2 cups (500 ml) heavy cream
2 scalliions (spring onions) green and white parts, finely chopped
1/4 cup chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp chopped freshthyme
1-2 tsp red pepper flakes, or to taste
1/2 lb (225 gr) shrimp peeled and devained
1/2 lb (225 gr) bay scallops
1/2 cup shredded Gruyere or Swiss cheese
1/2 cup grated parmesan cheese
salt and ground pepper to taste
1 lb (450 gr) fetuccine or other pasta of your choice, cooked according to package directions and drained
Bring the cream to a boil in a saucepan over moderate heat and let simmer uncovered until reduce by about 1/3. Add the scallions, herbs, and red pepper flakes and simmer for abut 5 minutes.
Add the shrimp and scallops and stir to combine. Stir in cheeses and cook, stirring constantly, until cheeses have melted and the shrimp are firm and opaque, about 3 minutes.
Adjust seasoning with salt and pepper and serve over cooked pasta.