Creamy Scallop Spaghetti Recipe: A Decadent Seafood Pasta

Ingredients

• 8 ounces uncooked thick spaghetti
• 1 tablespoon vegetable oil
• 1 pound bay scallops
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 teaspoons grated lemon zest
• 1 pinch red pepper flakes
• 0.33 cup dry sherry
• 1 cup heavy cream
• salt and pepper to taste
• 1 lemon, juiced
• 2 tablespoons chopped Italian parsley, divided
• Freshly grated Parmigiano-Reggiano cheese, for serving

Instructions

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook, stirring occasionally, until al dente, about 10 minutes or 1 minute less than directed on the package.
2. Meanwhile, heat oil in a large skillet over high heat. Once the oil is hot enough to just start to smoke, add the scallops in a single layer. Sear on high heat for about 1 minute, then toss to turn.
3. Add butter and stir until melted. Stir in garlic until fragrant.
4. Add lemon zest and red pepper flakes for a hint of spice and citrus. Stir in sherry and cook until the alcohol evaporates, about 1 minute.
5. Pour in cream and bring to a simmer. Reduce heat to medium-low. Season with salt, pepper, and lemon juice to taste.
6. Drain pasta well. Transfer to skillet with scallops; bring to a simmer. Add 1/2 of the chopped parsley and cook until pasta is heated through, about 1 minute.
7. Remove from heat. Garnish generously with grated cheese and the remaining parsley. Serve immediately in warm bowls for the best experience.

Nutrition

• Calories: 671 kcal
• Fat Content: 34 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 573 mg
• Protein Content: 38 g
• Cholesterol Content: 166 mg
• Carbohydrate Content: 53 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g