Garlic Pasta with Lemony Scallops and Tomatoes


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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 621.0
  • Total Fat: 29.2 g
  • Cholesterol: 60.0 mg
  • Sodium: 518.2 mg
  • Total Carbs: 51.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 37.5 g

View full nutritional breakdown of Garlic Pasta with Lemony Scallops and Tomatoes calories by ingredient
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Number of Servings: 1

Ingredients

    Garlic Pasta with Lemony Scallops and Tomatoes
    PointsPlus®: 5
    INSTRUCTIONS

    8 oz uncooked pasta, linguine variety
    2 tsp olive oil
    1 pound(s) uncooked scallop(s), sea variety, (about 20)
    2 cup(s) grape tomatoes, or cherry tomatoes, each cut in half
    2 clove(s) garlic clove(s), minced
    1/2 tsp table salt
    1/4 tsp crushed red pepper flakes
    1/4 cup(s) basil, fresh, sliced
    2 Tbsp fresh lemon juice


    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.

Directions



Serving Size: 4

Number of Servings: 1

Recipe submitted by SparkPeople user JHATHAWAY2002.

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Member Ratings For This Recipe

  • Made this tonight. Delicious. Found a recipe by Giada that was similar and was looking for tracking information. Added fresh asparagus to the sauce with oregano, basil and mint. Whole family loved it. - 3/7/15

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