Ingredients:
12 ounces penne pasta
2 tablespoons extra virgin olive oil
8 ounces sea scallops
8 ounces large shrimp, deveined & peeled
1 cup whipping cream
1/4 cup butter
1 cup freshly grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
4 sprigs parsley
Directions:
In a large pot of boiling salted water, cook pasta for 10 – 12 minutes, el dente.
Drain well and leave in pot to keep warm.
Meanwhile, in a large saucepan, add olive oil, shrimp and scallops.
Cover and cook for 5 minutes or until scallops are opaque and shrimp are pink.
When cooked, remove scallops and shrimp and place on a side plate.
In the same saucepan, bring cream and butter just to boil.
Reduce heat and stir in Parmesan cheese, salt, pepper, and nutmeg.
Add scallops, shrimp and pasta; toss well to coat.
Transfer mixture to a large bowl and garnish with parsley sprigs.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.