Bring a large pot of salted water to a boil and cook 2 cups uncooked pasta according to package instructions. Before draining, scoop out and reserve ½ cup of the pasta cooking water. Drain the pasta and set it aside.

Pat ½ lb raw shrimp and ½ lb scallops dry with paper towels. Season both sides with salt and pepper.

Heat a large non-stick skillet over high heat. Add 2 tbsp olive oil and let it heat until shimmering. Add the shrimp and scallops in a single layer (do not overcrowd) and cook 4–5 minutes, turning as needed, until the shrimp are opaque and the scallops are just cooked through.

Reduce the heat to medium-low. While the juices remain in the pan, add 2 minced garlic cloves and 4 oz Philadelphia cream cheese (cut into pieces to help melt). Stir constantly until the cream cheese begins to melt, about 1–2 minutes.

Add the reserved ½ cup pasta water a little at a time, stirring to combine and smooth the sauce. Continue stirring for about 1–2 minutes until the sauce is smooth. Taste and adjust salt and pepper if needed.

Add the drained pasta to the skillet and toss gently to coat the pasta evenly with the seafood and sauce. Cook 1–2 minutes more to heat through, adding a splash of the reserved pasta water if the sauce needs thinning.

Serve immediately, garnished with chopped parsley and lemon (lemon wedges on the side or squeezed over before serving).