This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter
Key West Crab Salad
Penne with Pink Vodka Sauce
Penne with Chicken and Pesto
Penne in Vodka Cream
more »
Top Related Articles
Fried Green Tomatoes
Fresh Lobster
Making Cioppino
Feast of the Seven Fishes
Pasta, Per Favore
Cuisine of the West Coast
New England Clambake
Making Risotto
Making Ravioli
Pasta Cooking Basics
Related Collections
Florida Recipes
Italian Seafood
Italian Side Dishes
Shrimp Pasta
Artichoke

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Key West Penne

By: Traci

"A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!"

Rate/Review | Read Reviews (120)

What to Drink?
	Chardonnay
	Cranberry Martini
	Best Lemonade Ever

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
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

Directions

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.