Put a pot of water on to boil to cook your pasta – don’t forget to salt your water. Cicatelli Molisani is a boat shaped pasta and holds this rich sauce perfectly. Start by adding butter to your skillet and melt. Add your shrimp and scallops and season with salt and pepper. Brown them a little on high heat. Turn and when browned remove and set aside.

Now, it’s time to make make a creamy mushroom sherry sauce. Sauté mushrooms and shallots until softened and add smashed garlic and stir. Add Sherry and reduce and then cream and reduce. Now you have a lovely creamy sauce, so add your nutmeg, dash of paprika and fresh finely chopped parsley and salt and pepper. Return your scallops and shrimp to the creamy sauce and bring to simmer and turn off. Drain your pasta and stir in your creamy seafood in a Dutch oven or your favorite casserole. Top with a mixture of broken cracker crumbs, butter and parsley. Bake and brown the top. This seafood dish is a hit!