1/2 lb. shrimp, peeled and deveined
1/2 lb. scallops, patted dry
Freshly ground black pepper
1small shallot, minced
3cloves garlic, minced
3/4 c.low-sodium chicken or vegetable broth
1/2 c.freshly grated Parmesan, plus more for serving
1 c.chopped tomatoes
1/4 c.freshly chopped parsley, plus more for garnish
Juice of 1/2 lemon
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter. Add shrimp and scallops and season with salt and pepper. Cook 2 minutes per side, then transfer to a plate.
To skillet add shallot and garlic cook until soft and fragrant, 3 minutes. Add milk, broth, Parmesan, tomatoes, and parsley and season with salt. Simmer 3 minutes more, then return shrimp and scallops and toss until combined. Squeeze with lemon juice
Add cooked spaghetti and toss until fully coated.
Garnish with parsley and serve with Parmesan.