Seafood Fettuccini Alfredo

I found this recipe recently at Taste of Home. I had a few changes that accommodate what I had in my refrigerator and pantry. I made the recipe as written but added some fresh steamed broccoli, half of a red bell pepper and a Hungarian hot pepper. I also used thick spaghetti as that is what I had on hand. If you don't want to use wine, use all chicken broth.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 4  ounces fettuccine, uncooked
• 1⁄4 lb  medium raw shrimp, peeled and deveined
• 1⁄4 lb sea scallops, halved
• 2  tablespoons olive oil, divided
• 1  small shallot, chopped
• 1  garlic clove, minced
• 1⁄4 cup chicken broth
• 1⁄4 cup white wine or 1⁄4 cup  additional chicken broth
• 1  cup heavy whipping cream or 1  cup half-and-half cream
• 1⁄2 cup parmesan cheese, grated
• 1  roma tomato, diced
• 2  tablespoons fresh parsley, minced

Directions

1. Cook the fettuccine according to package directions.
2. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm.
3. In the same skillet, saute shallot in remaining oil until tender. Add.
4. garlic; cook 1 minute longer. Stir in broth and wine. Bring to a.
5. boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most.
6. of the liquid has evaporated. Stir in cream; cook, uncovered, over.
7. medium heat for 5 minutes or until thickened.
8. Drain fettuccine; stir into cream sauce. Add shrimp, scallops and.
9. cheese; toss to coat. Sprinkle with tomato and parsley.