Retha’s Seafood Spaghetti (garnished with spinach and garlic dinner rolls)
Recipe makes 6 servings
1/4 teaspoon red pepper flakes, divided
1/2 teaspoon oregano
2 cloves garlic, chopped
2 tablespoons coconut oil
1 pound medium shrimp, peeled and deveined
1 pound of bay scallops
1 (24 ounce) jar Barilla Tomato & Basil Sauce
1 (16 ounce) box Barilla® Spaghetti
4 leaves fresh basil leaves, julienned
Sea Salt and Lemon Pepper to taste
Bring a large pot of water to boil.
Meanwhile sauté the red pepper flakes and garlic with 2 tablespoon of oil; just before the garlic turns slightly yellow add the shrimp/bay scallops and sauté on both sides for 1 minute. Add the sauce, salt, lemon pepper and bring to simmer.
Cook the pasta according to directions, drain and toss with the sauce. Stir in basil before serving.