Serves: 5
Total Calories: 325

4 tablespoons butter, divided
1 tablespoon olive oil
1/2 cup chopped shallot
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 teaspoon chopped fresh basil
1 tablespoon chopped fresh dill
3/4 cup white wine
1 cup half and half
1 pound uncooked spinach fettuccine
1 salt to taste
1/2 cup grated Parmesan cheese

Melt 2 tablespoons butter with the olive oil in a large skillet. Add shallots and sauté 2–3 minutes or until tender but not browned. Add shrimp and scallops and sauté for 1 minute. Stir in the basil, dill, and wine. Reduce heat and simmer until mixture is reduced by 1/2. Add half-and-half and cook until mixture thickens, stirring constantly. Remove from heat and keep warm.

Cook fettuccine in boiling salted water in a stockpot until al dente. Drain and toss with remaining 2 tablespoons butter and Parmesan cheese in a serving bowl. Add seafood mixture and toss to mix. Serve with warm sourdough bread.

Nutritional Facts:

Serves: 5
Total Calories: 325
Calories from Fat: 195

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