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
Scale
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
