Italian Seafood Pasta with a Vodka Cream Sauce

Step 1: Recipe Note: I prefer to go heavier on the seafood, and less on the pasta. So, I like to use 2 lbs of shrimp, plus the scallops; and only 1/2 lb of the pasta. You can always go a bit less shrimp; and more pasta. This is completely up to you. This is just how I prefer to make this recipe.

Step 2: Seafood ... Note: If using frozen seafood; thaw overnight or all day in the fridge in a colander, so the seafood does NOT sit in water. Then, let the seafood come to almost room temperature before cooking. It warms up very quickly, so just 10-15 minutes. And, fresh is always better; but frozen will work just fine for this dish. The seafood gets added right at the end of cooking.

Step 3: Sauce ... Add the olive oil to a large deep pan on medium heat. Then, add the garlic, shallots, a pinch of red pepper flakes; and saute stirring often for a couple of minutes. Do NOT let the garlic burn. Then, add the vodka, and cook just a minute. Next, the tomatoes (I start with 1 1/2 cans, you can always add more if you like your pasta a bit more 'saucy'); mix, and cook another minute. Then, add the artichoke hearts, roasted red peppers, capers, and olives; reduce to medium low, and cook 5 minutes for all the flavors to develop. The sauce is basically done. Let it just hang out as you make the pasta. Also, make sure to taste and season with salt and pepper if needed. Remember; the seafood, olives, and capers are all salty - and the red pepper flakes are spicy - so go easy with the seasoning.

Step 4: Pasta ... As the sauce simmers, start your pasta. Cook the pasta according to package directions, in plenty of salted water. Then, drain and return to the pot - off the heat, and cover to keep warm. Tip: If you leave just a little water in the pot, the pasta will NOT stick together.

Step 5: Finish ... Bring the sauce up to medium heat (not boiling); add, the shrimp and scallops, stir to combine. Cook 2 minutes, covered; then, add the cream, and stir once again - remember, you do NOT want it to boil. Cover and continue to cook another 3-4 minutes. The seafood will only about 5 minutes if that. Once the shrimp begin to curl and turn pink; and the scallops are firm; they are done. Remember, they will continue to cook in the warm sauce and pasta off the heat. Pour the sauce into the pot with the pasta and add the parsley; toss to combine.

Step 6: FYI, the reason for not letting the sauce to come up to a boil is ... once you add the cream, it can separate if the sauce boils - so, keep it just under a boil.

Step 7: Serve and ENJOY! ... I like to ladle in to large bowls, and garnish with parmesan cheese; serve with a salad and crusty bread.