Bring a large pot of water to boil. Don’t forget to salt. Cook the pasta al dente.
As the pasta cooks salt and pepper the shrimp and scallops really well. Saute in a pan over medium heat, using olive oil. You may have to do this in batches. Don’t overcrowd the pan. Cook the seafood for about 2-3 minutes on each side.
Remove the seafood and set aside. Add more olive oil to the pan and saute the shallots and garlic for about 2 minutes. Add the wine and cook until the liquid has nearly dissolved.
Add pasta to the pan, the reserved water, the lemon juice, and zest. Toss well and add the cheese, toss again, add the seafood back in. Toss again and season with salt and pepper. Serve immediately with parsley on top.
