Craving something elegant yet effortlessly comforting? Creamy Tuscan Spaghetti with Jumbo Scallops checks every delicious box. Imagine perfectly seared, delicate jumbo scallops nestled onto a bed of silky spaghetti, all bathed in a sun-kissed, Parmesan-laced cream sauce with bursts of juicy cherry tomatoes and bright pops of spinach. This recipe brings a touch of luxury to your dinner table, with rich Tuscan flavors and garden-fresh colors, but it comes together in just 30 minutes. Whether you’re after a weeknight treat or trying to wow friends over dinner, this seafood pasta is a guaranteed showstopper you’ll long to revisit.
Ingredients You’ll Need
You might be amazed at how such a chic dish is built from a handful of everyday ingredients. Each component adds something special to Creamy Tuscan Spaghetti with Jumbo Scallops—from the briny-sweet scallops to the lush sauce and vibrant veggies.
- Spaghetti: Classic pasta shape that’s perfect for soaking up creamy sauces, but you can swap it for fettuccine or linguine if you like!
- Jumbo Sea Scallops: Look for dry-packed scallops for the best golden sear and purest flavor; pat them dry for maximum caramelization.
- Olive Oil: The ideal oil for high-heat searing and adding mild, fruity notes to the sauce base.
- Butter: Lends richness and helps create that signature glossy sauce.
- Garlic (minced): Fragrant and punchy, bringing bold Tuscan aromatics into every bite.
- Cherry Tomatoes (halved): Little pops of sweetness and color that lighten up the creaminess.
- Heavy Cream: Delivers that irresistible silkiness—try half-and-half for a lighter touch.
- Chicken Broth: Adds savory depth and keeps the sauce from getting too thick.
- Parmesan Cheese (grated): Salty, nutty richness melts right in, finishing the sauce perfectly.
- Fresh Spinach: Wilted right into the sauce, it brings both earthiness and color contrast.
- Italian Seasoning: That magical mix of herbs that ties all the flavors together.
- Red Pepper Flakes (optional): A touch of gentle heat for anyone who loves a little kick.
- Salt and Black Pepper: Season boldly—these tiny ingredients make pasta and seafood sing.
- Fresh Basil (chopped, for garnish): Adds top notes of freshness and extra Tuscan flavor right before serving.
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops
Step 1: Cook the Spaghetti
First things first, bring a large pot of salted water to a boil and add your spaghetti. Cook it until it’s just al dente—firm to the bite. Don’t forget to scoop out about 1/2 cup of the pasta water before draining, as this starchy liquid will help you achieve the perfect sauce consistency later. Drain the spaghetti and set it aside while you get on with the rest of the magic.
Step 2: Prep and Sear the Jumbo Scallops
Pat your scallops dry—this is the secret to that gorgeous, golden crust. Sprinkle them with salt and pepper. Heat olive oil in a large skillet over medium-high until shimmering, then add the scallops. Sear each side for 2 to 3 minutes without moving them, just until they’re golden and opaque in the center. Transfer the scallops gently to a plate; you’ll top the pasta with these beauties at the end.
Step 3: Sauté Aromatics and Tomatoes
Lower the heat a bit and melt butter into the same skillet. Toss in the minced garlic, stirring for about 30 seconds until your kitchen smells outrageously good. Add the halved cherry tomatoes and let them cook down for 2 to 3 minutes—they’ll soften, blister, and release their sweet-tart juices into the pan.
Step 4: Make the Creamy Tuscan Sauce
Time for the luscious part! Pour in the heavy cream and chicken broth, scraping up any golden goodness from the skillet. Stir in your Parmesan, Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper. Let it bubble gently for about 3 to 4 minutes until it starts to thicken and turn beautifully velvety.
Step 5: Wilt in the Spinach
Now, add the fresh spinach straight to the sauce. Toss and stir until the greens wilt into dark emerald ribbons. The sauce should be creamy but pourable—add a splash of reserved pasta water if needed to adjust the thickness.
Step 6: Toss Pasta and Plate the Scallops
Tumble the cooked spaghetti into your luscious Tuscan sauce and gently toss with tongs until every strand is beautifully coated. Arrange your golden jumbo scallops on top, along with any juices from their plate. Finish with fresh basil, then bring your Creamy Tuscan Spaghetti with Jumbo Scallops right to the table while it’s piping hot and irresistible.
