Pasta Rosa with Scallops Popular Recipes

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Pasta Rosa with Scallops

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

Ingredients :

8 ounces bow tie (farfalle) pasta
three tablespoons lemon herb butter, divided
1 tablespoon minced garlic
half teaspoon kosher salt
half of teaspoon beaten crimson pepper flakes
1 medium zucchini, coarsely chopped
1 cup Alfredo sauce
1 pound frozen Patagonian scallops, thawed
four plum tomatoes, coarsely chopped
1/four cup coarsely chopped sparkling basil leaves
2 ounces shredded Parmesan cheese, divided

Instructions :

Prep :	Cook : 6M	Ready in : 25M

Cook and drain pasta following package deal instructions. Keep warm.
Preheat massive saute pan on medium 2-three mins. Place 2 tablespoons butter, garlic, salt, and red pepper in pan; prepare dinner and stir 1-2 mins or until garlic is gently browned.
Stir into garlic: final 1 tablespoon butter and zucchini; prepare dinner and stir three-4 mins or till zucchini starts to soften.
Stir in Alfredo sauce, scallops, tomatoes, basil, and 2 tablespoons cheese; cook 2-three minutes, stirring lightly, or till scallops are opaque and firm. Toss pasta with scallop combination and pinnacle with ultimate 2 tablespoons cheese. Serve.

Notes :

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