1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes, packed in oil
1 pint heavy cream
1 cup grated Parmesan cheese
1/2 cup pitted kalamata olives
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.
recipepes.comkey west penne, recipePT15MPT1H5455 calories