Ingredients
Method
Bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the scallops and cook for about 2-3 minutes on each side until golden brown and opaque. Remove scallops from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
Next, add the halved cherry tomatoes and red pepper flakes. Cook for another 3-4 minutes until the tomatoes soften.
Lower the heat and pour in the heavy cream, stirring to combine. Add the lemon juice, salt, and pepper. Allow the sauce to simmer for about 2-3 minutes, thickening slightly.
Return the scallops to the skillet, followed by the cooked pasta and shrimp. Toss everything together, adding a little reserved pasta water to help the sauce coat the pasta if necessary.
Cook for another 2 minutes until the shrimp are cooked through and everything is heated. Sprinkle with fresh parsley before serving.
Plate the pasta, garnishing with grated Parmesan cheese if desired.
Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings
- Presentation Tips: Serve in shallow bowls with a sprinkle of parsley and a twist of lemon on the side for added color and flavor.