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1pound dry fettuccine pasta 2cups heavy whipping cream 1cup chopped green onions 1cup chopped parsley 1tablespoon chopped fresh basil 1tablespoon chopped fresh thyme 2teaspoons salt 2teaspoons ground black pepper 1 ½teaspoons crushed red pepper flakes 1teaspoon ground white pepper ½pound shrimp, peeled and deveined ½pound scallops ½cup shredded Swiss cheese ½cup grated Parmesan cheese
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain once done cooking. Meanwhile, pour cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat and add green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper. Simmer until thickened, 7 to 8 minutes. Stir in shrimp and scallops. Cook until shrimp is no longer translucent. Stir in cheeses, blending well. Serve sauce over pasta. Serve hot and enjoy!
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