Shrimp Fettuccine with Shrimp and Scallop Sauce

Name: Shrimp Fettuccine with Shrimp and Scallop Sauce
Yield: 4
Ingredients: 240 g of homemade or store-bought fettuccine (or use thin spaghetti); 12 small and clean scallops; 2 packets of Italian or Spanish tomato paste; 150 ml of heavy cream; 40 g of unsalted butter; 50 ml of chicken broth

1
240 g of homemade or store-bought fettuccine (or use thin spaghetti)
2
12 small and clean scallops
3
2 packets of Italian or Spanish tomato paste
4
150 ml of heavy cream
5
40 g of unsalted butter
6
50 ml of chicken broth

Ingredients

1
240 g of homemade or store-bought fettuccine (or use thin spaghetti)
2
12 small and clean scallops
3
2 packets of Italian or Spanish tomato paste
4
150 ml of heavy cream
5
40 g of unsalted butter
6
50 ml of chicken broth

Directions

1
Step 1
2
In a skillet, sauté the scallops and set aside
3
Bring a large pot of salted water to a boil and cook the fettuccine al dente
4
While the pasta cooks, prepare the sauce
5
Step 2
6
To make the sauce, combine the tomato paste with chicken broth and heavy cream in the same skillet used for the scallops
7
Let it simmer
8
Reduce the mixture until it's smooth
9
Toss the cooked fettuccine with the creamy tomato sauce
10
Before serving, garnish the plate with the scallops.