Susan's Vegas Pasta! (vegas Baby, Vegas!)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/4 cup half-and-half
• 1/4 cup heavy whipping cream (i use all half and half to save on fat)
• 2 (6 ounce) cans tomato sauce
• 1/2 cup dry red wine
• 8 garlic cloves, minced, divided
• 2 small shallots, minced
• 1/2 teaspoon crushed red pepper flakes (i use more)
• 3/4 lb scallops (small scallops)
• 1/4 cup extra virgin olive oil
• salt
• pepper
• 1 lb spaghetti

Recipe

• 1 cook pasta according to directions and drain.
• 2 sauce - in a small saucepan, add 1/8 cup extra virgin olive oil and saute 5 cloves garlic, shallots and crushed red pepper until lightly golden and fragrant.
• 3 add in tomato sauce and wine. simmer until flavors blend.
• 4 add in half and half and heavy whipping cream and heat through.
• 5 seafood - meanwhile, in a small saute' pan, add 1/8 cup extra virgin olive oil over medium high heat and add in the garlic until golden and fragrant.
• 6 add the scallops and saute' until done (about 5 minutes).
• 7 season with salt and pepper.
• 8 mix seafood and sauce together and toss with pasta.
• 9 serve hot with fresh parmesan cheese!