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops
Garnishes
A dish this elegant is always best with a flurry of finishing touches. Sprinkle with lots of freshly chopped basil and extra Parmesan for even more aroma and depth. A fresh crack of black pepper over the top just before serving not only looks gorgeous but adds a final pop of flavor. If you love a subtle heat, scatter on a pinch of extra red pepper flakes.
Side Dishes
Creamy Tuscan Spaghetti with Jumbo Scallops is rich and satisfying all by itself, but some simple sides can elevate your meal even further. Try a crisp arugula salad tossed with lemon vinaigrette, or pair it with garlicky sautéed broccolini. A basket of crusty Italian bread is perfect for mopping up every last drop of that dreamy sauce.
Creative Ways to Present
For a real wow factor, twirl pasta into neat nests with a carving fork and place the scallops right on top for a restaurant-style look. Serve individually plated for special occasions, or pile it into a big rustic serving bowl for cozy, family-style feasting. A drizzle of best-quality olive oil or a few delicate microgreens can make this Creamy Tuscan Spaghetti with Jumbo Scallops the centerpiece it deserves to be.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 2 days. The scallops are best eaten fresh but will still be tasty the next day—just store them separately from the pasta if you can, to preserve their buttery texture.
Freezing
While creamy sauces like this one don’t always freeze perfectly, you can freeze Creamy Tuscan Spaghetti with Jumbo Scallops if needed. Place the cooled pasta and sauce together in freezer-safe containers, and keep the scallops in a separate container. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat your spaghetti and sauce slowly in a skillet over low heat, loosening with a splash of cream or milk to revive its silkiness. Warm the scallops briefly in a separate pan (just until heated through—they cook quickly!) to prevent them from getting tough or rubbery.
FAQs
Can I use shrimp instead of jumbo scallops?
Absolutely! Shrimp will work beautifully in this dish if scallops aren’t available or you want to switch it up. Just be mindful that shrimp cook even faster than scallops—usually about 1 to 2 minutes per side.
Is there a way to lighten up the sauce?
Yes! For a lighter version of Creamy Tuscan Spaghetti with Jumbo Scallops, swap the heavy cream with half-and-half or even evaporated milk, and use a bit less Parmesan. The sauce will still be rich and satisfying, but slightly less decadent.
What’s the best way to get perfectly seared scallops?
Pat the scallops totally dry and don’t crowd the skillet. Make sure your oil is hot before adding them, and sear without moving for those first couple minutes to form that signature caramelized crust.
Can I make this dish gluten-free?
Definitely! Just substitute your favorite gluten-free spaghetti. Everything else in the recipe should already be naturally gluten-free—just double-check your chicken broth and Parmesan to be safe.
How do I prevent the sauce from getting too thick or clumpy?
Reserve some pasta water when draining your spaghetti and add it as needed to loosen the sauce before serving. The pasta water helps emulsify everything, so you get that luxurious, creamy result every time.
Final Thoughts
If you’re longing for a pasta dish that tastes like a warm Tuscan sunset and makes any evening feel like a celebration, Creamy Tuscan Spaghetti with Jumbo Scallops is sure to deliver. There’s just something magical about twirling creamy pasta, bright tomatoes, and sweet seared scallops together on one fork. Try it once, and it might just become your new signature dish!
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Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing and Stovetop
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
Indulge in a luxurious dining experience with this Creamy Tuscan Spaghetti recipe featuring succulent jumbo scallops in a rich and flavorful sauce. Perfect for a special occasion or a gourmet weeknight dinner.
Ingredients
For the Pasta:
- 12 ounces spaghetti
For the Scallops:
- 1 pound jumbo sea scallops, patted dry
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Sauce:
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil, chopped, for garnish
Instructions
- Cook the Spaghetti: Cook spaghetti in salted boiling water until al dente; reserve 1/2 cup pasta water, then drain and set aside.
- Sear the Scallops: Season scallops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add scallops and sear 2–3 minutes per side until golden brown and just opaque; transfer to a plate.
- Prepare the Sauce: In the same skillet, melt butter, then sauté garlic for 30 seconds until fragrant. Add cherry tomatoes and cook 2–3 minutes until softened. Stir in heavy cream, chicken broth, Parmesan, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.
- Finish the Dish: Add spinach and cook until wilted. Toss in cooked spaghetti, adding reserved pasta water as needed for creaminess. Top with seared scallops and garnish with fresh basil. Serve immediately.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can also swap spaghetti for fettuccine or linguine.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 640 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 105 mg
