WW garlic Pasta with Lemony Scallops and Tomatoes- 6 PointsPlus Value

You can us half shrimp and half scallops and, when available, grape tomatoes, which are smaller and quite a bit sweeter than cherry tomatoes. NOTES If you have ripe regular tomatoes on hand, you can chop and use them, or even a 14 1/2- ounce can of dicedtomatoeswouldbefine instead of the grape tomatoes . WW Meeting - Doreen

WW garlic Pasta with Lemony Scallops and Tomatoes- 6 PointsPlus Value
WW garlic Pasta with Lemony Scallops and Tomatoes- 6 PointsPlus Value

PREP TIME

7

minutes

TOTAL TIME

19

minutes

SERVINGS

--

servings

PREP TIME

7

minutes

TOTAL TIME

19

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz uncooked pasta, linguine variety

  • 2

    tsp olive oil

  • 1

    pound(s) uncooked scallop (s), sea variety, (about 20)

  • 2

    cup (s) grape tomatoes, or cherry tomatoes, each cut in half

  • 2

    clove(s)(medium) garlic clove(s), minced

  • 1/2

    tsp table salt

  • 1/4

    tsp crushed red pepper flakes

  • 1/4

    cup(s) basil, fresh, sliced

  • 2

    Tbsp fresh lemon juice

Directions

Cook the linguine according to package directions; drain. Heat 1 teaspoon of the oil in a large skillet over medium- high heat. Add the scallops and cook, turning at least once, until browned on the outside and just opaque in the center, 3-4 minutes. Transfer the scallops to a plate. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the tomatoes, garlic, salt, and crushed red pepper. Cook, stirring frequently, until the tomatoes begin to soften, about 5 minutes. Add the linguine and scallops; heat through. Remove from the heat and stir in the basil and lemon juice. Serve at once. Yields 1 cup per serving

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