Name: Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz spaghetti; 1 lb jumbo scallops (patted dry); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 garlic cloves, minced; 1/2 cup sun-dried tomatoes, sliced; 1 cup baby spinach; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup chicken broth; 1/4 teaspoon red pepper flakes (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; Chopped fresh basil for garnish

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If you love restaurant-worthy pasta with a luscious sauce and impressive flair, this Creamy Tuscan Spaghetti with Jumbo Scallops will sweep you off your feet! Imagine perfectly seared scallops nestled on a bed of spaghetti tossed in a silky sun-dried tomato cream sauce, brightened by baby spinach and finished with fresh basil. Whether you’re planning a cozy date night or dazzling your friends at a dinner party, this dish is as crave-worthy as it is beautiful—while coming together in just 30 minutes!

Creamy Tuscan Spaghetti with Jumbo Scallops Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Creamy Tuscan Spaghetti with Jumbo Scallops is refreshingly simple, but every component matters. Each one adds a layer of flavor, color, or richness that brings the pasta to life—you’ll appreciate their synergy in every forkful.

Spaghetti: Twirls into the creamy sauce and holds up beautifully under the hearty extras.
Jumbo scallops: The star—meaty and sweet, these need just a good sear to melt in your mouth.
Olive oil: For that Mediterranean touch and to get the scallops gorgeously golden.
Unsalted butter: Adds richness to the sauce and helps flavor bloom in the skillet.
Garlic cloves: Brings that signature warmth and aroma that makes Italian pasta irresistible.
Sun-dried tomatoes: Infuse bursts of tangy-sweet flavor and beautiful color.
Baby spinach: Wilts into the sauce, adding fresh color and mild earthiness.
Heavy cream: Essential for the velvety texture that makes every bite luxurious.
Grated Parmesan cheese: For nutty, salty depth and that crave-able melt-in sauce.
Chicken broth: Lightens the cream and ties all the flavors together.
Red pepper flakes (optional): A little kick for those who love gentle heat.
Salt: Balances and enhances all the natural flavors.
Black pepper: Brings gentle warmth and harmony.
Fresh basil: No better finishing touch than this herb’s aroma and color.

How to Make Creamy Tuscan Spaghetti with Jumbo Scallops

Step 1: Prep Your Pasta

Start by bringing a large pot of salted water to a boil. Cook your spaghetti until it’s perfectly al dente, then drain—reserving about half a cup of the starchy pasta water, just in case you need to loosen up the sauce later. Set the noodles aside while you turn your attention to the show-stopping scallops.

Step 2: Sear the Jumbo Scallops

Pat your jumbo scallops completely dry—they’ll sear beautifully this way. Sprinkle them with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the scallops and let them cook undisturbed for 2 to 3 minutes per side. As they turn golden and opaque, remove them gently and set aside on a plate. The aroma is absolutely intoxicating at this stage!

Step 3: Build the Tuscan Sauce

Reduce the heat to medium and add butter to the same skillet, soaking up all the delicious browned bits from the scallops. Toss in minced garlic, letting it sizzle until just fragrant—about one minute. Stir in sun-dried tomatoes and cook for a minute or two to bloom their flavor, then add the baby spinach. Give it a gentle toss until the spinach just wilts, staying vibrant green.

Step 4: Add Cream, Broth, and Parmesan

Poured with love, the heavy cream and chicken broth now go in, blending with all those flavor-makers. Let the mixture simmer for a few minutes, then stir in the Parmesan cheese. Watch as it melts, transforming the sauce into a silky, cheesy dream. If you crave a whisper of heat, sprinkle in the red pepper flakes right now.

Step 5: Bring It All Together

Return the cooked spaghetti to the skillet and toss, letting the creamy Tuscan sauce coat every strand. If the pasta seems too thick, add a splash or two of your reserved pasta water until it feels perfectly glossy and luxurious. Nestle the seared scallops on top, then sprinkle a handful of fresh basil for that final aromatic lift. You’ve just made Creamy Tuscan Spaghetti with Jumbo Scallops to rival any trattoria!

