CREAMY SCALLOPS WITH ANGEL HAIR PASTA

Creamy Scallops with Angel Hair Pasta image

Add a sweet and delicate shellfish to a creamy tomato-herb sauce for an exquisite pasta dish, topped with crumbled feta.

Provided by Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 10

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Ingredients

8 oz. uncooked angel hair pasta (capellini)
2 tablespoons olive oil
3/4 lb. fresh or frozen small scallops, thawed, drained
2 medium tomatoes, peeled, seeded and diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup whipping cream
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
4 oz. (1 cup) crumbled feta cheese

Steps:

Cook pasta as directed on package. Drain; place in large serving bowl.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add scallops, tomatoes and garlic; sprinkle with salt and pepper. Cook about 2 minutes or just until surface of scallops turns opaque, stirring occasionally.
Stir in cream and oregano. Bring just to a boil. Add to hot pasta in bowl; toss gently to mix. Sprinkle with cheese. If desired, garnish each serving with sprig of fresh oregano.

Nutrition Facts : Calories 600, Carbohydrate 53 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 23 g, SaturatedFat 17 g, ServingSize 1 1/2 Cups, Sodium 830 mg, Sugar 6 g