Creamy Scallop Pasta
This has got to be one of my all time favorite recipes. We caught each scallop ourselves so this dish is even more rewarding to taste. With its creamy and cheesy sauce, spaghetti noodles, and crispy scallops, this dish is addicting. If you like Alfredo sauce, pasta, and seafood, this is going to hit the spot.
Scallops are big in the summer here in Georgia so this meal is popular in our house during the hot season. But you really could make this anytime of the year. However, it's best during scallop season if you want top notch seafood!
This was inspired by my Alfredo Lasagna recipe and pairs well with a nice glass of wine.
Creamy Scallop Pasta
30 minutes
10 minutes
American
Dinner
Hint: Use a non-stick pan for the scallops to avoid ripping any of the meat off!
SubstitutionsGluten Free - use gluten free pasta noodles instead of regular pasta noodles
Dairy Free - to mimic the flavor of heavy whipping cream, try combining 1.5 cups of soy milk and ½ cup of olive oil. For the grated cheese and cream cheese, use a dairy-free or vegan version of each.
VariationsSpicy - garnish the dish with chili pepper flakes to give it a little kick! You can also increase the use of pepper in your creamy sauce if you like the heat.
SubstitutionsGluten Free - use gluten free pasta noodles instead of regular pasta noodles
Dairy Free - to mimic the flavor of heavy whipping cream, try combining 1.5 cups of soy milk and ½ cup of olive oil. For the grated cheese and cream cheese, use a dairy-free or vegan version of each.
VariationsSpicy - garnish the dish with chili pepper flakes to give it a little kick! You can also increase the use of pepper in your creamy sauce if you like the heat.
Ingredients
- Pasta & Creamy Sauce
- 16 oz Spaghetti Noodles Equivalent to 1 Box of Barilla Spaghetti Noodles
- 4-6 quarts water be sure to leave ½ cup of pasta water for the sauce!
- 8 tablespoons butter if you prefer unsalted butter, you can use that!
- 8 oz cream cheese
- 2 cups heavy whipping cream
- 1 cup grated parmesan cheese
- 1 tablespoon garlic salt
- ½ tablespoon dried parsley
- salt to taste
- pepper to taste
- Scallops
- 2 tablespoon butter salted or unsalted will work
- 2 cups scallops you can use more or less depending on your preference!
Directions
- Pasta & Creamy Sauce
- Start by boiling water 4-6 quarts of water in your Large Stovetop Pot. To expedite the process, you can cover your pot. When water comes to a rolling boil, add in your Spaghetti Noodles and turn down heat to medium-low. Stir gently with spatula or slotted spoon and let cook for about 8-10 minutes, stirring occasionally so the noodles don't stick together.
- While the spaghetti cooks, get started on your creamy sauce. Grab your Large Stovetop Pan and add your butter on medium-low heat. When the butter is almost completely melted, add your cream cheese & heavy whipping cream. Then add in grated parmesan and seasonings. Stir together and let sit on heat for about 20 minutes.
- When noodles are done, turn off heat. Take ½ cup of pasta water and add to your creamy sauce. Mix that around and continue to let the sauce simmer. Drain remaining pasta water and then transfer the noodles into the creamy sauce pan. Leave on very low heat and let simmer, stirring occasionally, while you work on your scallops.
- Scallops
- Grab your non-stick Large Stovetop Pan and add in butter. Melt on medium-low heat. Once butter is completely melted, add in your scallops. Turn to high heat.
- Be sure to flip the scallops around in the pan so all sides get seared and crispy. Cook them for 2-3 minutes.
- When done, add them on top of your bowl of creamy pasta or throw them right into the creamy pasta sauce pan and stir in so scallops get slathered in the sauce.
- Cuz We Fancy...
- When serving the dish, feel free to garnish the pasta with some extra grated parmesan cheese and garnish with a dash of dried parsley on top.
