As usual, I started by preheating my oven to 400°.
And following the package guidelines, I cooked the pasta without adding any salt or butter. You must drain the water well at this step.
In a food processor, I combined hot water with roasted red bell peppers, and softened cream cheese; process until smooth, scraping down the sides as needed.
In a Dutch oven, I heated the oil over medium-high heat until shimmering, and I tossed in the salt and sautéed for 2 minutes, just until the shrimp and scallops were nearly done.
Next, I added the pepper mix to the pan and bring it to a simmer, reduced the heat to medium and I cooked for 2 minutes, stirring regularly, then I tossed the pasta and parsley into the shrimp mixture until everything is thoroughly combined.
Following that, I spread the pasta mixture into an 8-inch square baking dish that has been gently sprayed with cooking spray and I topped with shredded cheese, spreading it evenly.
Then, I baked at 400 degrees for 20 minutes, or until the cheese is melted, and then I removed the pan from the oven.
You can add more cheese if you want, return the pan to the oven and broil for more than 2 minutes, or until the cheese has browned slightly.
Lastly, I removed the pan from the oven and let it cool for 10 minutes before serving.
Enjoy.
