Name: Fusilli Scallop Pasta Recipe – Pasta.com
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: Black Pepper (to taste); Salt (to taste); 1 lb. Scallops; ½ lb. Asparagus Tips; 2 tablespoons Butter; 1 Onion (chopped); 2 cloves Garlic (finely minced); 3 tablespoons White Wine (dry); ½ teaspoon Red Pepper Flakes; 1 teaspoon Italian seasoning

Fusilli scallop pasta is a delicious and elegant dish featuring fusilli pasta, scallops, and a simple yet flavorful sauce. The recipe is finished with sautéed asparagus and all of the flavors and textures in this entrée are sure to impress your dinner guests. You won’t regret trying this restaurant-worthy pasta dish.

Fusilli Scallop Pasta Recipe

A luxurious Fusilli Scallop Pasta recipe which pairs fusilli and scallops with a decadent white wine sauce.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course

Cuisine Italian

Servings

Calories 382 kcal

Ingredients

2 cups Fusilli Pasta
4 tablespoons Olive Oil, extra virgin
1 lb. Scallops
½ lb. Asparagus Tips
2 tablespoons Butter
1 Onion, chopped
2 cloves Garlic, finely minced
3 tablespoons White Wine, dry
½ teaspoon Red Pepper Flakes
1 teaspoon Italian seasoning
Black Pepper, to taste
Salt, to taste

Instructions

Fill a large pot with water and season it generously with salt. Place it over high heat and bring the water to a boil. Add pasta and cook until al dente.
Drain the pasta, reserving ¾ cup of pasta cooking liquid.
Meanwhile, place a pan over medium heat and add butter. Once the butter melts, add asparagus and sauté for 5 to 6 minutes or until tender.
Transfer the cooked asparagus to a plate and set them aside.
Next, add two tablespoons of olive oil to the pan and place it over medium heat. Once the oil heats up, add scallops to the pan and let them cook for 2 minutes.
Season with salt and pepper, and flip the scallops.
Cook for about 2 minutes on the other side then immediately remove them from the heat and set aside.
Add the remaining olive oil to the pan. Once it heats up, add onion and sauté for 2 to 3 minutes until translucent; add garlic and cook for another minute.
Mix in the dry white wine, red pepper flakes, and Italian seasoning using a wooden spoon.
Add about 2 tbsp. of pasta water along with the cooked pasta and mix well.
Portion out the pasta and serve them with scallops.
Garnish the fusilli scallop pasta with sautéed asparagus and enjoy!