Ingredients:
- 8 ounces fettuccine pasta
- 12 large sea scallops
- 12 large shrimp, peeled and deveined
- 2 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
- Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the scallops and shrimp to the skillet and cook for about 2-3 minutes on each side until they are opaque and lightly browned. Remove the seafood from the skillet and set aside.
- In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, and bring the mixture to a simmer. Cook for 3-4 minutes until the sauce slightly thickens.
- Stir in the grated Parmesan cheese and continue to cook, stirring occasionally, until the cheese is melted and the sauce is smooth.
- Add the fresh spinach leaves to the skillet and toss them in the sauce until wilted.
- Return the cooked scallops and shrimp to the skillet and toss gently to coat them in the creamy sauce. Season with salt and pepper to taste.
- Add the cooked fettuccine pasta to the skillet and toss everything together until the pasta is well coated in the sauce and the seafood is evenly distributed.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove from heat and garnish with chopped parsley.
Serve the Scallops & Shrimp Creamy Spinach Pasta hot and enjoy your meal!
