Creamy Scallops with Angel Hair Pasta

Add a sweet and delicate shellfish to a creamy tomato-herb sauce for an exquisite pasta dish, topped with crumbled feta.

  • prep time 25 min
  • total time
  • ingredients 10
  • servings 4

Ingredients

8
oz. uncooked angel hair pasta (capellini)
2
tablespoons olive oil
3/4
lb. fresh or frozen small scallops, thawed, drained
2
medium tomatoes, peeled, seeded and diced
2
garlic cloves, minced
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
cup whipping cream
1
tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
4
oz. (1 cup) crumbled feta cheese
  • 1 Cook pasta as directed on package. Drain; place in large serving bowl.
  • 2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add scallops, tomatoes and garlic; sprinkle with salt and pepper. Cook about 2 minutes or just until surface of scallops turns opaque, stirring occasionally.
  • 3 Stir in cream and oregano. Bring just to a boil. Add to hot pasta in bowl; toss gently to mix. Sprinkle with cheese. If desired, garnish each serving with sprig of fresh oregano.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    600
    (
    Calories from Fat
    295),
    % Daily Value
    Total Fat
    33g
    33%
    (Saturated Fat
    17g,
    17%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    830mg
    830%;
    Total Carbohydrate
    53g
    53%
    (Dietary Fiber
    2g
    2%
      Sugars
    6g
    6%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    28%;
    Vitamin C
    10%;
    Calcium
    24%;
    Iron
    22%;
    Exchanges:
    3 1/2 Starch; 2 Lean Meat; 5 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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