Cavatelli with Scallops and Mushrooms

Cavatelli with Scallops and Mushrooms, photographed by Julianne Gentile.

This was something I threw together last night and everyone went wild over it. It took no time at all to make and it was simply decadent.

1T Olive Oil
1 lb Sea Scallops
Garlic and Onion to Taste
1/2 Cup White Wine
3T Butter
8 oz Crimini Mushrooms (baby bella)
1lb Frozen Cavatelli
1 Can Cream of Mushroom Soup
1 Can Half-n-Half
Salt, Pepper, and Italian Seasonings to Taste
Parmigiano Reggiano Cheese

I just bought a pound of colossal wild sea scallops and sauteed them in olive oil with garlic and onion.

Then I heated some frozen cavatelli (you can use any pasta).

While the pasta is cooking, I deglazed the pan with white wine (Use your favorite wine).

Then I added butter and mushrooms to the pan and stirred them around. The pre-sliced baby bellas at the grocery store are so tasty and easy to use.

Next, I stirred in the soup and half-n-half and then ladled the cavatelli into the sauce (the starch from the pasta water thickens the sauce a bit).

Finally, I topped this with shredded parmigiano reggiano cheese and Freshly ground pepper.

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