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Recipe Source: cdkitchen.com
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Angel Hair Pasta with Tomato Seafood Cream Sauce
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 cup finely diced tomatoes
- 1 1/2 cup evaporated skim milk
- 1 teaspoon dried marjoram
- salt and pepper, to taste
- 3/4 pound sea scallops
- 6 cups cooked angel hair pasta
Heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring constantly, for 30 seconds. Add the tomato and cook, stirring frequently, for 2 minutes. Add the evaporated milk and cook, stirring constantly, until the sauce starts to thicken. Add the marjoram, salt, pepper, and scallops. Cook, stirring occasionally, until the scallops turn opaque (about 2 minutes). Toss the tomato seafood cream sauce with the angel hair pasta and serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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