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1
Cook fettuccine noodles to al dente, according to package directions, drain, and set aside.
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2
In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
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3
Once butter is melted add shrimp to skillet in a single layer and sprinkle with salt and white pepper.
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4
Cook until shrimp turns pink on each side and is just cooked through, about 3 minutes.
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5
Remove from skillet, place on a plate, and set aside.
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6
Add another 1 tablespoon of butter and olive oil to the pan.
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7
Once butter melts, add scallops in a single layer, sprinkle with salt and white pepper, and cook for 1 1/2 minutes on each side.
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8
Remove and place on the plate with the shrimp.
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9
Set aside.
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10
Add remaining 1 tablespoon of butter to the pan with the green onions, shallots, and garlic, and saute for 1 minute.
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11
Add sliced mushrooms and saute for 3 minutes.
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12
Add white wine, and reduce to half.
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13
Reduce heat to medium-low, add cream and stir constantly until slightly thickened, about 2-3 minutes.
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14
Stir in Parmesan cheese, taste sauce and add salt and pepper, if needed.
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15
Add scallops, shrimp and cooked fettuccine noodles into the sauce and stir together until everything is well coated and heated through, about 2 minutes.
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16
Serve immediately and pass the extra Parmesan cheese!
