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Ingredients
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Pasta
Seafood
Pink Cognac Sauce
Method
Pasta Preparation
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Seafood Preparation
- 2
Sauté the Seafood
In a large skillet over medium-high heat, add olive oil. Once hot, add scallops and shrimp. Cook for about 3-4 minutes until scallops are golden brown and shrimp are pink and opaque. Remove from the skillet and set aside.
Pink Cognac Sauce Preparation
- 3
- 4
Finish the Sauce
Lower the heat and stir in heavy cream and tomato paste. Mix well and let simmer for another 5 minutes. Season with salt and black pepper. Add the sautéed scallops and shrimp back into the sauce, stirring to combine.
Combining Everything
- 5
Combine Fettuccine and Sauce
Add the cooked fettuccine to the skillet with the pink cognac sauce. Toss gently to coat the pasta evenly with the sauce and seafood. Cook for another 2-3 minutes until heated through.
- 6
Serve
Garnish with fresh parsley and serve immediately while hot.
