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6 servings
Ingredients:
1 (16 ounce) package penne pasta1 pound shrimp1 pound scallops1 (12 ounce) jar marinated artichoke hearts, drained1 (8 ounce) jar sun-dried tomatoes, packed in oil1 pint heavy cream1 cup grated Parmesan cheese1/2 cup pitted kalamata olives
Instructions:
Bring a large pot of lightly salted water to a boil.Add pasta and cook for 8 to 10 minutes or until al dente; drain.Heat a large heavy skillet over medium heat.Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink.Reduce heat, and stir in cream and parmesan.Toss with cooked pasta, and sprinkle olives on top.
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