Scallops & shrimps Creamy Spinach Pasta

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.