Shrimp And Scallop Fettuccine With Feta | Louisiana Kitchen & Culture

Ingredients

• 1/2 pound fettuccine, dry
• 1 pound sea scallops, about 8
• 8 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 cup dry white wine (to deglaze)
• 1/2 cup chicken broth (low-sodium preferred)
• 2 cups grape tomatoes
• 1/4 cup chopped flat-leaf parsley (Italian)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, fresh squeezed
• red pepper flakes
• feta cheese crumbled, for garnish