The first time I created this, which was about 8 years ago, I used shrimp and scallops. The next time I used seasoned chicken breasts and both were bursting with flavor so it's versatile enough to use whatever you want. When I created it, I just threw ingredients in that I thought would compliment each other and I still stick to that same basic concept each time. It makes an elegant meal as well as a comfort food meal. Enjoy!
1Wash and peel shrimp, wash scallops. Start water to boil for pasta in large dutch oven or stock pot. Saute seafood in butter over medium heat.
2While these are sauteing, cook pasta but do not allow to cook until done. Meanwhile, chop onion, mushrooms, tomatoes, green onions. Press garlic and shred your cheeses.
3When pasta is done, drain (do not rinse in cold water) Add whipping cream and butter into the pot with the pasta and return to heat (reduced to low or medium low heat) and cook until pasta is Al Dente. Add seafood, garlic, mushrooms, onions, both cheeses, salt and pepper. Allow to simmer, stirring often until heated through and pasta is done. Top with chopped green onions and chopped tomatoes.
4Serve with warm garlic bread and ceasar salad. I like to serve herb roasted vegetables as well.
5Note: If your finished pasta is not as creamy as you like it, and I like mine creamy, just add more milk until you get your desired consistency. I like mine with crushed red peppers and quartered slices of pepperoni for some kick. You can always add more or less of these two if you don't like the spice.