Ingredients:
     2 cups heavy whipping cream
     1 tablespoon chopped fresh basil
     1 tablespoon chopped fresh thyme
     2 teaspoons salt
     2 teaspoons ground black pepper
     1 1/2 teaspoons crushed red pepper flakes
     1 teaspoon ground white pepper
     1 cup chopped green onions
     1 cup chopped parsley
     1/2 pound shrimp, peeled and deveined
     1/2 pound scallops
     1/2 cup shredded Swiss cheese
     1/2 cup grated Parmesan cheese
     1 pound fresh fettucine pasta

Directions:
NOTE: Reduce pepper amounts a bit unless you like this
very spicy. As it is written, it is too spicy for most
people.

Cook pasta in a large pot of boiling salted water until
al dente. Meanwhile, pour cream into large skillet.
Cook over medium heat, stirring constantly, until just
about boiling. Reduce heat, and add herbs, salt,
peppers, onions, and parsley. Simmer 7 to 8 minutes, or
until thickened. Stir in seafood, cooking until shrimp
is no longer transparent. Stir in cheeses, blending
well. Drain pasta. Serve sauce over noodles. Makes 5
servings.

 

Submitted by Chef Morris- Downtown Atlanta