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Creamy Scallops with Angel Hair Pasta

Creamy Scallops with Angel Hair Pasta

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Betty Crocker Kitchens

Updated May 13, 2010

Creamy Scallops with Angel Hair Pasta

Creamy Scallops with Angel Hair Pasta

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Prep Time 25 min
Total 0 min
Servings 4
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

Instructions

Step
1

Cook pasta as directed on package. Drain; place in large serving bowl.
Step
2

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.
Step
3

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

600 Calories

33g Total Fat

23g Protein

53g Total Carbohydrate

6g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups

Calories: 600

Calories from Fat: 295

Total Fat: 33g; 51%

Saturated Fat: 17g; 85%

Cholesterol: 105mg; 35%

Sodium: 830mg; 35%

Total Carbohydrate: 53g; 18%

Dietary Fiber: 2g; 8%

Sugars: 6g

Protein: 23g

% Daily Value*:

Vitamin A: 28%; 28%

Vitamin C: 10%; 10%

Calcium: 24%; 24%

Iron: 22%; 22%

Exchanges:

3 1/2 Starch; 2 Lean Meat; 5 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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