Ingredients:

  • 12 ounces linguine or spaghetti
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 8 ounces shrimp, peeled and deveined
  • 8 ounces scallops, cleaned and patted dry
  • One can (14.5 oz) diced tomatoes in juice (preferably San Marzano)
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish (about a handful)
  • Juice of half a lemon (about one tablespoon)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Begin by bringing a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve about half a cup of pasta water before draining.
  2. In a large skillet over medium heat, add the olive oil. Once hot, add minced garlic and sauté for about one minute until fragrant but not browned.
  3. Stir in the red pepper flakes for additional flavor, cooking for an additional minute.
  4. Add the shrimp and scallops to the skillet; season with salt and black pepper. Cook for approximately two minutes on each side until they turn opaque and are cooked through.
  5. Pour in the diced tomatoes along with their juice into the skillet with seafood; stir well to combine all ingredients.
  6. Allow sauce to simmer on low heat for about five minutes so flavors can meld together while you prepare your pasta.
  7. Add drained pasta directly into the skillet with seafood sauce; toss gently using tongs or a large fork, adding reserved pasta water as needed to create desired sauce consistency.
  8. Squeeze fresh lemon juice over everything just before serving; toss again lightly.
  9. Plate up your delicious seafood pasta! Garnish with freshly torn basil leaves on top, adding grated Parmesan cheese if desired.