Susan's Vegas Pasta! (Vegas Baby, Vegas!)
"Yes, silly name! I ate at a little Italian restaurant in the Bellagio Hotel on one of my MANY trips to Vegas. It was love at first bite! I begged and begged the waiter to get me the recipe. He even brought the chef out. The chef wrote down the ingredients on a napkin but would not give me amounts nor preparation instructions. I tweaked and tweaked and this is what I came up with. Funny thing is...I went back to that little restaurant after I came up with this version - ordered theirs again - and mine blew it out of the water! Hope you enjoy as well. It's delicious!"
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄4 cup half-and-half
- 1⁄4 cup heavy whipping cream (I use all half and half to save on fat)
- 2 (6 ounce) cans tomato sauce
- 1⁄2 cup dry red wine
- 8 garlic cloves, minced, divided
- 2 small shallots, minced
- 1⁄2 teaspoon crushed red pepper flakes (I use more)
- 3⁄4 lb scallops (small scallops)
- 1⁄4 cup extra virgin olive oil
- salt
- pepper
- 1 lb spaghetti
directions
- Cook pasta according to directions and drain.
- SAUCE - In a small saucepan, add 1/8 cup extra virgin olive oil and saute 5 cloves garlic, shallots and crushed red pepper until lightly golden and fragrant.
- Add in tomato sauce and wine. Simmer until flavors blend.
- Add in half and half and heavy whipping cream and heat through.
- SEAFOOD - Meanwhile, in a small saute' pan, add 1/8 cup extra virgin olive oil over medium high heat and add in the garlic until golden and fragrant.
- Add the scallops and saute' until done (about 5 minutes).
- Season with salt and pepper.
- Mix seafood and sauce together and toss with pasta.
- Serve hot with fresh parmesan cheese!
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Reviews
-
Wow! I have to say, I change pretty much every single recipe I cook with, just to make it my own. This needs no changes! I am a pasta lover- make it probably 5 nights a week- and this is one, if not THE, best I've ever tasted!!! -
This was awesome. I made it w/ extra garlic but followed the recipe other than that. I almost feel like the time it says it takes to make is too long and i'm not a fast cook! This was super tasty and so easy to make. -
Made this tonight and it is super!! Husband thoroughly enjoyed and I found it a nice change of pace from heavy tomato sauces. Will be making again and putting it my cookbook file. Thanks for sharing..it is a definite keeper. -
This is a great recipe. It's big on flavor yet takes little effort to make. I did use a full pound of bay scallops and just added a little extra tomato sauce/heavy cream/half & half. I loved the garlic flavor. I served this with a salad and some crusty bread to make a great dinner. I'm going to try this again using a different type of red wine. -
Heavenly! We all, especially my husband went crazy over this! I used 1 full lb of baby scallops and I did use the heavy cream (hey, it's only 1/4 cup). By reading the recipe, it sounds kind of "fiddly" to make, but it's quite easy. I'll be making this again..... soon! Thanx for sharing.
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RECIPE SUBMITTED BY
RedVinoGirl
United States
I love to try new recipes and often try so many new recipes that I forget about all the great ones I've already made. My focus in cooking is to cook healthy and lower in fat without compromising the taste of the food.
