2 c. fettuccine, precooked al dente
1/2 c. butter, clarified
1/2 tsp. fresh garlic, minced
1/2 c. fresh salmon
1/2 c. scallops
1 c. sliced mushrooms
1/2 tsp. seasoning salt
1 c. whipping cream
1/2 c. sour cream
2 tbsp. each shredded Parmesan and Romano cheeses
1/2 c. bay shrimp
1/2 c. fresh spinach, thinly shredded
Lemon wedges and parsley (garnish)

Have fettuccine cooked al dente and set aside. In frying pan, heat butter over medium heat; add garlic, salmon, scallops and mushrooms. Season all ingredients evenly with half the seasoning salt. Cook until seafoods are half done, about 2 minutes. Add pasta; season with remaining seasoning salt and blend well. Mix whipping cream, sour cream and both cheeses into pasta. Mix well. Cook 3 to 5 minutes over medium heat, stirring frequently until creamy. Add shrimp and spinach; mix well; cook until warm and serve on plate with lemon and parsley garnish. Serves 4.