Zucchini Scallop Fettuccine

Experience the vibrant flavors of our Zucchini Scallop Fettuccine, a perfect dish for seafood lovers and pasta enthusiasts alike. This gluten-free recipe features tender bay scallops, fresh zucchini, and aromatic garlic, all tossed in a light olive oil and basil sauce. Ideal for a quick weeknight dinner or a special occasion, this dish is versatile enough to serve as a main course or a side.

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Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 30 minutes

Overview

This Zucchini Scallop Fettuccine combines the delicate flavors of bay scallops with the freshness of zucchini and basil, creating a delightful pasta dish that's both satisfying and light. Perfect for seafood lovers and those seeking a gluten-free option.

Diet Type

Gluten-Free

Allergies

Seafood

Cuisine

Italian

Ingredients

• 1 Pound (lb) dry fettuccine pasta
• 0.25 Cup (cup) olive oil
• 3 Cloves garlic, minced
• 2 Medium zucchinis, sliced
• 0.5 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) crushed red pepper flakes
• 1 Cup fresh basil, torn
• 4 Whole roma (plum) tomatoes, minced
• 1 Pound (lb) bay scallops
• 2 Tablespoons (tbsp) Parmesan cheese, grated

Steps

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add sliced zucchinis to the skillet and cook until tender.
4. Stir in salt, crushed red pepper flakes, and fresh basil.
5. Add minced roma tomatoes and bay scallops to the skillet. Cook until the scallops are opaque.
6. Toss the cooked fettuccine with the scallop and zucchini mixture. Sprinkle with grated Parmesan cheese before serving.

Enjoy your delicious Zucchini Scallop Fettuccine!