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Heat a large pot of well-salted water to a simmer. Add
Spaghetti (12 oz)
and cook according to package directions, for about 8-9 minutes. Drain well, reserving 1/2 cup of pasta water.
Olive Oil (1 Tbsp)
in a large skillet. Add
Garlic (2 cloves)
and sauté until soft but not browned, for about 3-4 minutes.
White Wine (1/3 cup)
and reduce for 2 minutes.
Vegetable Broth (1/2 cup)
Dried Oregano (1/2 tsp)
Dried Basil (1/2 tsp)
Cayenne Pepper (1/4 tsp)
Salt (1/4 tsp)
Paprika (1/4 tsp)
and continue to cook until the liquid has evaporated.
Pour mixture into a blender along with
Roasted Red Peppers (1 jar)
. Puree until smooth, about 30 seconds.
Pour the sauce back into the pan and whisk in
Heavy Cream (1/2 cup)
. Heat to a simmer and reduce for 1-2 minutes.
Bay Scallops (12 oz)
and cook for about 3 minutes (depending on size) stirring occasionally. Remove from heat and adjust salt to taste.
Add the cooked spaghetti and
Parmesan Cheese (1/2 cup)
tossing to coat in sauce, adding a splash of pasta water if needed.
Divide among serving dishes and garnish with additional Parmesan cheese and
Fresh Basil (as needed)
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