• 1 pound of penne pasta (or your favorite pasta)

• 1/2 pound of jumbo shrimp

• 1/2 pound of scallops

• 1/2 cup of heavy cream

• 1/2 cup of parmesan cheese

• 2 cloves of garlic, minced

• 1 can (15 oz) of petite diced tomatoes

• 3/4 cup of white wine

• 2 tablespoons of dried basil

• 2 teaspoons of dried parsley

• 1/4 teaspoon of red pepper flakes (optional)

• 1-2 tablespoons olive oil

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground pepper

In a large pan fill with water to a boil and cook you pasta based on box directions (be sure to salt your water)

Peel and devein shrimp and prepare your scallops

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a sauté pan, heat oil over medium-high heat. Add the shrimp, scallops, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and the scallops are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside.

Add the tomatoes, 1 1/2 tablespoon of basil, 1 teaspoon of parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

NOTE: You can really be creative with this delicious pasta dish. You can add lobster, any other white fish and even peas!

Thanks to Cindy’s Table for Another Great Recipe!