Fra Diavolo Sauce with Shrimp and Scallops

4 tablespoons olive oil, divided
6 cloves garlic, crushed
2 cans (14 oz each) diced tomatoes with basil, oregano, and garlic
1 1/2 teaspoons salt
1-2 teaspoons crushed red pepper flakes-however much heat you can handle
14 ounces small shrimp, peeled and deveined
8 ounces bay scallops
2 cups fresh spinach, chopped
Seasonings-I always add some Italian seasoning and a little onion powder

In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper.

In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the spinach. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Serving Size: Makes 6-8 servings (nutritional info based on 6)

Number of Servings: 6

Recipe submitted by SparkPeople user BEAKIEBEAN.