About this recipe:A rich and delicious pasta dish that's a must for all seafood lovers. Penne, prawns, scallops, artichokes, sun-dried tomatoes and olives are tossed in a Parmesan cream sauce.
450g penne pasta
275g marinated artichoke hearts
1 (280g) jar sun-dried tomatoes, packed in oil
475ml double cream
80g grated Parmesan cheese
70g pitted kalamata olives
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Method Prep:5min › Cook:15min › Ready in:20min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat a large heavy frying pan over medium heat. Combine prawns, scallops, artichokes and sun-dried tomatoes, then cook until prawns turn pink. Reduce heat and stir in cream and Parmesan. Toss with cooked pasta and sprinkle olives on top.