Cajun Seafood Pasta

This pasta recipe is so simple and the taste is rich and absolutely delicious. You can play around with substiting heavy cream for milk for a ligther version.

• 2 cups heavy cream
• 1 tablespoon each: fresh chopped basil leaves and thyme
• 2 teaspoons each: salt and black pepper
• 2 teaspoons hot sauce (sriracha, frank's or red pepper flakes)
• 1 cup  parsley, chopped
   
• 1/2 lb shrimp, deveined, peeled 
• 1/2 lb scallops 
• 1/2 cup swiss cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 lb dry fettuccine 

1. Cook pasta in a large pot of boiling salted water until al dente.
2. 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.
3. Stir in seafood, cooking until shrimp and scallops are no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.