Cook pasta according to package instructions.
Reserve some cooked pasta water. Drain the pasta.
Note- if using sun-dried tomatoes in oil (in a jar), make
sure to drain sun-dried tomatoes from oil, before using
them. Reserve 2 tablespoons of this drained oil for sauteing
the scallops as described below-
Heat 2 tablespoons olive oil (reserved from the sun-dried
tomatoes jar - see note above, or use regular olive oil) in
a large skillet on medium-high heat.
Add scallops with minced garlic, cook on 1 side for 1 minute
or until scallops turn golden brown. Then flip and cook on
the other side until golden brown.
Make sure not to crowd the scallops in the skillet,
otherwise moisture will form and scallops won't sear right.
The scallops should be golden brown both sides and not
overcooked.
Remove the scallops to a plate, being careful to leave all
the oil in the skillet.
To the same skillet, add sun-dried tomatoes (drained from oil
and sliced into smaller chunks, if needed) and more minced
garlic.
Saute sun-dried tomatoes in olive oil (remaining from shrimp)
on medium heat, stirring, for 1 minute until the garlic is
fragrant. The skillet should be hot.
Add cashew milk to the hot skillet with sun-dried tomatoes and
bring to boil.
Add shredded cheese to the skillet, and quickly stir in while
boiling. Immediately reduce to simmer.
Continue cooking the sauce on low simmer heat, constantly
stirring, until all the cheese melts and the creamy sauce
forms.
If the sauce is too thick, add a small amount of cashew milk
or reserved cooked pasta water.
Add basil, crushed red pepper flakes, paprika. Stir.
Add cooked pasta to the sauce, and reheat gently on medium heat.
Add the cooked shrimp, stir it in.
If the sauce is too thick, add a small amount of cashew milk or
reserved cooked pasta water.
Let everything simmer on low heat for a couple of minutes for
flavors to combine.
Originally Submitted
7/2/2019
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