Creamy Cheddar Gruyere and Seafood Pasta

Instructions

1. Cook pasta according to package directions until al dente; drain. Keep warm.
2. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the bay scallops, shrimp, garlic powder, salt and pepper; cook and stir for 4-5 minutes or until scallops are opaque and shrimp turn pink. Transfer seafood to a bowl. Keep warm.
3. Melt remaining butter in the same pan over medium heat. Add shallot and sun-dried tomatoes; cook and stir for 3 minutes. Reduce heat to medium-low. Add wine. Bring to a boil, stirring to loosen any browned bits from bottom of pan.
4. Reduce heat to low. Gradually stir in the cream, paprika and red pepper flakes. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Reduce heat to low. Gradually stir in Cheddar Gruyere until melted.
5. Add the spinach, basil, and seafood; cook and stir until spinach is wilted. Stir in pasta; heat through. Remove from the heat. Season with salt and pepper. Sprinkle with additional Cheddar Gruyere. Garnish with basil.