8 steps, about 55 minutes start to finish.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and scallops, season with salt and black pepper, and cook for 2-3 minutes per side until they are cooked through and lightly browned. Remove the shrimp and scallops from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and red pepper flakes, and cook for an additional 1-2 minutes.
Stir in the crushed tomatoes and bring the sauce to a simmer. Cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
Reduce the heat to low and stir in the heavy cream. Simmer the sauce for 5 minutes, stirring occasionally.
Add the cooked shrimp, scallops, and chopped basil to the sauce. Stir gently to combine and heat through.
Taste and adjust the seasoning with salt and black pepper, if necessary.
Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce.
“Pat the scallops really dry before they hit the oil so they sear instead of steam. Cook the shrimp and scallops just until done and pull them out, then return them at the very end so they stay tender.”
