Ingredients

The following ingredients have 4 Servings
  • 8 oz penne pasta
  • 1 (7.5 oz) jar marinated artichoke hearts
  • 1 (7 to 8 oz) jar sun-dried tomatoes, packed in oil
  • 2 cloves garlic, minced or grated
  • 12 oz scallops
  • 1/2 lb shrimp, peeled, deveined and tails removed
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • chopped parsley

Instruction

  • Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain.
  • Meanwhile, drain the artichoke hearts and roughly chop. Drain the sun-dried tomatoes, reserving 1 tablespoon of the oil. Slice the tomatoes.
  • Pour the reserved tablespoon of oil into a large skillet and place over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Place the scallops in the pan and cook for a minute, then add the shrimp. Stir the seafood, cooking for a minute or two, then add the artichoke hearts and sun-dried tomatoes. Continue to cook until the shrimp and scallops are cooked, a couple minutes.
  • Pour the cream into the pan, then sprinkle with the cheese. Stir to combine, then add in the pasta and stir to coat the pasta. Serve topped with chopped parsley.