Creamy Scallops with Angel Hair Pasta

(4)
  3 reviews
  • 25|min prep time
  • total time
  • 10 ingredients
  • 4 servings

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

Directions

  1. 1 Cook pasta as directed on package. Drain; place in large serving bowl.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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