How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops

Garnishes

Scatter more fresh basil over the finished dish for a pop of green and a hint of licorice-sweetness. A few extra shavings of Parmesan transform it into pure comfort, while a crack of fresh black pepper or a light drizzle of top-quality olive oil takes it over the top.

Side Dishes

Serve Creamy Tuscan Spaghetti with Jumbo Scallops alongside a simple arugula salad dressed with lemon and olive oil for brightness, or a basket of fresh, crusty bread to soak up every bit of sauce. Roasted asparagus or broccolini make for elegant, simple veggie sides—it doesn’t need much else since it’s already the star!

Creative Ways to Present

If you’re feeling playful, twirl the spaghetti into neat nests on each plate, topping generously with jumbo scallops and a basil sprig. For family-style gatherings, serve the pasta in a wide, shallow bowl, letting guests help themselves—maybe even with a fun, interactive Parmesan grating moment at the table.

Make Ahead and Storage

Storing Leftovers

Have extra Creamy Tuscan Spaghetti with Jumbo Scallops? Simply let the pasta cool, then transfer to an airtight container. It keeps fresh in the fridge for up to 2 days, and the flavors only deepen as they mingle.

Freezing

This dish is best enjoyed fresh, but you can freeze leftovers if needed. Place cooled pasta and scallops in a freezer-safe container, and freeze for up to 1 month. Just know that cream-based sauces might separate slightly after thawing, but they still taste lovely when gently reheated.

Reheating

When ready to enjoy again, reheat gently in a skillet over low heat, adding a splash of extra cream, milk, or broth to revive the sauce’s silkiness. Stir often and take care not to overcook the scallops—they should just warm through.

FAQs

Can I substitute shrimp or chicken for the jumbo scallops?

Absolutely! Creamy Tuscan Spaghetti with Jumbo Scallops is delicious with shrimp or even tender pieces of chicken. Just keep an eye on the cooking times so your protein stays juicy and tender.

How do I know when scallops are perfectly cooked?

Look for a golden crust on each side and a center that turns opaque but still feels springy to the touch. Overcooked scallops become tough, so stick close during the searing process for the ideal texture.

Is there a way to make this dish lighter?

If you’re looking to lighten things up, try using half-and-half instead of heavy cream, or swap in a little extra chicken broth for part of the cream. You can also go lighter on the Parmesan, but don’t skip it entirely—it adds wonderful flavor!

What kind of sun-dried tomatoes should I use?

Oil-packed sun-dried tomatoes are perfect here—they bring softness and richness. Just blot off excess oil before slicing. If you only have dry-packed ones, soak them in warm water first to plump them up.

Can I prepare any parts of Creamy Tuscan Spaghetti with Jumbo Scallops in advance?

You can cook the spaghetti, slice your sun-dried tomatoes, and even prep the garlic and spinach ahead of time. For the best result, sear the scallops and finish the sauce just before serving so everything is fresh and vibrant.

Final Thoughts

Once you’ve tasted Creamy Tuscan Spaghetti with Jumbo Scallops, it’s hard not to crave this showstopping meal again and again. The combination of luxurious sauce, plump scallops, and sun-dried tomato magic is pure dinner happiness. I hope you give it a try and let it become a favorite in your kitchen too!

Creamy Tuscan Spaghetti with Jumbo Scallops Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the luxurious flavors of this Creamy Tuscan Spaghetti with Jumbo Scallops dish. Tender jumbo scallops perfectly seared, served atop a bed of al dente spaghetti coated in a rich, creamy sauce with sun-dried tomatoes and spinach.

Ingredients

Scale

Spaghetti:

8 oz spaghetti

Jumbo Scallops:

1 lb jumbo scallops (patted dry)

Sauce:

2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1/2 cup sun-dried tomatoes, sliced
1 cup baby spinach
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chicken broth
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh basil for garnish

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Instructions

Cook spaghetti: Prepare spaghetti until al dente. Reserve pasta water, drain, and set aside.
Sear scallops: Season, then sear scallops until golden. Set aside.
Prepare sauce: Sauté garlic, then add sun-dried tomatoes and spinach. Pour in broth and cream. Simmer, then add Parmesan. Toss spaghetti in the sauce.
Assemble: Top with scallops and basil. Serve hot.