Ingredients:

  • 12 oz (340 g) spaghetti or linguine
  • 8 oz (225 g) shrimp, peeled and deveined
  • 8 oz (225 g) scallops, patted dry
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes (optional)
  • Zest of one lemon
  • Juice of one lemon
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish
  • (Optional) Grated Parmesan cheese for serving
  • 1 cup cherry tomatoes, halved
  • Handful of baby spinach or arugula

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve about a cup of pasta cooking water before draining.
  2. In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about a minute until fragrant but not browned. If using red pepper flakes for heat, add them now.
  3. Increase the heat to medium-high. Add shrimp and scallops to the skillet in a single layer; season lightly with salt and black pepper. Cook without stirring for about two minutes until they start turning golden on one side.
  4. Flip seafood pieces over gently using tongs or a spatula; cook another two minutes until fully cooked through.
  5. Add cherry tomatoes into the skillet along with lemon zest. Stir everything together gently; cook for another two minutes until tomatoes soften slightly.
  6. Reduce heat to low; add drained pasta directly into the skillet along with reserved pasta water gradually while tossing everything together until well combined.
  7. Pour in fresh lemon juice; toss again to coat evenly.
  8. Toss in baby spinach or arugula just before serving so they wilt slightly from residual heat.
  9. Adjust seasoning as needed with additional salt, pepper, or more lemon juice if desired.