A delightful pasta dish featuring succulent shrimp and scallops in a garlic butter sauce, paired with fresh asparagus and a touch of spice.
Cook the spaghetti 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 large skillet over medium heat and sauté the garlic until fragrant.
Avoid burning the garlic as it can turn bitter.
Add the asparagus to the skillet and cook until tender-crisp.
Cut the asparagus into bite-sized pieces for easier eating.
Add the scallops to the skillet and cook until they are opaque.
Ensure the scallops are dry before cooking to achieve a good sear.
Add the shrimp and cook until they turn pink.
Cook the shrimp just until pink to avoid overcooking.
Stir in the butter, red pepper flakes, and parsley, allowing the butter to melt and coat the ingredients.
Add a splash of pasta water if the sauce seems too thick.
Combine the cooked pasta with the skillet mixture, tossing to coat evenly.
Toss the pasta thoroughly to ensure even coating of the sauce.
Serve the pasta hot, garnished with additional parsley if desired.
Serve immediately to enjoy the dish at its best.
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