Creamy Bay Scallop Spaghetti

This scallop pasta dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.-added onion, poblano peppers, a jalapeño, and cherry tomatoes-did half the lemon.-added fresh mushrooms -skip the wine

8 ounces uncooked thick spaghetti

1 tablespoon vegetable oil

1 pound bay scallops

2 tablespoons butter

3 cloves garlic, minced

2 teaspoons grated lemon zest

1 pinch red pepper flakes

⅓ cup dry sherry

1 cup heavy cream

salt and pepper to taste

1 lemon, juiced

2 tablespoons chopped Italian parsley, divided

Freshly grated Parmigiano-Reggiano cheese, for serving

Directions at allrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer