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 frypan 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.