Q: I have been to Provino's restaurant in Snellville and had the most delicious fettuccine Alfredo with shrimp and scallops. I wonder if you would be able to get the recipe?

A: The folks at Provino's were happy to provide this recipe, a seafood variation on the classic fettuccine Alfredo, with the note that it is "a favorite Sunday dinner in many seaside villages in Italy."

Timing is crucial with this sauce. Have all the ingredients ready and use your judgment to adjust the consistency. Take care not to boil the cream or it will curdle.

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Shrimp and Bay Scallops alla Provino's

Makes 6 servings

Preparation time: 20 minutes

Cooking time: 15-20 minutes

For the Salsa Besciamella:

1 tablespoon olive oil

2 tablespoons minced garlic

2 tablespoons minced shallots

2 ounces white wine

1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

1 pint heavy cream

Dash white pepper

8 ounces shredded Parmesan cheese

For the pasta:

1 pound fettuccine, preferably fresh or refrigerated

2 tablespoons olive oil

3 cloves garlic, chopped

1 pound shrimp, peeled and deveined

1 pound sea scallops

1/4 cup chopped fresh parsley

Parmesan cheese for garnish

Put water on to boil for pasta.

To make the Salsa Besciamella: In a skillet, add 1 tablespoon oil. SautŽ the garlic and shallots until softened. Add the wine and cook until reduced to a paste. Remove to a plate and set aside. In the same skillet over low heat, melt butter. Add flour and cook, stirring briskly, until light brown and thickened. Remove to a plate and set aside.

In a saucepan on medium-high heat, add the cream. Heat, but do not boil. Add the shallot paste and the pepper and stir to combine. Add half the flour mixture and stir to combine. Gradually stir in the Parmesan cheese, checking the consistency to make sure the sauce doesn't get too thick. Continue cooking until the sauce is smooth and creamy, 2 to 3 minutes. Adjust the consistency (if too thin, add more roux, a teaspoon at a time; if too thick, add more milk or cream, a tablespoon at a time). Set aside.

To make the pasta: Cook pasta, drain and place in a large serving bowl.

In a large skillet, add 2 tablespoons olive oil. Add garlic and sautŽ 1 to 2 minutes, or until garlic is tender. Add shrimp and scallops and sautŽ about 2 to 5 minutes, until just cooked through. Do not overcook the seafood. Add enough Salsa Besciamella to generously coat the pasta. Add seafood, toss lightly and sprinkle with chopped parsley. Sprinkle with grated cheese.

Per serving: 824 calories (percent of calories from fat, 51), 55 grams protein, 73 grams carbohydrates, 2 grams fiber, 44 grams fat, 194 milligrams cholesterol, 615 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.