Instructions: Place olive oil in a large saute pan over medium heat. Add the garlic and saute just until it begins to sizzle. Add the tomatoes, wine and shrimp broth; bring to a boil over medium-high heat. Add salt, pepper, parsley, basil and marjoram. Boil until reduced slightly, about 5 minutes. Add the shrimp and scallops. Cook just until shrimp turn pink. Meanwhile, cook the pasta according to package directions for al dente. Drain and add to sauce. Cook for 1 minute, tossing well, to allow flavors to blend. Serve as is or, if desired, top with Parmesan cheese.

This is quick, easy, healthy and delicious. See the notes below for making the shrimp broth, substituting fresh herbs and the use of Parmesan cheese with seafood.

Notes: Peel the shrimp ahead of time and use the peels to make the broth. Cook in about 2 cups of water until reduced to about 1 cup. Of course, you may use fresh herbs which, in this dish, would be even better. Add them after you add the seafood to the tomatoes and use almost twice as much of each. Most of the Italian experts do not use grated cheese with seafood, but I like it on seafood pasta. Its up to you. Try it both ways and decide for yourself.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.