Seafood Fettucini Alfredo

• 1 cup heavy cream
• 1/8 lb. butter
• 12-16 ounces fresh seafood (shrimp, scallops, lobster, crab work well and can be used interchangeably)
• freshly grated parmesan (Locatelli works well)
• 1/2 tsp. chopped garlic
• 1/2 tsp. salt and pepper
• 1/2 tsp. parsley flakes
• 12 ounces fettucine noodles, cooked to al dente

Poach all seafood in simmering water for about 4 minutes.  Drain well on paper towel.  Place butter in a pan on medium heat.  Add poached seafood, garlic, salt and pepper and cook until warmed through.  Add cream and raise heat to medium-high.  Cook until sauce is thickened, about 5 minutes.  Add cheese and pasta.  Place on a platter and garnish with parsley.

2 Servings.