Creamy bay scallop spaghetti –Today, I’m excited to share a delightful recipe that combines the richness of creamy sauce with the tender sweetness of bay scallops. This Creamy Bay Scallop Spaghetti is not only simple to prepare but also a feast for the taste buds. Perfect for a cozy dinner or a special occasion, this dish will surely impress your family and friends.
Creamy Bay Scallop Spaghetti
To start, let’s take a look at the key visual that inspired this delicious meal:
Now, let’s gather our ingredients:
- 8 ounces of spaghetti
- 1 pound of bay scallops
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
With your ingredients ready, it’s time to dive into the cooking instructions:
- First, cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute, until it becomes fragrant.
- Next, add the bay scallops to the skillet. Cook for 2-3 minutes, stirring gently, until they are opaque and cooked through. Be careful not to overcook them!
- Reduce the heat to low and pour in the heavy cream. Stir gently to combine, allowing the cream to warm for a minute.
- Add the grated Parmesan cheese to the skillet, stirring constantly until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Season the sauce with salt and pepper to taste. Once the sauce is ready, add the cooked spaghetti to the skillet and toss to combine, ensuring all the noodles are coated with the creamy sauce.
- Finally, serve the dish hot, garnished with fresh parsley for a pop of color.
Your Creamy Bay Scallop Spaghetti is now ready to be enjoyed! This dish pairs wonderfully with a light salad and a glass of white wine. Bon appétit!
