Fettucine with Shrimp in Garlic Sauce

¼ c butter
2 cloves garlic, smashed & chopped
pinch crushed red chili pepper
1 tsp dried basil
½ cup onion, finely chopped
1 tsp worcestershire sauce
1 lb scallops or shrimp
¼ cup dry white wine
1 cup half and half cream
salt & pepper to taste
fresh fettucine for 4
1 tbsp fresh parsley, chopped

Saute onion, garlic and chili pepper in butter (very lightly). Add basil and worchestershire sauce and saute this mixture until the moisture is out of the onions. Add scallops or shrimp and white wine, mix together and saute until the scallops are slightly underdone. Add the cream and bring the contents to a boil. Strain all the solids from the cream sauce and set them aside in a heated bowl. Reduce the cream remaining in the pan until it lightly coats the back of a spoon. Cook the fettucine as directed. Pour the scallop mixture back into the cream sauce and leave on stove just to heat through. Spoon the sauce over the pasta and sprinkle with parsley.