How To make Angel Hair Pasta with Tomato Scallop Sauce
How To make Angel Hair Pasta with Tomato Scallop Sauce
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1 pk Louis Kemp Scallops 2 tb Olive oil 1 md Onion, chopped 1 sm Bell pepper, chopped 1 cl Garlic, minced 2 cn 16 oz. diced tomatoes 1 ts Oregano Salt and pepper to taste 1 lb Angel hair pasta cooked In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetalbes are tender (do not brown). Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutes. Serve warm sauce over pasta. Top with grated Parmesan cheese (if desired).
How To make Angel Hair Pasta with Tomato Scallop Sauce's Videos
Scallop, Zucchini & Bacon Angel Hair featuring Adam Swanson and Camilla Lees
Scallop, Zucchini & Bacon Angel Hair
New Zealand netballer Camilla Lees knows what she should be eating, but like many people has never been taught to cook. However when Camilla has access to fellow San Remo brand ambassador and celebrity chef Adam Swanson, it makes cooking a pasta dish simple. Watch as Adam and Camilla use San Remo Angel Hair to create a Scallop, Zucchini & Bacon pasta creation.
If Camilla can do it, so can you! Find the recipe here - We all love to share meals with our family and friends, which is why San Remo would like to share some delicious pasta recipes with you. Simply 'like' the San Remo Facebook page to receive regular recipes from chef and restaurateur Adam Swanson, Michael Weldon, nutritionist Kerry Leech and the Australian Netball Diamonds at facebook.com/sanremopasta and for product information and to learn more about San Remo and further recipes visit sanremo.com.au
Cold Angel Hair Pasta w/ seaweed, scallops, Uni
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Recipe adapted from:
This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long
Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
ALSO, WATCH LEMON GARLIC SHRIMP LINGUINE!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine 1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined ½ teaspoon baking soda ½ teaspoon kosher salt
For the pasta 1 pound (454g) linguine ¼ cup (56g) extra virgin olive oil - plus more for finishing 2 large shallots - sliced 3 cloves garlic - sliced 1 small red chili pepper - sliced - check for heat levels ¾ cup (170g) dry white wine 12 ounces (340g) cherry tomatoes - halved 2 cups (480g) pasta water - will most likely not need it all salt and pepper - to taste ¼ cup packed basil - hand torn
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