Creamy Fettuccine with Scallops Recipe | Recipe Lockdown
Bring your love for pasta and fresh scallops together for this Creamy Fettuccine with Scallops recipe.
Keto One Pot Fettuccine Alfredo with Scallops | 5 Ingredient Recipe
Try this keto version of fettuccine alfredo with our No Dairy Alfredo Sauce, Shirataki noodles, and delicious sautéed scallops.
Only takes 5 ingredients, one pot, and about 15 minutes to throw together!
All you need is...
-Bay Scallops
-Shirataki Fettuccine
-Baby Spinach
-Primal Kitchen No Dairy Alfredo Sauce
-Avocado Oil/Olive Oil/Butter
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Have you tried low-carb miracle noodles yet? What did you think?
The Easiest, Most Delicious Way to Cook Scallops
We show you the best way to cook weeknight scallops with peas and bacon.
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Here's The Secret To Perfectly Cooked Scallops | Scallop Pasta Recipe
Scallops are a thing of beauty. I've been meaning to share this recipe for a while and I am finally getting around to it. If you're a seafood lover, give this one a try asap! let's #makeithappen
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Shopping List:
1 lb Scallops
1 lb Spaghetti
1/2 stick butter
1/4 cup capers
1 diced shallot
3 cloves minced garlic
1 tbsp garlic paste
1/2 cup dry white wine
italian seasoning and red pepper flakes
chicken bouillon powder
all purpose seasoning
1/4 cup diced parsley
Ina Garten's 5-Star Pasta, Pesto and Peas Recipe | Barefoot Contessa | Food Network
The Barefoot Contessa's Pasta, Peas and Pesto PACKS the flavor with basil, garlic and parmesan, but is super simple staple dinner to add to your rotation.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pasta, Pesto, and Peas
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 32 min
Prep: 20 min
Cook: 12 min
Yield: 12 servings
Ingredients
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
Yield: 4 cups
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
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Ina Garten's 5-Star Pasta, Pesto and Peas Recipe | Barefoot Contessa | Food Network
Garlic Parmesan Orzo Pasta: made in one pot! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2½ cups low sodium chicken broth
1½ cups dry orzo pasta (about 278 grams)
2 cloves garlic (finely minced)
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup cream (any kind -- heavy cream will give richer flavor, light cream will be a bit thinner)
¼ cup shredded Parmesan cheese
2 tablespoons fresh parsley
Instructions
Combine broth, pasta, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in cream, Parmesan and parsley. Serve.