Wash carrots well. Cut the ends off of each carrot and discard. Using the vegetable peeler, peel along the length of the carrot to create ribbons. Repeat until the carrot is too thin to peel. Set ribbons aside. Alternately, you can used spiralized carrots.
2-3 large carrots
Cook noodles according to package instructions. Once the noodles are al dente, drain the noodles, place noodles in a separate bowl, and set aside.
12 oz spaghetti pasta
While pasta is cooking, add one tablespoon of avocado oil to a large skillet on medium or medium high heat (depending on the type of skillet being used). The bottom of the skillet should have a light coating of oil.
2 tablespoon avocado oil
Once the skillet is hot, add a single layer of shrimp and scallops to the skillet. Season with pepper. After 2-3 minutes, flip shrimp and scallops over. Cook for another 3 minutes, until the internal temperature reaches 145 degrees Fahrenheit. Remove from skillet and transfer to a plate. Set aside.
¾ pound shrimp, 1 pound scallops, 1 dash pepper
To the same skillet, add ginger, garlic, and one tablespoon of avocado oil. Cook until fragrant, about one minute.
4 cloves garlic, 1 tablespoon fresh ginger
Once garlic and ginger are fragrant, add spinach and carrot ribbons. Cook for 3 minutes, until spinach is wilted and carrots have softened a bit.
6 oz spinach leaves, 2-3 large carrots
Add broth and Coconut Aminos (or soy sauce) to the skillet. Stir to combine. Cook for two minutes.
½ cup Coconut Aminos or less-sodium soy sauce, 1 ½ cup broth or stock
Add the noodles to the skillet. Toss to combine.
Add shrimp and scallops. Toss to combine. Cook altogether for an additional 3-4 minutes to give the flavors time to come together.
Serve and enjoy!