I have a backlog of recipes to share, which in all honesty, is kind of nice! Sometimes, I’m racing around my tiny kitchen trying to whip up something in a panic, so I’m definitely not complaining. Ironically, this recipe is something I just made, but felt the need to share asap.
Looking over the recipes I have bookmarked, I realize I save a lot of pasta recipes. What can I say? I love me some pasta. A few years ago I thought I had become allergic to gluten. Honestly, it was as if the world had ended. No more pasta. How would I survive?
Thankfully, it appears that I am able to handle gluten just fine. Whew!
I still try to watch my pasta intake, but only to avoid my belly from expanding further. Although this recipe, makes me want to eat pasta every week! Since scallops are a bit pricy, this dish lands in the special celebration category, which my belly appreciates. And so do my pants. 🙂
The scallops were so tender and the sauce flavorful with just a hint of spice. It came together quickly, so it definitely could be a special weeknight dinner. If you want or need to stretch your budget, I would replace a few scallops with more affordable shrimp.
Spicy Scallop Linguine
- 6 oz dry linguine pasta6-8 large sea scallops1 shallot, minced1 small zucchini, sliced in half moons1-2 garlic cloves, finely chopped2 Tablespoons butter1/2 cup chicken broth (or white wine)1/2 cup heavy cream1/4 teaspoon of red pepper flakes (or to taste)1/4 cup freshly grated Parmesan cheeseSalt and pepper to tastelemon (optional)
- 6 oz linguine dried
- 6-8 large sea scallops
- 1 shallot minced
- 1 small zucchini sliced in half moons
- 1-2 garlic cloves finely chopped
- 2 tbsp butter
- 1/2 cup chicken broth or white wine
- 1/2 cup heavy cream
- 1/4 tsp red pepper flakes or to taste
- 1/4 cup Parmesan cheese freshly grated
- salt and pepper to taste
- lemon wedges for serving (optional)
- Bring a large pot of salted water to a boil over medium heat. Add linguine and cook until al dente. Drain pasta and set aside.
- Heat the 1 tbsp butter in a skillet over high heat. Add the scallops (should sizzle) and cook for about 2-3 minutes per side or until almost cooked through. Remove from skillet and set aside. I like to squeeze some fresh lemon juice over the scallops, but that’s optional.
- Add remaining tablespoon of butter to skillet, along with the shallots and zucchini slices. Saute for about 4 minutes, then add garlic and cook for another minute.
- Add chicken broth or white wine and deglaze the pan, stirring up all the little brown bits on the bottom of the pan. Cook for a few minutes then add cream and scallops. Lower heat and simmer for about 3 minutes.
- Add pasta and Parmesan cheese to the sauce and stir together. Season with salt and pepper to taste. Serve immediately.