Scallops and Spinach Fettuccine with Red Bell Pepper Cream Sauce – a delicious recipe with olive oil, white wine, garlic, oregano, salt, paprika. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Whisk first 7 ingredients in large bowl.
2
Mix in scallops.
3
Refrigerate at least 3 hours or overnight.
4
Cook fettuccine in large pot of boiling salted water until tender but still firm to bite.
5
Drain well.
6
Meanwhile, heat heavy large skillet over medium-high heat.
7
Remove scallops from marinade.
8
Add to skillet and cook just until opaque in center, about 1 minute per side.
9
Bring Red Bell Pepper Cream Sauce to simmer in another large skillet.
10
Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat.
11
Season to taste with salt and pepper.
12
Transfer to large bowl.
13
Arrange scallops atop pasta.
14
Drizzle any pan juices over scallops.
15
Sprinkle with parsley and serve.
237
kcal
Calories
23
g
Fat
7
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 tablespoons olive oil, 1/4 cup dry white wine, 1 tablespoon garlic powder, 1 1/2 teaspoons dried oregano, and more.
Yes, Scallops and Spinach Fettuccine with Red Bell Pepper Cream Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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