Garlicky scallops, bursting tomatoes, and lots of fresh Parmesan cheese star in this garlic Parmesan scallop pasta that comes together in minutes for an elevated weeknight meal.
This post is sponsored by Bon Cuisine however, all opinions are 100% my own.
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
I’m convinced that fancy-ish pasta like this one that’s ready in only 30 minutes is a love language.
Behold, the most beautiful pan of pasta that really can do it all! It starts with a bag of incredible scallops, ventures into bursting tomato territory, and ends with a mess of angel hair + lots of fresh basil and Parm on top.
The end result is a pasta that you won’t want to ever stop twirling your fork around.
We’re going to be using Bon Cuisine’s scallops with an incredible garlic Parmesan butter sauce as the protein base for this pasta and I kid you not, it’s restaurant-quality, while being totally weeknight-friendly at the same time!
My absolute favorite part about these scallops is that they cook directly from frozen and you don’t need any extra ingredients to build the sauce. It all cooks together at the same time in the same pan and it’s a blank canvas for any kind of dinner situation you can dream up.
See exhibit A: this pasta which is currently my dream dinner scenario.
This Pasta Features…
- A base of tender angel hair pasta
- Tender, buttery scallops in a garlic Parmesan sauce
- Juicy bursting cherry tomatoes
- Fresh garlic, grated Parmesan, and basil
Making the Scallop Pasta
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Angel hair pasta
- Olive oil
- Shallot
- Cherry tomatoes
- Garlic
- Bon Cuisine Scallops
- Parmesan cheese
- Basil
How to Prep Scallops
Preparation for the Bon Cuisine scallops could not be simpler! Heat a large pan over medium heat, pour the scallops into the pan straight from the freezer, cover pan, and allow to cook on medium heat for 5 minutes.
Once the scallops are cooked, you can toss the pasta and tomatoes right in the pan to finish the dish.
Tips for Perfect Scallop Pasta
- Sauté cherry tomatoes whole – no need to halve the cherry tomatoes, just toss them around in olive oil with shallot until beginning to burst.
- Use fresh garlic and basil – using these ingredients fresh adds lots of flavor to the pasta.
- Cook pasta to al dente – the pasta will continue to cook once added to the sauce so make sure not to overcook it during boiling.
- Save pasta cooking water – a splash of pasta water will help loosen up the sauce a bit.
Recipe Variations
Try these ideas for a different twist on this pasta.
- Add more veggies – try adding sauteed spinach, sweet pepper, zucchini, peas, or mushrooms.
- Use another protein – try cooked chicken cubes, crispy bacon bits, or cooked sausage.
Serving Suggestions
This pasta makes a hearty main meal as-is but you can also pair it with breadsticks, a tossed salad, or roast vegetables for a more complete meal.
Reheating Pasta
This pasta stores great in refrigerator up to 6 days. Reheat individual servings in microwave 1-2 minutes on high for serving.
Try these other quick pasta recipes next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Garlic Parmesan Scallop Pasta
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 8 oz angel hair pasta
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, minced
- 2 cups cherry tomatoes
- 2 medium cloves garlic, minced
- 1 package (8 oz) Bon Cuisine Scallops with Garlic Parmesan Sauce
- Salt and pepper to taste
- Grated Parmesan cheese and fresh minced basil for serving
Instructions
- Cook angel hair pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water and drain pasta. Set aside for a moment.
- Heat a large skillet over medium-high heat. Add olive oil and swirl to coat bottom. Add shallot and cherry tomatoes to skillet and saute 3-4 minutes until tomatoes are beginning to burst. Add garlic and cook 1 additional minute until fragrant. Transfer cherry tomatoes to a bowl and set aside.
- Set same skillet over medium heat. Once pan is hot, add the contents of the scallops package, cover pan, and allow to cook 5 minutes covered.
- Uncover pan and gently toss cooked angel hair, and tomatoes into scallops, thinning with reserved 1/2 cup pasta cooking water if needed to loosen sauce.
- Remove pasta from heat and season with salt and pepper to taste. Top with grated Parmesan cheese and fresh minced basil for serving. Enjoy!
Leave a Reply