Seafood Pasta with Shrimp and Scallops Flavorful Dish

Ingredients

• 200 g spaghetti or linguine
• 150 g large shrimp, peeled and deveined
• 150 g scallops, cleaned
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 400 g canned diced tomatoes
• 1 teaspoon red pepper flakes
• 1 tablespoon fresh lemon juice
• to taste salt and pepper
• for garnish fresh parsley, chopped
• 1 zest lemon

Instructions

1. In a large pot of salted boiling water, cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
3. Pour in the canned diced tomatoes (including the juice) and stir to combine. Season with salt and pepper. Let the mixture simmer for about 5-7 minutes until it thickens slightly.
4. Gently add the shrimp and scallops to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and the scallops are opaque and cooked through.
5. Add the cooked pasta to the skillet, tossing to coat with the seafood and sauce. If the mixture seems dry, gradually add some reserved pasta water until the desired consistency is reached.
6. Stir in the lemon juice and lemon zest for a fresh, bright flavor. Adjust seasoning if necessary.
7. Plate the pasta, garnishing with fresh parsley for color and a sprinkle of additional red pepper flakes if desired.