Crab and Scallop Pasta

Ingredients:

• 12 oz. spaghetti
• 2 tbsp. butter
• 6 oz. lump crab meat
• 1 lb. bay scallops
• Kosher salt and ground black pepper
• 1 small shallot, minced
• 3 cloves garlic, minced
• 1 cup Freak Flag Organics, Lemon Pepper Chicken Bone 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

Directions:

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
2. Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic. Cook 2 minutes.
3. To skillet add scallops, season with salt and pepper and cook for 3-4 minutes. Add broth, Parmesan, tomatoes, and parsley and season with salt. Simmer 3 minutes more and add lemon juice
4. Add al dente spaghetti to simmering sauce, toss until fully coated, and cook together another 2 minutes.
5. Garnish with parsley and serve with Parmesan.