Pasta with Scallop and Tomatoes

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Creamy Mozzarella Scallop Pasta is one of the best pasta recipes you’ll ever try! easy-to-make and your scallops will have the perfect texture!

How to make Pasta with Scallop and Tomatoes recipes!

How to make Pasta with Scallop and Tomatoes recipes!

Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.

Heat olive oil in a large pan or skillet over medium-high heat. Add garlic and red-pepper flakes; cook until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl.

Thoroughly pat scallops dry with paper towels.

How to make Pasta with Scallop and Tomatoes recipes!

Add scallops to pan saute until opaque. Add the tomatoes, and cook, stirring frequently until the skins begin to split; crush a few with the back of the spoon. while stirring occasionally. Season with salt and pepper to your taste.

Add pasta, parsley, reserved cooking water, toss to combine. serve immediately; garnish with parsley.

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Pasta with Scallop and Tomatoes
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Pasta with Scallop and Tomatoes

  • pan
Creamy Mozzarella Scallop Pasta is one of the best pasta recipes you’ll ever try! easy-to-make and your scallops will have the perfect texture!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Pasta with Scallop and Tomatoes
Servings: 4
Calories: 371kcal
Author: Luda huang

Equipment

  • pan

Ingredients

  • 1 pound linguine or spaghetti
  • Coarse salt
  • 3 tablespoons olive oil
  • 2 garlic cloves thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound bay or sea scallops tough muscles removed
  • 14 oz can dice petite tomatoes drained
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh flat-leaf parsley plus more for garnish

Instructions

  • Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
  • Heat olive oil in a large pan or skillet over medium-high heat. Add garlic and red-pepper flakes; cook until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl.
  • Thoroughly pat scallops dry with paper towels.
  • Add scallops to pan saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. while stirring occasionally. Season with salt and pepper to your taste.
  • Add pasta, parsley, reserved cooking water, toss to combine. serve immediately; garnish with parsley.

Nutrition

Calories: 371kcal | Carbohydrates: 43g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 452mg | Potassium: 529mg | Fiber: 3g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 2mg
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