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RECIPE
16 INGREDIENTS 9 STEPS 40min

Red Pepper Spaghetti with Scallops

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.
Red Pepper Spaghetti with Scallops Recipe | SideChef
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.
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.
https://www.compelledtocook.com
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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.
https://www.compelledtocook.com
40min
Total Time
$3.82
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/2
Small Onion , diced
2 cloves
Garlic , minced
1/3 cup
White Wine
1/2 cup
Vegetable Broth
or Chicken Broth
1/4 tsp
Cayenne Pepper
1/4 tsp
1/4 tsp
1/2 cup
Heavy Cream
1 jar
(340 mL)
Roasted Red Peppers , drained
12 oz
Spaghetti
12 oz
Bay Scallops
patted dry
1/2 cup
Freshly Grated Parmesan Cheese
plus more for serving
as needed

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Nutrition Per Serving

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CALORIES
619
FAT
18.4 g
PROTEIN
30.2 g
CARBS
76.3 g

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 (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) .

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Nutrition Per Serving
Calories
619
% Daily Value*
Fat
18.4 g
24%
Saturated Fat
9.1 g
45%
Trans Fat
0.0 g
--
Cholesterol
76.7 mg
26%
Carbohydrates
76.3 g
28%
Fiber
3.5 g
12%
Sugars
6.3 g
--
Protein
30.2 g
60%
Sodium
623.4 mg
27%
Vitamin D
0.1 µg
0%
Calcium
202.1 mg
16%
Iron
3.4 mg
19%
Potassium
101.0 mg
2%
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