Seafood Pasta with Buttery Lemon Garlic Cream Sauce

 Ingredients

1/2 stick unsalted butter
2 cloves garlic
Olive oil
Shrimp (8 extra jumbo, shelled and deveined)
Scallops (8 large -- quartered to bite sized pieces if preferred)
2 medium tomatoes
Light cream
Kosher salt
Thin spagehtti

Chop then mash garlic and a good pinch of salt using the side of your knife.
In a small bowl, add garlic mash and a tablespoon of olive oil to the 1/2 stick of butter. Allow to sit at room temperature, mixing together as butter softens.

Start water for pasta. Add salt to boiling water and then add pasta. BOIL EXACTLY 7 MINUTES.

In a saute pan, drizzle olive oil and allow to heat before adding rough-diced tomatoes. Add a pinch of salt and a few sprinkles of lemon juice to season and cook down 2 to 3 minutes. Add in garlic butter mixture and stir. Once tomatoes have softened, add in roughly 1/3 to 1/4 cup of light cream and stir. Allow to simmer on low to thicken, stirring occasionally.

In a separate pan, drizzle olive oil and/or 1/2 teaspoon of butter and heat. Season shrimp and scallops with salt and pepper then add to hot pan, stirring/turning occasionally. When shrimp have turned pink and begin to curl into "C's", add the cream sauce.

Add pasta to seafood and sauce, tossing with heat on low/medium until pasta is coated.

OPTIONAL: add freshly grated Pecorino Romano to the pasta and sauce mixture, infusing the flavor and thickening the sauce. 

After plating, top with finely chopped parsley and serve with grated Pecorino Romano.