Ingredients for Spicy Cajun Scallops Angel Hair Pasta
- Pam Cooking Spray
- 1/2 cup heavy cream
- 2 tablespoons Cajun seasoning
- Large Scallop
- Head Of Garlic
- Roma Tomatoes
- Fresh Asparagus
- 8 ounces angel hair pasta
- Fresh Parsley
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How to Make Spicy Cajun Scallops Angel Hair Pasta
- If using wooden skewers for the scallops, soak them in water for at least 30 minutes.
- Preheat grill to medium-high heat.
- In a bowl, toss 1 pound of sea scallops with 2 tablespoons of Cajun seasoning.
- Thread scallops onto skewers (if using) and grill for 2-3 minutes per side, or until cooked through.
- While scallops grill, toss 1 pound of asparagus spears with 1 tablespoon olive oil, salt, and pepper. Grill for 5-7 minutes, turning occasionally, until tender-crisp.
- Grill 1 head of garlic, cut-side up, for 15-20 minutes, or until softened.
- Once garlic is cool enough to handle, squeeze out the roasted cloves and chop.
- Cook 8 ounces of angel hair pasta according to package directions.
- In a large skillet, melt 4 tablespoons of butter. Add 1/2 cup heavy cream and bring to a simmer.
- Stir in 1 cup chopped grilled tomatoes, 1/4 cup chopped fresh parsley, and the chopped roasted garlic.
- Season with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss to coat.
- Serve the grilled scallops over the pasta, garnishing with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
23g
Fat
70g
Carbs
25g
