Sea Food Fettuccine

*Barilla Fettuccine Noodles, 16 oz (remove)
*Margarine-like spread, Country Crock, regular, 1.5 tbsp (remove)
*Green Onion, 1 cup (remove)
*Cloves, whole, 4 serving (remove)
*Medium Raw Shrimp - Food-Lion, 16 oz (remove)
*Sea Scallops (Kroger - about 4 scallops), 16 oz (remove)
Half and Half Cream, 2 cup (remove)
Parmesan Cheese, grated, 1 cup (remove)
Salt, .5 tsp (remove)
Pepper, black, .5 tsp (remove)

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

Serving Size: Divide into 4 large portions

Number of Servings: 4

Recipe submitted by SparkPeople user MOMMA_FLUFFY.