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1
Bring a large pot of salted water to a boil.
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2
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering.
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3
Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate.
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4
Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes.
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5
Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
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6
Add the spaghetti to the boiling water and cook according to the package directions for al dente.
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7
Strain, reserving 1/2 cup cooking water.
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8
While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes.
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9
Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes.
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10
Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
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11
Add the pasta, shrimp, scallops and reserved cooking water and toss to combine.
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12
Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
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13
Turn off the heat, stir in the parsley and basil and divide among four serving bowls.
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14
Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.
