Scallops Fra Diavolo Sauce with Pasta
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 395.2
- Total Fat: 8.8 g
- Cholesterol: 37.4 mg
- Sodium: 726.2 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 4.5 g
- Protein: 28.3 g
View full nutritional breakdown of Scallops Fra Diavolo Sauce with Pasta calories by ingredient
Introduction
Scallops over hot linguine. Easy to substitute shrimp for the scallops, use a combination, or use other firm fish. Reduce calories by substituting spaghetti squash for linguine. Scallops over hot linguine. Easy to substitute shrimp for the scallops, use a combination, or use other firm fish. Reduce calories by substituting spaghetti squash for linguine.Number of Servings: 2
Ingredients
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1 tbsp olive oil, divided
1 clove garlic, peeled and minced
1 cup canned diced tomatoes, include juice
1/4 tsp. salt, or to taste
4 oz linguine, uncooked
8 oz bay scallops
Parsley
1 cup sliced mushrooms (optional but included in calories)
2 tbsp fat free half&half (optional and not included in calorie count)
Directions
Serves 2
1. In a medium saucepan, heat 1 tsp olive oil with garlic over medium heat - do not allow to brown. After 1-2 minutes, add tomatoes and season with salt and red pepper. Bring to boil, lower heat, simmer for 30 minutes stirring occasionally.
2. Bring pot of lightly salted water to boil and cook pasta. Drain.
3. In a medium skillet, heat remaining oil. Add mushrooms and cook until soft and liquid reduced. Add scallops, cook for approximately two minutes stirring frequently. Add scallops to tomato mixture and stir in parsley. Cook for 3 to 4 minutes or until sauce just begins to bubble (don't boil or the scallops will get tough). Serve sauce over pasta.
Number of Servings: 2
Recipe submitted by SparkPeople user SANDRAPSKI.
1. In a medium saucepan, heat 1 tsp olive oil with garlic over medium heat - do not allow to brown. After 1-2 minutes, add tomatoes and season with salt and red pepper. Bring to boil, lower heat, simmer for 30 minutes stirring occasionally.
2. Bring pot of lightly salted water to boil and cook pasta. Drain.
3. In a medium skillet, heat remaining oil. Add mushrooms and cook until soft and liquid reduced. Add scallops, cook for approximately two minutes stirring frequently. Add scallops to tomato mixture and stir in parsley. Cook for 3 to 4 minutes or until sauce just begins to bubble (don't boil or the scallops will get tough). Serve sauce over pasta.
Number of Servings: 2
Recipe submitted by SparkPeople user SANDRAPSKI.