This is a masterpiece! I was able to make a "healthy" version of this recipe. I used Ronzoni whole wheat blend spaghetti instead of Penne. I think this is the best whole wheat pasta out there because it doesnt have a gritty texture and actually tastes like pasta. I used fat free half and half instead of cream and thickened it with 1tsp cornstarch dissolved in a little water before pouring it in. I also suggest topping this with some fresh chopped parsley. This was fast and delicious. Thanks Traci!  -  08 Jan 2008  (Review from Allrecipes USA and Canada)

DEE-lious! I coarsely chopped the artichokes and julienned the tomatoes (drained, by the way. But reserve a couple of tbsp of the oil), as suggested by others. Made a couple of additions... Saute a couple of large cloves of garlic in the reserved oil until soft and fragrant, dicard garlic. Add shrimp and/or scallops, sprinkle with 1/8 - 1/4 tsp crushed red pepper flakes. Stir and cook a minute, then add the artichokes, tomatoes and 1 tbsp fresh or 1 tsp dried basil. After adding the cream and parmesan, stir in the chopped olives and 1 - 2 tbsp drained capers, salt and white pepper to taste. Toss with the pasta and heat through. I served it with a caesar salad and garlic bread. My boyfriend went crazy, he loved it. Says it in his top ten fav's. Kudos to Traci for this recipe.  -  24 Dec 2005  (Review from Allrecipes USA and Canada)

Didn't follow exactly,but the base premise of it is great! I sauteed 2 cloves of garlic in olive oil, added juileened sun dried tomato's, added 1 pound of scallops and 1/2lb. shrimp, 1 large handful of baby spinach. Sauteed, deglazed pan w/ 1/4 to 1/2 c. of dry sherry. Added 1/2 and 1/2 and about 1/4 c. of parmesean cheese. Served over pasta. YUMMY!!!!!  -  07 Mar 2008  (Review from Allrecipes USA and Canada)