Venetian Scallop Spaghetti
in a Creamy Burst Tomato Sauce with Parsley & Chives
Venetian Scallop Spaghetti
Tender scallops and spaghetti are tossed in a creamy burst tomato sauce, finished with fresh parsley and chives for a bright, elegant seafood pasta.
Ingredients
For 2 servings
- 1 unit Chili Pepper
- 6 tablespoon Crème Fraîche
- 1 clove Garlic
- 2 tablespoon Garlic Herb Butter
- 4 ounce Grape Tomatoes
- 1 unit Green Herb Blend
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 8 ounce Scallops
- 6 ounce Spaghetti
Additional Ingredients
- 2 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time35m
Calories750
Protein32g
Carbs84g
Fat33g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a dairy-free version, swap the butter, crème fraîche, and Parmesan for plant-based alternatives with a creamy finish. For gluten-free diners, use gluten-free pasta; for shellfish-free needs, replace the scallops with seared mushrooms or firm tofu.
What to serve with it
Serve with a crisp green salad, garlicky bread, or simply roasted asparagus to balance the rich, creamy sauce. A chilled white wine or sparkling water with lemon also works well beside the sweet scallops.
