Description
Indulge in the rich and luxurious flavors of Creamy Tuscan Spaghetti with Jumbo Scallops. This dish combines perfectly seared scallops with a velvety cream sauce, sun-dried tomatoes, and fresh spinach for a truly decadent meal.
Ingredients
Spaghetti:
12 ounces spaghetti
Jumbo Sea Scallops:
1 pound, patted dry
Others:
2 tablespoons olive oil, 2 tablespoons butter, 3 cloves garlic (minced), 1 small shallot (minced), 1/2 cup sun-dried tomatoes (drained and chopped), 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes, 2 cups fresh baby spinach, 1/4 cup chopped fresh basil, extra Parmesan and basil for garnish
Instructions
- Cook Spaghetti: Boil spaghetti until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sear Scallops: Season scallops and sear in olive oil until golden brown. Set aside.
- Prepare Sauce: In the skillet, sauté garlic, shallot, and sun-dried tomatoes. Add cream, Parmesan, and seasonings. Stir in spinach until wilted.
- Combine and Serve: Toss spaghetti in the sauce, adding reserved water. Return scallops to the pan, garnish, and serve.
Notes
- Enhance the flavor with a splash of white wine.
- Scallops can be swapped with shrimp or chicken.
- Use freshly grated Parmesan for the best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg
