May make with shrimp only.

1/4 c. butter, melted
1/2 c. dry white wine
2 tsp. minced garlic
1/2 lb. fresh jumbo shrimp, peeled & deveined
1/2 lb. fresh bay scallops
1 c. heavy cream
1 pkg. fettucini, cooked
Parmesan cheese, grated

Heat butter and wine in saucepan; add garlic and shrimp (and, if used, scallops). Saute over medium heat for 3 to 5 minutes, stirring occasionally. Add cream and paste (thin flour/water) bring to a gentle boil and stir until thickened. Pour onto heated plate. Serve with Parmesan cheese. Serves 4 to 6.