Fettucine Alfredo with Shrimp and Chicken

Ingredients

1 pound dried fettucine (or other favorite pasta)
6 tablespoons unsalted butter
2 shallots, minced
3 cloves garlic, minced
1 cup heavy cream
1.5 cup half-and-half
1/2 pound fresh broccoli florets, steamed
1 pound shrimp, peeled, deveined
1.5+ cups finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 pound prosciutto, diced, broiled until crisp
Fresh parsley, for garnish, optional

Blanch shrimp. Bring a pot of water to a roaring boil. Turn off heat. Wait 1 minute. Immerse shrimp in water for exactly 60 seconds. Immediately run cold water over shrimp to stop them from cooking further. Set aside.

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and garlic. Saute until tender. Add heavy cream and half-and-half. Bring to a boil. Cook until sauce has reduced slightly, about 5 minutes.  Stir in Parmesan cheese, adding more to taste.  Add salt/pepper. Remove from the heat.

Combine sauce with shrimp, chicken, and veggies.  Top with additional cheese, if desired.  Garnish with parsley and/or crispy prosciutto, if desired. Serve immediately.