Gather all the ingredients.

It's very important to add salt to the water before cooking the spaghetti.

Cook the pasta in salted water for 10 minutes or until tender but still firm.

Meanwhile, prepare all the ingredients—chop the peppers, lemon, and parsley so they're ready.

Rinse the shrimp and scallops, then pat them dry with a paper towel before cooking.

Heat a splash of olive oil in a skillet.

Once the pasta is ready, drain and set aside.

Cook the scallops over medium-high heat so they cook through.

Add the lemon juice.

Add the chicken bouillon powder.

Add the peppers.

Looks beautiful, right?

Now add the shrimp.

You don't have to add crushed chile de árbol, but it tastes great if you do.

When the shrimp and scallops look like this ----> they're ready.

In a large skillet over low heat, add the butter, olive oil, garlic, and parsley.

Sauté for 10 seconds, then increase the heat to medium.

Add the pasta.

Add the shrimp and scallops, mix well, and it's ready.