In a large pot, boil the pasta to your
desired consistency. Drain and set aside.
In a medium bowl, combine the scallops and
shrimp. Set aside.
In a skillet, heat the olive oil over high
heat. When the oil is hot, add the garlic and onion. Sauté over medium-heat
until the onion and garlic are lightly browned (about 1 minute).
Add the shrimp-scallop mixture and the
parsley, basil, and cayenne pepper. Cook over medium-high heat, stirring
frequently, until the scallops are opaque and the shrimp are pink (about 4
minutes).
Add the peas and artichokes to the
saucepan. Cook over medium-high heat, stirring constantly, until the pea pods
are tender.
In a large bowl, toss the pasta and
shrimp-scallop mixture.
