I hate to admit it but have never made my own pasta sauce from scratch.
This is the recipe I would like to try...

Pasta Shells w/ Seafood

1 9 oz package pasta shells (small seashells)
1 lb shrimp, shelled and de-veined
1/4 lbs scallops, cleaned and sliced
4 Tbs butter
2 cloves garlic, crushed
1/2 cup dry white wine
1 cup cream
2 Tbs water
1 Tbs cornstarch
1 Tbs lemon juice
1 Tbs chopped parsley
Salt and pepper

Melt butter in a pan. Add garlic, and cook for about 1 minute. Add wine
and cream and bring back to boil and cook 2 minutes.

Shake cornstarch with the water, and pour into the sauce. Stir until
boiling. Add lemon juice, salt and pepper to taste.

Meanwhile, cook the pasta in plenty of boiling salted water until
tender- about 10 minutes. Drain, shaking to remove excess water. Add
shrimp and scallops to sauce and cook 3 minutes. Pour over pasta shells,
toss and garnish withe parsley.
........
I got this recipe from a small pasta cookbook. Would it be possible to
add, say, parmesan cheese to the sauce?...... no chesses? wrong choice
of cheese? Is the cream supposed to be "heavy cream"?

Years ago I had a real rich seafood pasta dish at a restaurant on the
Oregon coast and would like to make something similar. This comes close
if I can add cheese and the dish was served in a small single serving
casserole type dish. It may have been baked also just to warm or melt
extra cheese on top etc....

Thanks for any suggestions you may have on this or things a new person
should know about making white or cheese pasta sauce for the first time.

Sincerely, Helen