Garlic pasta with lemony scallops and tomatoes
5
Points®
Total Time
26 min
Prep
7 min
Cook
19 min
Serves
6
Difficulty
Easy
The fresh flavors of lemon juice and basil converge in this tomato-filled zesty pasta dish. We used 1/4 teaspoon of red pepper flakes to add a subtle heat to this dish, but you can use more depending on your preference. You can use half shrimp and half scallops and, when available, grape tomatoes, which are smaller and quite a bit sweeter than cherry tomatoes. If you have ripe regular tomatoes on hand, you can chop and use them, or even a 14 1/2-ounce can of diced tomatoes would be fine instead of the grape tomatoes. Serve this dish with a side salad for a delicious weeknight meal or for company.
Ingredients
Uncooked pasta
8 oz, linguine variety
Olive oil
2 tsp
Uncooked scallops
1 pound(s), sea variety, (about 20)
Grape tomatoes
2 cup(s), or cherry tomatoes, each cut in half
Garlic
2 clove(s), minced
Table salt
½ tsp
Crushed red pepper flakes
¼ tsp
Fresh basil
¼ cup(s), fresh, sliced
Fresh lemon juice
2 Tbsp