Four dinner goals tonight, 1) it has to be some sort of seafood, 2) it has to be light (sorry, if you love creamy stuff, I do, too but not tonight, 3) it has to be quick because we both had a long day at work, and 4) to hear that “mmmmmm…” unintentionally sound from my husband when he put it in his mouth.
I did it guys, I made Angel Hair with Scallops in White Wine Marinara Sauce. A little secret, I used my homemade Roasted Tomato Marinara Sauce. You can use store bought, no one will judge you. I just happen to have made a bunch from my neighbor’s fresh tomatoes that she graciously gave to me. She probably thought, this poor girl likes to cook but she can’t grow jack. ha ha ha.
I used scallop today for my seafood craving. We live in the Midwest so it’s hard to find fresh ‘right out of the ocean’ seafood so, friends who live on the coasts, I’m super jealous! I used frozen scallops today and surprisingly, it was still good. You can use shrimp if you can’t find scallops.
I don’t know about you but I’m starving so…
Let’s cook some food!
Bring a pot of lightly salted water to a boil. Cook Angel Hair to al dente (firm yet tender). Basically, a minute or two less than the package directions. I love Angel Hair because it is thin and cooks fast.
In a large pan over medium-high heat, add 1 tablespoon of olive oil. When the pan is hot, add a chopped shallot. Cook until translucent.
Add scallops, I quartered them so they get cooked super fast. Season with salt and pepper. Stir and cook for about 2 minutes.
Pour white wine into the pan. Stir and allow it to evaporate, about a minute.
Add Roasted Tomato Marinara Sauce stir to combine.
My Angel Hair pasta is now al dente, so I transferred it from the pot directly into the pan. Reduce heat to low, let it cook for another minute until pasta is fully cooked.
Taste and see if it needs more salt/pepper. Serve with fresh grated Parmesan cheese and garnish with chopped parsley. Enjoy!
I hope you give this Angel Hair with Scallops in White Wine Marinara Sauce a try, the recipe card is below.
- 1 lb. scallops, quartered
- 1 large shallot, chopped
- 1 tablespoon olive oil
- 1½ cup Marinara sauce
- 8 oz. Angel Hair pasta
- ½ cup of dried white wine
- salt
- pepper
- Parmasan cheese
- parsley (for garnish)
- Bring a pot of lightly salted water to a boil. Cook Angel Hair to al dente (firm yet tender). Basically, a minute or two less than the package directions.
- In a large pan over medium-high heat, add 1 tablespoon of olive oil. When the pan is hot, add a chopped shallot. Cook until translucent.
- Add scallops. Season with salt and pepper. Stir and cook for about 2 minutes.
- Pour white wine into the pan. Stir and allow it to evaporate, about a minute.
- Add Marinara Sauce, stir to combine.
- Transfer the al dente pasta from the pot directly into the pan. Reduce heat to low, let it cook for another minute until pasta is fully cooked.
- Taste and see if it needs more salt/pepper. Serve with fresh grated Parmesan cheese and garnish with chopped parsley. Enjoy!
YUM!!! Looks beautiful, Mink!
Thanks Gina! 🙂