Red Pepper Spaghetti with Scallops

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A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.

Red Pepper Spaghetti with Scallops is a wonderful homemade dinner ready in about 40 minutes when using jarred roasted red peppers. Roasted red peppers are widely available at most grocery stores and they make wonderful sauces and dips. For this recipe, the roasted red peppers are pureed with onion, garlic, herbs, and cream for a luscious sauce that hugs the spaghetti nicely and makes an easy yet delicious dinner.

Dry spaghetti, onion, garlic and salt arranged around a black pot in preparation for Red Pepper Spaghetti with Scallops.

It’s not always easy being creative in the kitchen and coming up with a wide range of meal options for you and your family, especially if you have picker eaters. Red Pepper Spaghetti with Scallops has a blended sauce that is smooth, creamy and mild in taste, making it appealing to many.  Not a fan of scallops? Try the recipe with shrimp, cooked chicken chunks or just an extra sprinkle of Parmesan cheese. Other kinds of pasta like linguine or fettuccine will work well too, so use up what you have. The creamy sauce can be made up to two days in advance and warmed gently on the stove before adding the scallops. But I find little need to make it ahead of time when it comes together quickly as it is. But if you are all about the meal prep, I would suggest making a double batch of sauce and freezing half for use later. You just can’t beat meals made from scratch and this is a great dinner to have on rotation.  Enjoy!

Red Pepper sauce in a stainless steel sauce pan ready for cooked spaghetti for Red Pepper Spaghetti with Scallops.
A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.

A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.
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Red Pepper Spaghetti with Scallops

Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 1/2 cup vegetable or chicken broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/2 cup heavy cream
  • 1 340ml jar roasted red peppers, drained about 8 ounces
  • 12 ounces spaghetti
  • 12 ounces bay scallops, patted dry
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • as needed chopped fresh basil

Instructions

  • Heat a large pot of well-salted water to a simmer. Add spaghetti and cook according to package directions, about 8-9 minutes. Drain well, reserving 1/2 cup of pasta water.
  • Meanwhile, heat olive oil in a large skillet. Add onion and garlic and sauté until soft but not browned, about 3-4 minutes.
  • Add the white wine and reduce for 2 minutes. Stir in broth, herbs and spices and continue to cook until the liquid has evaporated.
  • Pour mixture into a blender along with roasted red peppers. Puree until smooth, about 30 seconds.
  • Pour the sauce back into the pan and whisk in cream. Heat to a simmer and reduce for 1-2 minutes. Add the scallops and cook for about 3 minutes (depending on size) stirring occasionally. Remove from heat and adjust salt to taste. Add the cooked spaghetti and Parmesan cheese tossing to coat in sauce, adding a splash of pasta water if needed.
  • Divide among serving dishes and garnish with additional Parmesan cheese and fresh basil.

Notes

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