1 lb. fresh spinach fettuccine
1/4 C. olive oil
1/4 C. chopped garlic
1 lb. sliced fresh mushrooms
1 lb. peeled and deveined shrimp
1 lb. scallops
1 pint heavy whipping cream
1/2 C. basil pesto
Cook pasta separately in salted boiling water, about 4 to 5 minutes or, if store-bought, according to package directions.
Heat a large saute pan over medium-high heat and add 1/2 of the olive oil; add chopped garlic and cook briefly. Add sliced mushrooms, saute 2-3 minutes, until mushrooms are just starting to be tender.
Add heavy whipping cream and cook until reduced by half. Add basil pesto and continue cooking.
Saute shrimp and scallops in another pan until almost cooked with remaining olive oil. It is best to do them separately. Add them to the sauce to finish cooking.
Drain spinach pasta, add to saute pan and toss. Serve in a large bowl family style or portion among four pasta bowls.
Serves 4