Sundried Tomato and Spinach Fettuccine with Scallops

• Seafood

  • 9 Scallops, large

• Produce

  • 2 cups Baby spinach
  • 5 Garlic cloves
  • 3/4 Sundried tomatoes
  • 1 can Tomatoes

• Canned Goods

  • 3 tbsp Tomato paste

• Pasta & Grains

  • 1 box Fettuccine

• Baking & Spices

  • 1/2 tbsp Granulated sugar
  • 1 Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 container Chobani yogurt, plain non-fat
  • 1/4 cup Sour cream, light

• Beer, Wine & Liquor

  • 1/2 cup Vodka

Found on kitchenswagger.com

Ingredients

• 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

Directions

• In a large pot, bring water to a boil and add fettuccine, cook according to directions on box.
• While pasta is cooking, combine yogurt and sour cream in small bowl and set aside.
• In a large skillet, heat olive oil over medium high heat. Add minced garlic and sundried tomatoes. Sauté for about two minutes, until fragrant.
• 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.
• Next turn heat to medium low and gently incorporate diced tomatoes, vodka, tomato paste, and sugar.
• 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.
• 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!