Creamy Garlic Pasta w/Broccoli and Scallops
Servings: 6 servings
Equipment
Ingredients
- 1 lb box Farfalle pasta bow tie
- 3½ cups Garlic broth ** by Better Than Bouillon
- 1½ tsp salt
- ½ tsp white pepper
- 24 oz large frozen sea scallops do not thaw
- 2 cups fresh or frozen broccoli florets optional
- 2 cups heavy cream
- 1 cup Parmesan try to use the good stuff here
Instructions
- Pour dry pasta into pot.
- Make your garlic broth and pour over pasta. Sprinkle your salt and white pepper over the top of the pasta.
- Place scallops evenly over the top. DO NOT STIR.
- Close lid and cook for 5-6 min, or half the time on the box less 1 minutes. (You are going to have some time stirring and letting it sit later on)
- When pot beeps, do a QR or Controlled Release if necessary. Stir.
- Stir in broccoli florets and let sit for 1-2 min. Your broccoli will still be a bit crisp to the bite. If you like it more done than that, chop it smaller.
- Now add in in Parmesan and heavy cream and stir again.
- Check pasta for doneness. Let stand 1 more minute if necessary. Serve.
Notes
* If you don't have garlic broth, add 3/4 tsp garlic powder to chicken broth or water.
Using large frozen scallops will help them not overcook.