If you're a fan of seafood and pasta, then you'll love this creamy tomato and scallop pasta recipe. It's a perfect blend of tangy and savory flavors that will leave you wanting more. Plus, it's quick and easy to make, so it's perfect for busy weeknights. Let's dive right into the ingredients and instructions.
Ingredients:
- 1 pound of spaghetti
- 1 pound of scallops
- 1 can of diced tomatoes
- 1/2 cup of heavy cream
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- Grated parmesan cheese for garnish
Begin by cooking the spaghetti according to the package directions. While the pasta is cooking, heat the olive oil in a large pan over medium-high heat. Add the scallops and garlic to the pan and cook until the scallops are seared on both sides, about 2-3 minutes per side.
Remove the scallops from the pan and set them aside. Add the can of diced tomatoes to the pan and deglaze the pan, scraping up any bits of garlic or scallop that might be stuck to the pan. Add the red pepper flakes and salt and pepper to taste. Let the mixture simmer for a few minutes until it thickens slightly.
Once the spaghetti is cooked, drain it and add it to the pan with the tomato sauce. Add the heavy cream and stir until everything is well combined. Add the scallops back to the pan and let everything cook for a few more minutes, until the sauce has thickened and the scallops are heated through.
Divide the pasta among plates and garnish with grated parmesan cheese. Serve hot and enjoy!