One Pan Decadent Scallop Pasta in Tomato Cream Sauce
One Pan Decadent Scallop Pasta in Tomato Cream Sauce
Ingredients
- 1 tablespoon olive oil
- 1 shallot, medium, chopped
- 3 cloves garlic, minced
- 1 pint cherry tomatoes
- 8 ounces linguine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup heavy cream
- 12 scallops, large
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place a large, deep pan or pot on the stove over medium heat.
⏱️ 1 min
- 2
Add the olive oil to the hot pan.
⏱️ 1 min
- 3
Add the chopped shallots and minced garlic to the pan. Sauté them until they become fragrant, about 2-3 minutes.
⏱️ 3 min
- 4
Add the cherry tomatoes to the pan.
⏱️ 1 min
- 5
Add the linguine directly into the pan.
⏱️ 1 min
- 6
Pour in the vegetable broth.
⏱️ 1 min
- 7
Add the tomato paste to the mixture.
⏱️ 1 min
- 8
Season generously with salt and black pepper to taste.
⏱️ 1 min
- 9
Stir all the ingredients together thoroughly to combine them.
⏱️ 1 min
- 10
Bring the mixture to a boil, then reduce the heat to medium-low.
⏱️ 2 min
- 11
Cover the pan with a lid and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally during this time to prevent the pasta from sticking to the bottom of the pan.
⏱️ 12 min
- 12
Once the pasta is cooked, remove the lid from the pan.
⏱️ 1 min
- 13
Stir in the heavy cream.
⏱️ 1 min
- 14
Add the scallops to the pan, nestling them into the pasta mixture.
⏱️ 1 min
- 15
Cover the pan again and continue to cook for another 3-5 minutes, or until the scallops are cooked through and opaque.
⏱️ 5 min
- 16
Remove the pan from the heat.
⏱️ 1 min
- 17
Garnish the pasta with grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min
- 18
Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Decadent Scallop Pasta in Tomato Cream Sauce
- 1 tablespoon olive oil
- 1 shallot, medium, chopped
- 3 cloves garlic, minced
- 1 pint cherry tomatoes
- 8 ounces linguine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup heavy cream
- 12 scallops, large
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place a large, deep pan or pot on the stove over medium heat.
⏱️ 1 min - 2
Add the olive oil to the hot pan.
⏱️ 1 min - 3
Add the chopped shallots and minced garlic to the pan. Sauté them until they become fragrant, about 2-3 minutes.
⏱️ 3 min - 4
Add the cherry tomatoes to the pan.
⏱️ 1 min - 5
Add the linguine directly into the pan.
⏱️ 1 min - 6
Pour in the vegetable broth.
⏱️ 1 min - 7
Add the tomato paste to the mixture.
⏱️ 1 min - 8
Season generously with salt and black pepper to taste.
⏱️ 1 min - 9
Stir all the ingredients together thoroughly to combine them.
⏱️ 1 min - 10
Bring the mixture to a boil, then reduce the heat to medium-low.
⏱️ 2 min - 11
Cover the pan with a lid and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally during this time to prevent the pasta from sticking to the bottom of the pan.
⏱️ 12 min - 12
Once the pasta is cooked, remove the lid from the pan.
⏱️ 1 min - 13
Stir in the heavy cream.
⏱️ 1 min - 14
Add the scallops to the pan, nestling them into the pasta mixture.
⏱️ 1 min - 15
Cover the pan again and continue to cook for another 3-5 minutes, or until the scallops are cooked through and opaque.
⏱️ 5 min - 16
Remove the pan from the heat.
⏱️ 1 min - 17
Garnish the pasta with grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min - 18
Serve immediately.
⏱️ 1 min