Sundried Tomato Fettuccine with Vodka and Scallops Recipe

Sundried Tomato Fettuccine with Vodka and Scallops Recipe

My sister came over for dinner last week after a long day at work. We both work as nurses on the same floor and after a 12 hour shift, I knew she would want something hearty and healthy – not always the easiest combination! Searching for a healthier pasta plate, I came across this lightened up version of a Cheesecake Factory dish on tablefortwoblog.com that inspired my dinner. I added vodka and scallops to change it up and give it a twist. It is one of those recipes that your guests might guess took a lot of work, but in reality it was fairly simple to make. My sister, husband, and I gobbled it right up! I will definitely make this dinner again.

Sundried Tomato Fettuccine with Vodka and Scallops Recipe

Sundried Tomato Fettuccine with Vodka and Scallops Recipe

Sundried Tomato Fettuccine with Vodka and Scallops Recipe

Sundried Tomato Fettuccine with Vodka and Scallops Recipe

Sundried Tomato Fettuccine with Vodka and Scallops Recipe

Sundried Tomato Fettuccine with Vodka and Scallops Recipe

Sundried Tomato and Spinach Fettuccine with Scallops Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
  • 1 box of fettuccine
  • 9-12 large scallops
  • Olive oil for cooking
  • 5 garlic cloves, minced
  • ½ cup vodka
  • ¾ sundried tomatoes
  • 2 cups of baby spinach, stems removed
  • 3 tbsp. of tomato paste
  • 1 can (14.5 oz) of diced tomatoes
  • ½ tbsp. of granulated sugar
  • 1 container (5.3oz) of plain, non-fat Chobani yogurt
  • ¼ cup light sour cream
  • Salt and pepper to taste
  • Crushed red pepper flakes
  1. In a large pot, bring water to a boil and add fettuccine, cook according to directions on box.
  2. While pasta is cooking, combine yogurt and sour cream in small bowl and set aside.
  3. In a large skillet, heat olive oil over medium high heat. Add minced garlic and sundried tomatoes. Sauté for about two minutes, until fragrant.
  4. In another medium sized skillet, sear scallops with a tablespoon of olive oil until fully cooked and starting to turn golden brown on. We will add these to the pasta last.
  5. Next turn heat to medium low and gently incorporate diced tomatoes, vodka, tomato paste, and sugar.
  6. Whisk in the yogurt and sour cream mixture in parts, incorporating well and whisking briskly. Once combined, return heat to medium high and let sauce simmer, about 7 minutes until thickened.
  7. Add in spinach, salt and pepper to taste. Once spinach is wilted, add in pasta and scallops and turn off heat. Top with crushed red pepper flakes if desired. Enjoy!

 

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