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

Total Time
Prep 15 mins
Cook 20 mins

Yes, silly name! I ate at a little Italian restaurant in the Bellagio Hotel on one of my MANY trips to Vegas. It was love at first bite! I begged and begged the waiter to get me the recipe. He even brought the chef out. The chef wrote down the ingredients on a napkin but would not give me amounts nor preparation instructions. I tweaked and tweaked and this is what I came up with. Funny thing is...I went back to that little restaurant after I came up with this version - ordered theirs again - and mine blew it out of the water! Hope you enjoy as well. It's delicious!

Ingredients Nutrition


  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!


Most Helpful

Wow! I have to say, I change pretty much every single recipe I cook with, just to make it my own. This needs no changes! I am a pasta lover- make it probably 5 nights a week- and this is one, if not THE, best I've ever tasted!!!

mheimbaugh December 01, 2009

This was awesome. I made it w/ extra garlic but followed the recipe other than that. I almost feel like the time it says it takes to make is too long and i'm not a fast cook! This was super tasty and so easy to make.

KHARRISON July 21, 2009

Made this tonight and it is super!! Husband thoroughly enjoyed and I found it a nice change of pace from heavy tomato sauces. Will be making again and putting it my cookbook file. Thanks for is a definite keeper.

889612 January 07, 2009

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