1. Combine and heat both oils in a heavy large skillet over medium-high heat. 2. Add peppers and saute until crisp-tender, about 5 minutes. 3. Using a slotted spoon, transfer peppers to a bowl. 4. Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes. 5. Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside. 6. Add broth, wine and tomato paste to same skillet. 7. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes. 8. During the last minute add cream if you are using it, and let cook an extra minute or two. 9. Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite. 10. Drain; return pasta to same pot. 11. Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta. 12. Toss over low heat until warmed through and sauce coats pasta. 13. Season with salt and pepper to taste and enjoy. 14. Note: If all peppers are not available any combination will do. 15. Shrimps and Scallops can be replaced with chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
