Egbert Family

Spaghetti Di Mare

I've never been a big fan of spaghetti but how can you say no to scallops and shrimp. My mom made this for me while she was staying with me in September. I couldn't believe how yummy it was.

SPAGHETTI DI MARE

1/2 lb. spaghetti

1/3 cup olive oil

4 garlic cloves, diced

1 pinch red pepper flakes

1 Can (14.5 oz) whole tomatoes, drained

1 pinch salt

3 TBSP balsamic vinegar

2 bouillon cubes, crushed

1/2 lb. scallops

1/2 lb. large shrimp, peeled and deveined

2 TBSP lemon juice

3 TBSP butter

1/4 cup parsley, shopped

Cook pasta according to package direction. In a large skillet, combine olive oil, garlic, and red pepper flakes. Cook on medium for 3 minutes. Crush Whole tomatoes by hand. Add tomatoes, salt, balsamic vinegar, add bouillon cubes. Bring to a boil. Add scallops, shrimp and lemon juice. Reduce heat and simmer for 4 minutes. Add butter and parsley. Cook for 2 minutes. Serve over cooked pasta.

Note: We used frozen pre-cooked shrimp and scallops.