Simple Way to Pasta With Scallops And Chorizo

Pasta Rosa With Scallops

20 scallops from fish counter (or you can use frozen or pre packet).

Recipe Summary Pasta Rosa With Scallops

Make your mouth water with this savory dish. In just over half an hour, create a culinary masterpiece with a cheesy Alfredo pasta infused with garlic and scallops. Yum!

Ingredients | Pasta With Scallops And Chorizo

8 ounces bow tie (farfalle) pasta

3 tablespoons lemon herb butter, divided

1 tablespoon minced garlic

½ teaspoon kosher salt

½ teaspoon crushed red pepper flakes

1 medium zucchini, coarsely chopped

1 cup Alfredo sauce

1 pound frozen Patagonian scallops, thawed

4 plum tomatoes, coarsely chopped

¼ cup coarsely chopped fresh basil leaves

2 ounces shredded Parmesan cheese, divided

Directions

Cook and drain pasta following package instructions. Keep warm.

Preheat large saute pan on medium 2-3 minutes. Place 2 tablespoons butter, garlic, salt, and red pepper in pan; cook and stir 1-2 minutes or until garlic is lightly browned.

Stir into garlic: remaining 1 tablespoon butter and zucchini; cook and stir 3-4 minutes or until zucchini begins to soften.

Stir in Alfredo sauce, scallops, tomatoes, basil, and 2 tablespoons cheese; cook 2-3 minutes, stirring gently, or until scallops are opaque and firm. Toss pasta with scallop mixture and top with remaining 2 tablespoons cheese. Serve.

Info | Pasta With Scallops And Chorizo

additional: 25 mins total: 25 mins Servings: 6 Yield: 6 servings

TAG : Pasta Rosa With Scallops

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