Heat olive oil over medium heat in a very large saute pan. Add garlic and parsley. Saute until fragrant.

Add the butter and saute until melted and foamy.

Add the tomatoes. Add salt and pepper.

Cook until the tomatoes release their juices. It should start to look like sauce.

Add your frozen seafood and combine.

Once the seafood starts to gain some color, add the wine and broth. Continue to cook until the seafood is cooked through and the wine has evaporated. This should take about 10 minutes. Season with salt and pepper if needed.

Serve with a scoop of rice placed in the middle of the bowl and some oven crusty bread brushed with olive oil and salt and baked until crispy.