1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp and scallops to the skillet, cooking for 2-3 minutes on each side until they are opaque and cooked through. Remove from the skillet and set aside.
4. Pour the white wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
5. Add the cherry tomatoes, spinach, and red pepper flakes to the skillet. Cook until the tomatoes are softened and the spinach is wilted, about 3 minutes.
6. Return the cooked shrimp and scallops to the skillet, along with the pasta. Toss everything together, adding reserved pasta water as needed to reach your desired sauce consistency.
7. Season with salt and pepper, then stir in the parsley, lemon zest, and juice. Serve immediately with a sprinkle of additional parsley if desired.

Just like those evenings with my dad, this dish comes together quickly and fills the house with warmth and mouthwatering aromas.