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1
In a large pan fill with water to a boil and cook you pasta based on box directions (be sure to salt your water)
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2
Peel and devein shrimp and prepare your scallops.
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3
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
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4
In a saute pan, heat oil over medium-high heat. Add the shrimp, scallops, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and the scallops are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside.
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5
Add the tomatoes, 1 1/2 tablespoon of basil, 1 teaspoon of parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated.
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6
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
