Let’s create this luxurious Cajun-inspired seafood pasta:

1. Cook the Fettuccine:

• Fill a large pot with generously salted water and bring it to a rolling boil.
• Add the dry fettuccine pasta to the boiling water. Cook according to package directions, stirring occasionally, until it’s al dente (tender yet still firm to the bite), usually about 8-10 minutes.
• Drain the cooked pasta well in a colander. Set aside briefly. (You can toss with a tiny bit of olive oil to prevent sticking if it will sit for more than a minute or two).

2. Start the Cream Sauce:

• While the pasta cooks, or just after, pour the 2 cups of heavy whipping cream into a large skillet or sauté pan.
• Place the skillet over medium heat. Cook, stirring constantly with a whisk or spoon, until the cream is hot and just about to reach a boil (look for small bubbles around the edges). Do not let it vigorously boil over.

3. Add Aromatics and Seasonings, Simmer Sauce:

• Immediately reduce the heat to low or medium-low to maintain a gentle simmer.
• Add the chopped green onions, chopped fresh parsley, chopped fresh basil, chopped fresh thyme, 2 teaspoons salt (or to taste), 2 teaspoons ground black pepper, 1 ½ teaspoons crushed red pepper flakes, and 1 teaspoon ground white pepper to the hot cream.
• Stir well to combine. Let the sauce simmer gently, stirring occasionally, until it has thickened slightly, about 7 to 8 minutes.

4. Cook the Seafood:

• Gently stir the peeled and deveined shrimp and the scallops into the simmering cream sauce.
• Cook, stirring gently and occasionally, just until the shrimp turn pink and opaque and are no longer translucent, and the scallops are also opaque and cooked through. This will take only a few minutes (3-5 minutes depending on size). Be very careful not to overcook the seafood, as it will become tough.

5. Stir in Cheeses:

• Once the seafood is just cooked, remove the skillet from the heat (or keep on very low).
• Stir in the shredded Swiss cheese and the grated Parmesan cheese. Continue stirring gently until both cheeses are fully melted and blended into the sauce, creating a smooth, cheesy consistency.

6. Serve:

• Serve the creamy Cajun seafood sauce immediately over portions of the hot, drained fettuccine.
• Garnish with extra fresh parsley or Parmesan if desired. Enjoy!

Quick cooking of seafood is key for tenderness