Shrimp and Scallop Pasta

Ingredients

• ¼ cups Butter
• 1 cup Whipping Cream
• 2 cups Half-and-half
• 1-½ cup Mushrooms, Sliced (optional)
• ½ cloves Garlic, Minced
• 2 teaspoons Salt
• 2 teaspoons Black Pepper
• 14 ounces, weight Pasta Shells (small Or Medium Size Works Best)
• 1 Tablespoon Parsley, Chopped
• ½ cups Mozzarella, Shredded
• 8 ounces, weight Pre-cooked Shrimp (the Small Ones Are Best; If You Only Get Large Ones, Just Chop In Half)
• ½ cups Grated Parmesan Cheese
• _____
• FOR THE SCALLOPS:
• ½ Tablespoons Butter
• ¼ cloves Garlic, Minced
• 8 ounces, weight Sea Scallops (the Small Ones Are Best, But If You Can Only Find Large Ones, Chop Into Smaller Pieces)
• 2 teaspoons Lemon Juice

Preparation Instructions

Your stove will be very busy, but you will be very happy!

You will need 1 large pot, 1 medium pot, and 1 small skillet.

Fill medium pot with water and allow to boil. This will be for the pasta.

Prepare the scallops in the small skillet. Spray the skillet with cooking spray. Melt the butter, adding 1/4 cloves garlic. Pat scallops dry and add to the skillet, splashing with the lemon juice. Saute until scallops are cooked (they will look more opaque).

In the large pot, add butter, whipping cream, half-and-half, mushrooms, garlic, salt and pepper. Bring to a boil while stirring frequently. This should thicken the sauce.

Add pasta to the boiling water, cook for 7-9 minutes.

Add parsley and mozzarella cheese to the sauce, stirring until cheese is melted.

Add shrimp and scallops to the sauce, stirring well.

Drain pasta and add to the seafood-cream mixture. Stir well and cook for 2 more minutes.

Add parmesan cheese and cook until cheese has melted.

Serve warm, and I suggest small portions at first, because it’s truly a rich dish. You can always go back for more.

Great reheated if you have leftovers!