Cajun Seafood Pasta

2 Cups heavy cream
1 Tbs chopped fresh basil
1 Tbs chopped fresh thyme
1 Teaspoon salt
1 Tbs ground black pepper
1 1/2 Teaspoon crushed red pepper
1 Teaspoon ground white pepper
1 Cup sliced green onions
1 Cup chopped fresh parsley
1/2 pound fresh medium shrimp, peeled and deveined
1/2 pound fresh scallops
1/2 Cup grated Swiss cheese
1 16 oz. pkg. of fettuccine


Prepare pasta (al-denta') according to package instructions.

Sauce:

Pour the cream into a large skillet. Bring to a simmer stirring constantly, until just about boiling. Reduce heat, and add the herbs, salt, peppers, onions, and parsley.
(Like Emeril says, be careful with the cream, it will RE-decorate your kitchen and house.)

Simmer 7-8 minutes, or until thickened.

Stir in the seafood, cooking until shrimp is no longer transparent.

Stir in the cheeses, blending well.

Drain the pasta.

Combine and enjoy.

Serve with a fresh garden salad and crusty bread.

Note: This is a spicy dish. If you can't handle spicy food, or have children, cut back some on the peppers.