Scallop Scampi Pasta

Name: Scallop Scampi Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 tbsp Butter (divided ); 1 lb Scallops (I used the frozen wild-caught sea scallops from Costco); Salt and Pepper (to taste); 1 Shallot (chopped; use two if smaller); 6 cloves Garlic (minced); 1/2 tsp Red Pepper Flakes (more or less to taste); 1 Lemon (juice and zest); 1/2 cup White Wine (dry); 2 cups Arugula; 3/4 cup Fresh Parsley (rougly chopped); 1 lb Spaghetti (or substitute another long pasta shape); 1 cup Pasta Water (use as needed)

6 steps

Prep:10minCook:15min

A take on scampi with scallops instead of shrimp! Toss in lots of lemon, parsley, and arugula, for a fresh pasta dish.

Updated at: Sat, 23 Nov 2024 22:25:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories642.2 kcal (32%)

Total Fat13.6 g (19%)

Carbs93.5 g (36%)

Sugars4.1 g (5%)

Protein29.8 g (60%)

Sodium657.3 mg (33%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 TbspButter

divided

1 lbScallops

I used the frozen wild-caught sea scallops from Costco

chopped, use two if smaller

6cloves garlic

minced

½ tspred pepper flakes

more or less to taste

2 cupsarugula

¾ cupFresh Parsley

rougly chopped

1 lbSpaghetti

or substitute another long pasta shape

1 cupPasta Water

use as needed

Instructions

Step 1

Cook pasta al dente according to package instructions in salted water. Reserve about a cup of pasta water.

Step 2

Meanwhile, pat the scallops very dry and season with salt and pepper. Heat a large pan over medium-high heat and melt two tablespoons of butter. Add the scallops to the pan and cook for 2 minutes. Flip the scallops over and cook for another 2 minutes, spooning over the melted butter while they cook. Transfer to a plate.

Step 3

In the same pan, melt the other two tablespoons of butter over medium heat. Add the shallots and garlic and cook for 2 minutes, stirring often. Add the red pepper flakes and lemon zest and cook for another minute, stirring often.

Step 4

Pour in the white wine, and scrape up any brown bits stuck to the bottom of the pan. Cook for 2 minutes. Add arugula and stir to combine into the sauce so the arugula wilts. Then add the parsley and stir to combine into the sauce.

Step 5

Add the cooked spaghetti and about 1/4 cup of pasta water. Squeeze on the juice of half a lemon. Toss everything together and add more pasta water as needed so the sauce evenly coats the spaghetti.

Step 6

Divide the pasta evenly into bowls and top each bowl with scallops. Squeeze on additional lemon juice as desired.

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