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Angel Hair Pasta with Tomato Seafood Cream Sauce

Raquel's
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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

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