Scallops and Bacon with Alfredo Pasta and Peas

Happy Sunday! Here is what was for dinner tonight!


Scallops and Bacon with Alfredo Pasta and Peas


1 pound Scallops- dry well and season both sides with salt and pepper
1/2 pound bacon
1/2 onion, chopped
2 cloves garlic, minced
1 cup frozen peas
1 container of your favorite Alfredo Sauce
one container of pasta- I used fresh Angel Hair (from the fridge section)
2 tablespoons butter
1/2 cup grated Parmesan Cheese


Boil water and cook pasta.

Cook your bacon off in a cast iron skillet. Drain on paper towels and tent with aluminum foil. Chop when it has cooled off a bit.

Turn down heat add your onions and garlic for about 5 minutes. Move your onions and garlic toward the edges and add in your scallops. Cook on medium high heat for 2 minutes per side. Do not overcook!!!

Take out the scallops and add in your frozen peas, butter, sauce, and cheese. Mix well. Add in your pasta. If too thick, add in a bit of pasta water. Top with bacon and scallops!

I wasn’t sure how the girls would like the scallops, but they gobbled them up!

Leftover Loving- Veggie Alfredo Pasta

Good afternoon! I hope everyone had a great day. Last night I was trying to think of something to make for lunch with the leftovers in my fridge. I spied some leftover Alfredo noodles and a bunch of veggies.

So I prepped the veggies and sauteed them in a couple tablespoons of olive oil with plenty of salt and pepper.
I started cooking 1 onion-chopped, 2 carrots- sliced, 3 stalks of celery-sliced, and 1/2 container of sliced mushrooms, about 15 minutes. Then I added some cooked shelled edamame and 2 handfuls of spinach to warm the peas and wilt the spinach, about 5 minutes. Last, I added in the pasta (already cooked with the Alfredo Sauce- or use jarred if you have it).

Homemade Alfredo Sauce

1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Pasta cooking water, as needed

In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted. Toss to combine, thinning with pasta water if needed.

If it needs more sauce, you can add more heavy cream, butter and Parm. Or even a little olive oil will do.


Shrimp Alfredo

Ring, Ring… I answered.
It was my mom.
“Hey, how are the girls? How was their day?” How is E?”
“Good. Good. Good. Where are you?” I could hear lots of noise in the background.”
“At church. We just had dinner. It was a shrimp boil. There are 4 pounds of shrimp leftover. Can I bring them tomorrow night for dinner? Can you do something with them?”
“YES!!! I’ll think of something! Bring them!”

I asked the girls what sounded good with shrimp, and they all said cheesy Alfredo pasta. Cool. 001002

My husband wanted to make pasta…always a good thing. I sautéed most of the shrimp in butter. Cook on both sides until pink…just a few minutes. When it turns pink and curls up, it is done. I also boiled the rest with a bay leaf and lemon juice. Those were for cocktail sauce.

No…no homemade Alfredo sauce. Tonight I chose the next best thing…Mario Batali jarred Alfredo sauce.