; stir.
* In the meantime, pan-grill the shrimps. Heat up a cast iron pan. Add butter. When butter is melting and starts to bubble, add shrimp.
* Cook shrimp for about 2 minutes on each side. The trick is to use the back of a wooden spoon or spatula to put some weight on the shrimps so that their edges get crispy and to create a smokey flavor. After cooking all of the shrimp, remove them from the heat and set aside. You can keep them warm by covering with foil.
* Going back to the sauce, add sour cream, stir, then add cheese. Add salt and pepper if needed.

To Plate:

* Place pasta on your serving dish, pour the cream sauce over, place shrimp on top, and sprinkle with minced parsley.
* Sprinkle with more cheese if needed.