Ingredients

• 4 tablespoons olive oil , divided
• 6 cloves garlic , crushed
• 3 cups whole peeled tomatoes with liquid , chopped
• 1.5 teaspoons salt
• 1 teaspoon crushed red pepper flakes
• 1 , 16 ounce
• 8 ounces small shrimp , peeled and deveined
• 8 ounces bay scallops
• 1 tablespoon chopped fresh parsley

Instructions

1. 1 Heat 2 tablespoons of olive oil and garlic in a large saucepan over medium heat. When garlic starts to sizzle, pour in tomatoes and season with salt and red pepper flakes. Bring to a boil, then simmer over low heat, stirring occasionally, for 30 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3. 3 Heat remaining 2 tablespoons of olive oil in a large skillet over high heat; add shrimp and scallops. Cook, stirring frequently, until the shrimp turn pink, about 2 minutes Add shrimp and scallops to tomato mixture and stir in parsley. Cook until sauce just begins to bubble, about 3 to 4 minutes. Serve sauce over pasta.

Nutrition per serving