Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
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.
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 (1/3 cup)
and reduce for 2 minutes.
Step 4
Stir in
Vegetable Broth (1/2 cup)
,
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 (1/2 cup)
. Heat to a simmer and reduce for 1-2 minutes.
Step 7
Add the
Bay Scallops (12 oz)
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 (1/2 cup)
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)
.
Rate & Review
{{id}}