Scallops with Shells in a Creamy Garlic Cheese Sauce
|1/4 c||olive oil|
|6 clove||garlic, minced|
|1 lg||onion, diced|
|1 lg||red pepper, diced|
|2 lg||or 3 medium zucchini, diced|
|1-2 lg||tomatoes or 4 plum tomatoes, diced|
|2 lb||sea scallops, halved or quartered|
|salt and pepper, to taste|
|1 jar(s)||ragu roasted garlic cheese sauce or any alfredo sauce|
|1 bx||large shell pasta|
|shredded parmesan cheese, for serving|
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DirectionsCook pasta in salted water according to package instructions until al dente. Put in colander and drain.While pasta is cooking, put olive oil in large dutch oven. Heat until simmering.Saute onion, garlic and red pepper until just crisp / tender. Stir in zucchini and continue cooking for 3 minutes.Add scallops and continue to cook until scallops are opaque, around 5 minutes.Add cheese sauce and tomatoes and simmer for 10 - 15 minutes or until heated through. Add salt and pepper to taste.Add just enough shells so it is still saucy. Use leftover shells for a salad or other use. Serve and pass Parmesan cheese to sprinkle on top.