DIRECTIONS
Add 2 TBSP butter to a large skillet and place over medium heat.
Once the butter is melted and sizzling add the shrimp and scallops. Stir and cook through (3-5 minutes).
Remove the seafood from the skillet to a clean bowl and set it aside.
Mince the garlic and add it to the skillet with 2 additional TBSP butter.
Sauté the garlic in the butter and the juices from the seafood for 1 to 2 minutes, or just until it has softened and becomes very fragrant.
Add the can of whole peeled tomatoes with their juices and 1/4 tsp. red pepper flakes (optional).
Use a spatula or spoon to break the tomatoes into pieces.
Let the skillet come up to a simmer over medium heat, then turn the heat down to medium-low.
Continue to simmer, stirring occasionally for 30 minutes.
Continue to break the tomatoes into smaller bits every time you stir.
After simmering the sauce for about 15 minutes, bring a large pot of water to a boil for the pasta.
Cook the pasta in the boiling water according to the directions until al dente. Drain the pasta in a colander.
Once the sauce is finished simmering, add 1/2 tsp. of salt. Stir to combine, taste, and adjust the salt more if needed.
Add the cooked seafood back to the skillet along with any juices that may have accumulated in the bowl.
Also add the cooked and drained pasta.
Toss the pasta and seafood in the sauce until everything is evenly coated.
Top the pasta with a handful of chopped fresh parsley, if desired.