“This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!” - by JIM F.
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition
Amount Per Serving (6 total)
- Calories
- 515 cal
- 26%
- Fat
- 21.9 g
- 34%
- Carbs
- 46.3 g
- 15%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"I really enjoyed this recipe and have now made this twice with only a few minor changes. I used only a small amount of butter and a bit of olive oil to saute the garlic and added some scallions. I als..." See moreo used both both scallops and large uncooked shrimp cooked with a bit of white wine and fresh squeezed lemon juice. Instead of cream I added a wedge of laughing cow lite cheese to thicken the sauce along with the freshly grated parmesean cheese. In a separate pan I cooked asparagus and a small amount of angel hair pasta cooked together with more basil and parsley and lemon juice. Once that was cooked I cut up the asparagus and added that along with the pasta to the scallops and shrimp. The second time I made this I used risotto and added the asparagus to the risotto. Both were delicious. I will definitley be making this often. Thank you Jim!"
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