Creamy Scallops with Angel Hair Pasta Recipe - BettyCrocker.com
Add a sweet and delicate shellfish to a creamy tomato-herb sauce for an exquisite pasta dish, topped with crumbled feta.
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
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