A delightful seafood pasta dish with a rich garlic butter sauce, perfect for a quick and elegant meal.
Cook the linguine in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat olive oil in a skillet over medium heat.
Ensure the skillet is hot enough to release the aroma of the olive oil.
Add minced garlic and red pepper flakes to the skillet, cooking until fragrant.
Stir constantly to prevent the garlic from burning.
Stir in butter until melted, then add the shrimp and cook until pink.
Avoid overcooking the shrimp to keep them tender.
Pour in the white wine and bring to a simmer, allowing it to reduce slightly.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Add the scallops and cook until just opaque.
Scallops cook quickly, so watch them closely to avoid overcooking.
Toss the cooked linguine with the sauce, adding a splash of reserved pasta water if needed.
Mix thoroughly to ensure the pasta is evenly coated with the sauce.
Garnish with chopped parsley and a squeeze of lemon juice before serving.
Serve immediately for the best flavor and texture.
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