Add a sweet and delicate shellfish to a creamy tomato-herb sauce for an exquisite pasta dish, topped with crumbled feta.
Creamy Scallops with Angel Hair Pasta
- Prep Time 25 min
- Total 0 min
- Servings 4
- Ingredients 10
Ingredients
- 8 oz. uncooked angel hair pasta (capellini)
- 2 tablespoons olive oil
- 3/4 lb. fresh or frozen small scallops, thawed, drained
- 2 medium tomatoes, peeled, seeded and diced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup whipping cream
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
- 4 oz. (1 cup) crumbled feta cheese
Instructions
-
Step1Cook pasta as directed on package. Drain; place in large serving bowl.
-
Step2Meanwhile, heat oil in large skillet over medium-high heat until hot. Add scallops, tomatoes and garlic; sprinkle with salt and pepper. Cook about 2 minutes or just until surface of scallops turns opaque, stirring occasionally.
-
Step3Stir in cream and oregano. Bring just to a boil. Add to hot pasta in bowl; toss gently to mix. Sprinkle with cheese. If desired, garnish each serving with sprig of fresh oregano.
Nutrition
600
Calories
33g
Total Fat
23g
Protein
53g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 600
- Calories from Fat
- 295
- Total Fat
- 33g
- 51%
- Saturated Fat
- 17g
- 85%
- Cholesterol
- 105mg
- 35%
- Sodium
- 830mg
- 35%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 6g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 28%
- 28%
- Vitamin C
- 10%
- 10%
- Calcium
- 24%
- 24%
- Iron
- 22%
- 22%
Exchanges:
3 1/2 Starch; 2 Lean Meat; 5 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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