Garlic Pasta with Lemony Scallops and Tomatoes
You can also substitute shrimp and crab meat for the scallops or use a combination.
Servings: 6
Ingredients
- 8 ounces uncooked pasta linguine variety
- 2 teaspoons olive oil
- 1 pound s scallops, sea variety, (about 20)
- 2 cup s grape tomatoes, or cherry tomatoes, each cut in half
- 2 clove s (medium) garlic clove(s), minced
- 1/2 teaspoon table salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup s basil, fresh, sliced
- 2 tablespoons fresh lemon juice
Instructions
- Cook the linguine according to package directions; drain.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook, turning at least once, until browned on the outside and just opaque in the center, 3–4 minutes. Transfer the scallops to a plate.
- Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the tomatoes, garlic, salt, and crushed red pepper. Cook, stirring frequently, until the tomatoes begin to soften, about 5 minutes. Add the linguine and scallops; heat through. Remove from the heat and stir in the basil and lemon juice. Serve at once. Yields 1 cup per serving. Notes If you have ripe regular tomatoes on hand, you can chop and use them.
Notes
Recipe By: Weight Watchers Recipe
Serving Size: 6
Serving Size: 6
Leave a Reply