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Red Pepper Spaghetti with Scallops

16 INGREDIENTS • 9 STEPS • 40MINS

Red Pepper Spaghetti with Scallops

Recipe
Red Pepper Spaghetti with Scallops is a wonderful homemade dinner ready in about 40 minutes. The roasted red peppers are pureed with onion, garlic, herbs, and cream for a luscious sauce that hugs the spaghetti nicely and makes an easy yet delicious dish. You just can’t beat meals made from scratch and this is a great dinner to have on rotation.
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Red Pepper Spaghetti with Scallops is a wonderful homemade dinner ready in about 40 minutes. The roasted red peppers are pureed with onion, garlic, herbs, and cream for a luscious sauce that hugs the spaghetti nicely and makes an easy yet delicious dish. You just can’t beat meals made from scratch and this is a great dinner to have on rotation.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.

40MINS

Total Time

$3.82

Cost Per Serving

Ingredients

Servings
4
us / metric
Olive Oil
1 Tbsp
Olive Oil
Onion
1/2
Small Onion, diced
Garlic
2 cloves
Garlic, minced
White Wine
80 mL
White Wine
Vegetable Broth
120 mL
Vegetable Broth
or Chicken Broth
Dried Oregano
1/2 tsp
Dried Oregano
Dried Basil
1/2 tsp
Dried Basil
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Salt
1/4 tsp
Salt
Paprika
1/4 tsp
Paprika
Heavy Cream
120 mL
Heavy Cream
Roasted Red Peppers
1 jar
(340 mL)
Roasted Red Peppers, drained
Spaghetti
340 g
Spaghetti
Bay Scallops
340 g
Bay Scallops
patted dry
Parmesan Cheese
45 g
Freshly Grated Parmesan Cheese
plus more for serving
Fresh Basil
as needed
Chopped Fresh Basil

Nutrition Per Serving

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Calories
619
Fat
18.4 g
Protein
30.2 g
Carbs
76.3 g
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.

Author's Notes

The creamy sauce can be made up to two days in advance and warmed gently on the stove before adding the scallops.

Cooking Instructions

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step 1
Heat a large pot of well-salted water to a simmer. Add Spaghetti (340 g) and cook according to package directions, for about 8-9 minutes. Drain well, reserving 1/2 cup of pasta water.
step 2
Meanwhile, heat Olive Oil (1 Tbsp) in a large skillet. Add Onion (1/2) and Garlic (2 cloves) and sauté until soft but not browned, for about 3-4 minutes.
step 3
Add the White Wine (80 mL) and reduce for 2 minutes.
step 4
Stir in Vegetable Broth (120 mL), Dried Oregano (1/2 tsp), Dried Basil (1/2 tsp), Cayenne Pepper (1/4 tsp), Salt (1/4 tsp), and Paprika (1/4 tsp) and continue to cook until the liquid has evaporated.
step 5
Pour mixture into a blender along with Roasted Red Peppers (1 jar). Puree until smooth, about 30 seconds.
step 6
Pour the sauce back into the pan and whisk in Heavy Cream (120 mL). Heat to a simmer and reduce for 1-2 minutes.
step 7
Add the Bay Scallops (340 g) and cook for about 3 minutes (depending on size) stirring occasionally. Remove from heat and adjust salt to taste.
step 8
Add the cooked spaghetti and Parmesan Cheese (45 g) tossing to coat in sauce, adding a splash of pasta water if needed.
step 9
Divide among serving dishes and garnish with additional Parmesan cheese and Fresh Basil (as needed).
step 9 Divide among serving dishes and garnish with additional Parmesan cheese and Fresh Basil (as needed).

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