INGREDIENTS
8 oz
penne pasta
1
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