scallops with shells in a creamy garlic cheese sauce
(2 RATINGS)
I made this one night with what I had on the boat. I always get compliments and requests for the recipe! It is really easy. Enjoy!! You could substitute shrimp, crab meat or chicken for the scallops. If you don't have zucchini, use broccoli or peas. This is a very forgiving recipe.
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prep time
15 Min
cook time
30 Min
method
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yield
8 serving(s)
Ingredients
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 large onion, diced
- 1 large red pepper, diced
- 2 large or 3 medium zucchini, diced
- 1-2 large tomatoes or 4 plum tomatoes, diced
- 2 pounds sea scallops, halved or quartered
- - salt and pepper, to taste
- 1 jar ragu roasted garlic cheese sauce or any alfredo sauce
- 1 box large shell pasta
- - shredded parmesan cheese, for serving
How To Make scallops with shells in a creamy garlic cheese sauce
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Step 1Cook pasta in salted water according to package instructions until al dente. Put in colander and drain.
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Step 2While pasta is cooking, put olive oil in large dutch oven. Heat until simmering.
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Step 3Saute onion, garlic and red pepper until just crisp / tender. Stir in zucchini and continue cooking for 3 minutes.
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Step 4Add scallops and continue to cook until scallops are opaque, around 5 minutes.
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Step 5Add cheese sauce and tomatoes and simmer for 10 - 15 minutes or until heated through. Add salt and pepper to taste.
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Step 6Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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