3 Gals and a Kitchen
1 Tablespoon extra virgin olive oil (EVOO)
2 Tablespoons butter
1/2 red onion (diced)
1 pound baby scallops
2 to 3 garlic cloves (finely chopped)
salt and pepper
1/2 cup vodka
1 cup cream
1 Tablespoon chili powder (if you like spicy food)
1 Tablespoon crushed red pepper flakes
1 tsp oregano
1 tsp parsley
1 box Fusilli (13.25 oz)
Parmigiano-Reggiano cheese (grated)
Bring a large pot of water to a boil over high heat. Meanwhile, heat a deep saucepan or skillet over medium heat with EVOO and butter. Add onions, scallops, and garlic to skillet. Season with salt and pepper. Add vodka and reduce a minute or 2. Heat the mixture through. Then, add cream and let reduce at a low, bubbling simmer while pasta cooks. Finish seasoning with chilli powder, crushed red pepper flakes, oregano, and parsley. Cook pasta in boiling salted water to al dente and drain. Add sauce to pasta and toss 1 minute to combine. Serve pasta with grated Parmigiano-Reggiano sprinkled on top.
A few notes:
*Only add the chili powder and crushed red pepper flakes if you like a spicy kick.
* You can use skim milk instead of cream and whole wheat pasta to lower the calories and fat.