1 – 16 oz. pkg Penne Pasta
1 lb. Shrimp
1 lb. Scallops [OR shrimp only (2lbs.)]
1/4 C. Cedar Creek Unoaked Chardonnay
1 – 12oz. jar marinated artichoke hearts, drained
1 – 8oz. jar sun-dried tomatoes, packed in oil
1 pint heavy cream
1 C. grated Parmesan Cheese
1/2 C. pitted Kalamata olives
3 Tbs. garlic
Olive Oil

Cooking Instructions:
Bring a large pot of lightly salted water to boil. Add pasta and cook for 8-10 minutes or until al dente; drain.

Heat a large heavy skillet over medium heat. Combine Shrimp, scallops in oil for 2 minutes. Add Chardonnay, artichoke hearts, sun-dried tomatoes and garlic, then cook until shrimp turns pink.

Reduce heat, and stir in cream and Parmesan. Toss with cooked pasta and sprinkle olives on top.

– Created & demonstrated by Chef Brian Bernier of Big Pig Catering • www.bigpigrig.com during our 2011 Annual Winery Open House.