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

Directions

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.