Spaghetti with Scallops in Cream Sauce
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Spaghetti with scallops in cream sauce
Ingredients
- Spaghetti - 7.1 oz
- Olive Oil - 3 tablespoons
- Garlic - 3 cloves
- Spinach - 1.8 oz
- Dry White Wine - 7 fl oz
- Scallops - 10 pieces
- Peeled Cooked Shrimp - 20 pieces
- 10% cream - 7.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Marinated cherries - 3 pieces
- Grated Pecorino Pepato Cheese - 2 tablespoons
Step by Step guide
Step 1
Cook the spaghetti until al dente. Drain all but 50 ml of the water. Rinse the spaghetti with cool water.
Step 2
While the spaghetti is cooking, peel the garlic and slice each clove lengthwise into 3 pieces. Sauté in a large skillet with olive oil until golden brown.
Step 3
Wash the spinach, and if the leaves are large, cut them in half and add to the skillet with the garlic. Sauté for 1-2 minutes, then pour in the wine. Reduce the wine by half. Next, add the cream and the reserved spaghetti water. Simmer everything for 1-2 minutes, then remove the spinach leaves as they have released their juices (you can leave them in if desired, but I removed them).
Step 4
Add the peeled shrimp (be sure to remove the intestinal tract) to the skillet and sauté for 1-2 minutes, then add the spaghetti to the skillet, season with salt and pepper, and stir constantly over heat for 3-4 minutes until excess liquid evaporates and the spaghetti absorbs the cream sauce.
Step 5
In a separate skillet, sauté the scallops for 2-3 minutes. Season with salt.
Step 6
Then, after removing the scallops from the skillet, sauté the cherry tomatoes, previously cut into quarters, over high heat for about a minute.
Step 7
Divide the spaghetti among plates, adding scallops and tomatoes to each plate. Sprinkle with Parmesan cheese.
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