THIN SPAGHETTI with SHRIMP AND BAY SCALLOPS CREAM SAUCE

This is my sister's recipe. Her recipe calls for crab meat and squid, I switched mine out to bay scallops. Enjoy!

THIN SPAGHETTI with SHRIMP AND BAY SCALLOPS CREAM SAUCE

INGREDIENTS:

10 oz medium sized shrimp (peeled and deveined)

5 oz bay scallops

¼ cup butter

half bundle asparagus (end trimmed and cut in thirds)

2 cups broccoli florets

2 cans 7.6 fl oz  Nestle table cream

water

salt

DIRECTIONS:

Cook spaghetti according to package direction (al dente). 

In a large sauté pan, melt butter over medium to high heat. Sauté shrimp and scallops, season with salt. Once cooked, add asparagus and broccoli. Sauté for a few minutes. Make sure the asparagus and broccoli are cooked but still crisp. Add the cream and a little bit of salt and stir. Bring to boil, and then simmer for 1 minute. If to thick, add a little bit of water.