In a hot sauté pan, add olive oil and seafood and sauté until 3/4 done. Add garlic, prosciutto, grapes and sun-dried tomatoes. Continue to cook until seafood is cooked through. De-glaze with apple brandy, add gorgonzola cheese and heavy cream, simmer and stir until cheese is incorporated into sauce.
Separate pasta into 4 bowls, top with seafood and sauce.Makes 4 Source: