Instructions:
step 1 Cook fettuccine according to package directions in salted water until al dente. Drain and set aside.
step 2 Heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper, then sear for 2-3 minutes per side until pink and opaque. Remove and set aside.
step 3 In the same skillet, add scallops and sear undisturbed for 2-3 minutes on each side until golden brown and cooked through. Remove and set aside.
step 4 Reduce heat to medium. Add butter to the skillet, then sauté garlic for 1 minute until fragrant.
step 5 Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce thickens slightly.
step 6 Add chopped tomatoes and red pepper flakes if using. Return cooked pasta to the pan and toss to coat evenly.
step 7 Gently fold in the shrimp and scallops. Sprinkle with parsley and garnish with extra Parmesan before serving.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s creaminess. Avoid overcooking the seafood when reheating.
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