This creamy garlic pasta is filled with intense roasted garlic flavor and topped with perfectly seared scallops! If you love this dish, you will also love this Cajun Shrimp Linguine and Brown Butter Pasta.
Thank you so much to Sharee of Savory Spicerack for guest posting this recipe!
This is a luxurious roasted garlic cream sauce bursting with garlic flavor. You will never look back once you try roasted garlic!
Alfredo sauce is a popular creamy silky sauce. I prefer to up the ante on this household by added different layers of flavor. Adding wine, sun dried tomatoes and the star of the show – roasted garlic – brings our typical alfredo sauce to the next level. There is just so much flavor in this creamy roasted garlic sauce! Plus, your kitchen will smell so amazing as the garlic begins to roast in the oven. The addition of tender seared scallops makes this dish great for any special occasion.
Here are a few tips and info to help guide you when making this dish:
What Does Roasted Garlic Taste Like?
Roasted Garlic has a rich deep flavor with a velvety creamy like texture. When garlic is roasted, it is less pungent than fresh garlic with a milder subtle flavor noted.
What Can Roasted Garlic Be Used For?
You can add roasted garlic to any dishes that call for garlic. Roasted garlic is great in any pasta dish, soups, mashed potatoes, etc.
How Long Can You Keep Roasted Garlic in The Fridge?
Roasted garlic can stay fresh in the refrigerator for 3 to 4 days if stored in an airtight container. Roasted Garlic can even stay fresh for a couple of months if placed in the freezer in an airtight container.
Is Fresh Pasta Better?
Fresh pasta is the better choice when creating butter-based sauces. The texture of the pasta pairs well with buttery based sauces, creating a silky texture with each bite. But you can always use dried pasta and still enjoy a delicious pasta dish with this recipe. I have used both and enjoyed the recipe either way, but my preference was definitely fresh pasta.
What Can You Serve this Creamy Garlic Pasta Dish With?
You can you serve this with a crusty French Loaf to soak up this creamy sauce. A fresh garden salad is a great side dish to complete this meal.
Wines That Pair Well with This Dish.
A white wine such as a chardonnay or Pinot Grigio pair well with this creamy white sauce. If you prefer a sweeter wine, a good Riesling would pair well with this pasta also.
What Type of Scallops Should You Purchase?
It’s recommended to purchase dry scallops if you can find them, because they do not have chemical additives. If you can only find wet scallops, you can soak the scallops in a salt water mixture using about four cups of water and a tablespoon of salt for about 30 minutes. This will help remove an awkward taste from the added chemicals. If you have to soak your scallops prior to cooking – Just remember when it’s time to season the scallops before cooking, omit adding salt and only add pepper.
Tips for Making the Perfect Creamy Garlic Pasta with Scallops:
- Cook pasta al dente because the pasta will continue to cook when added to the sauce.
- Double the ingredients for a saucier pasta.
- The pasta will soak up the sauce. So if there are any leftovers, there will be less sauce the next day.
- Freshly Shaved Parmesan Cheese melts better when selecting your Parmesan cheese.
- Use a really good nonstick skillet to sear scallops so the scallops do not stick to the pan causing a big mess.
- You can use chicken stock or broth in place of the dry white wine.
- If you do not have times to roast garlic, you can sauté about eight finely chopped garlic cloves in a drizzle of olive oil in pan, right before adding the butter and cream to the pan.
- Scallops can be substituted for other meats such as shrimp, chicken or even salmon.
- I like to chop my fresh basil right before serving to ensure my basil is fresh and does not turn brown while waiting to complete all of the other cooking steps for this dish.
Happy Cooking! XO
Creamy Garlic Pasta with Seared Scallops
- 1 whole head of fresh garlic
- 5 tbsp unsalted butter
- 2 1/2 cups heavy whipping cream
- 1/4 cup dry white wine
- 1 tsp onion powder
- 1/4 cup sundried tomatoes Drained if using Sundried Tomatoes in Oil
- 1 cup shaved parmesan cheese
- Kosher salt
- Fresh Cracked Black Pepper
- 1 lb Fettuccine Pasta
- olive oil for pasta, garlic and scallops
- 1 lb fresh jumbo scallops Rinsed, Drained and Pat Dried
- 2 tbsp chopped fresh basil for garnish
To Roast Garlic
- Preheat oven at 400 degrees Fahrenheit
- Remove the out layerd garlic skins, leaving only the intact skins on each garlic clove.
- Trim off about ¼ inch of the top of the of the garlic head to expose the garlic cloves.
- Drizzle Olive Oil onto garlic, season with salt and pepper.
- Wrap garlic head in foil, place on pan to prevent any drippings in the oven.
- Place garlic head in oven.
- Cook for about 40 minutes until garlic gets soft. Remove from oven. Let cool.
- Once garlic cools, you can remove garlic by pressing the bottom of the garlic head. Mash the garlic with a fork if needed to make a more pureed consistency. Set aside.
How to Make the Sauce
- While your garlic is roasting. Start making your sauce.
- Add four tablespoons of butter, dry white wine and 2 cups of heavy cream to a large sauce pan and bring to a simmer using medium heat. Reduce heat to low heat. Simmer sauce for about 15 to 20 minutes or until sauce reduces by half.
- During the last five minutes of simmering the sauce, gently stir in the roasted garlic, sun dried tomatoes and onion powder.
- Add parmesan cheese and remaining heavy cream. Gently stir until all ingredients are well incorporated.
- Season with salt and pepper to taste.
How to Cook the Pasta
- While sauce is simmering. Start cooking your pasta.
- Bring water to boil in large pot and salt the water.
- Cook pasta al dente according to pasta package directions.
- Reserve ½ cup of the pasta water for sauce. Drain pasta, add drizzle of olive oil to pasta, toss to coat.
Combining Pasta and Sauce
- Add reserved pasta water to cream sauce. Stir gently to combine.
- Toss pasta in sauce ensuring pasta is coated with sauce. Cover and Turn off heat.
How to Sear Scallops
- Season both sides of scallops with salt and pepper.
- Heat medium size nonstick pan using medium high heat until pan gets hot.
- Add about two teaspoons of olive oil to pan.
- When oil becomes hot add scallops to pan. Make sure not to overcrowd pan. Cook scallops for two minutes, flip scallops, add remaining one tablespoon of butter to pan, cook scallops for another two minutes.
- Place cooked scallops on top of the pasta/sauce mixture.
- Garnish dish with fresh chopped basil. Serve immediately.
2. Fresh Pasta is the best pasta selection for this dish. Fresh pasta tastes better when added to butter base cream sauces. You can find fresh pasta in the refrigerator area of your grocery store.
3. Cook pasta al dente because the pasta will continue to cook when added to the sauce.
4. Double the ingredients for a saucier pasta.
5. The pasta will soak up the sauce. If there are any leftovers, there will be less sauce.
6. Freshly Shaved Parmesan Cheese melts better when selecting your Parmesan cheese.
7. Use a really good nonstick skillet to sear scallops so the scallops do not stick.
8. You can use chicken stock or broth in place of the dry white wine.
9. If you do not have time to roast the garlic, you can sauté about eight finely chopped garlic cloves in a drizzle of olive oil in pan, right before adding the butter and cream to the pan.
10. Scallops can be substituted for other meats such as shrimp, chicken or even salmon.