Creamy Tuscan Spaghetti with Jumbo Scallops Recipe

If you’re craving a meal that feels like pure luxury on a weeknight, Creamy Tuscan Spaghetti with Jumbo Scallops is your answer. This dish brings together perfectly seared sea scallops, twirly al dente pasta, and a velvet-rich sauce bursting with sun-dried tomatoes and baby spinach. Every bite is a harmonious blend of sweetness from the scallops, savory notes from garlic and Parmesan, and a whisper of heat. Creamy Tuscan Spaghetti with Jumbo Scallops isn’t just a recipe—it’s an experience you’ll want to savor, whether it’s a special dinner for two or the highlight of a cozy family night at home.

this Recipe

Ingredients You’ll Need

The beauty of Creamy Tuscan Spaghetti with Jumbo Scallops lies in how each simple ingredient elevates the others. From the golden sear on the scallops to the creamy, sun-drenched sauce, every element plays a crucial role in taste, color, and texture.

• Spaghetti (8 oz): The classic long pasta is perfect for soaking up all that luscious Tuscan sauce.
• Jumbo scallops (1 lb, patted dry): Drying ensures the scallops get that signature golden crust and don’t steam in the pan.
• Olive oil (2 tablespoons): Gives the scallops a beautiful sear and anchors the flavors of the pan.
• Unsalted butter (2 tablespoons): Adds depth and creaminess to the base of the sauce.
• Garlic (3 cloves, minced): For that quintessential Italian aroma and punchy flavor.
• Sun-dried tomatoes (1/2 cup, sliced): Infuse the sauce with intense, tangy-sweet tomato flavor.
• Baby spinach (1 cup): Brings a pop of color and a fresh green note to balance the richness.
• Heavy cream (1/2 cup): The base of the “creamy” Tuscan sauce—don’t skimp on this!
• Grated Parmesan cheese (1/2 cup): Melts into the sauce for salty, nutty depth.
• Chicken broth (1/2 cup): Lightens the cream and adds savory backbone to the sauce.
• Red pepper flakes (1/4 teaspoon, optional): Just the right hint of heat if you love a gentle kick.
• Salt (1/2 teaspoon): Essential for bringing all the flavors into focus.
• Black pepper (1/4 teaspoon): A must for savory sharpness in both scallops and sauce.
• Chopped fresh basil (for garnish): Adds aromatic freshness and color right at the finish.

How to Make Creamy Tuscan Spaghetti with Jumbo Scallops

Step 1: Cook the Spaghetti

Begin by cooking your spaghetti according to the package directions until perfectly al dente. Don’t forget to reserve about half a cup of the pasta water before draining—it’ll help you get that silky sauce texture later. Set the drained pasta aside while you work your magic with the scallops and sauce.

Step 2: Perfectly Sear the Scallops

Season your patted-dry jumbo scallops generously with salt and black pepper. Heat olive oil in a large skillet over medium-high until shimmering, then carefully lay in the scallops. Sear each side for two to three minutes, resisting the urge to move them—this achieves that golden, slightly crisp crust. Once they’re opaque and glossy inside, transfer them to a plate so they don’t overcook.

Step 3: Build the Aromatic Base

Turn the heat to medium and add the butter to the same skillet. When it melts, toss in your minced garlic. Sauté for just about a minute—just until fragrant—because you want flavor, not burnt bits. Stir in the sun-dried tomatoes and let them mingle with the garlic for another minute or two, releasing even more flavor into the butter.

Step 4: Wilt the Spinach and Make the Sauce

Toss in the baby spinach and let it wilt, stirring gently. This only takes a minute or so. Pour in the chicken broth and heavy cream, then stir everything together until well combined. Let the sauce simmer for two to three minutes so the flavors meld and it thickens ever so slightly. Stir in the Parmesan until melted, creating a rich, glossy sauce that clings to everything it touches.

Step 5: Marry the Pasta and Sauce

Add your cooked spaghetti to the skillet, gently tossing to coat the strands in creamy Tuscan goodness. If the sauce is too thick, splash in a bit of that reserved pasta water. The key is to get a sauce that hugs the noodles without overwhelming them.

Step 6: Add Scallops and Finish

Nestle the seared scallops right on top of the pasta, making sure they get a little coating of the sauce too. Garnish everything generously with chopped fresh basil. Serve the Creamy Tuscan Spaghetti with Jumbo Scallops immediately, while everything is at its absolute peak of flavor and texture.

How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops

Garnishes

For a show-stopping finish, shower your Creamy Tuscan Spaghetti with Jumbo Scallops in a flurry of chopped fresh basil or a touch more grated Parmesan. If you love a little sparkle, a drizzle of peppery olive oil or a twist of fresh cracked black pepper turns up the rustic charm and brings out the colors of the sun-dried tomatoes and spinach.

Side Dishes

This dish is rich and satisfying, so you can keep the sides simple. A crisp arugula salad with lemon vinaigrette or a loaf of warm, crusty bread is truly all you need. The salad brightens each bite and the bread is just begging to be dunked in that leftover Tuscan sauce—don’t let a drop go to waste!

Creative Ways to Present

You can impress dinner guests by twirling the spaghetti into elegant nests and placing the scallops right on top of each portion. For family style, pile the Creamy Tuscan Spaghetti with Jumbo Scallops onto a large platter and sprinkle the basil and Parmesan over everything just before serving—it’s as inviting as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of Creamy Tuscan Spaghetti with Jumbo Scallops, let everything cool to room temperature before transferring to an airtight container. Store in the refrigerator and enjoy within two days to keep the scallops at their freshest and the pasta from getting too soft.

Freezing

While you technically can freeze this dish, the creamy sauce and delicate scallops won’t have exactly the same texture once thawed. If freezing is a must, freeze the sauce and cooked scallops separately from the pasta, then reheat gently and combine with freshly cooked spaghetti whenever you’re ready to serve.

Reheating

To reheat, add a splash of chicken broth or cream to loosen up the sauce before warming gently on the stove over low heat. Add the scallops during the last minute of reheating so they don’t become rubbery. A quick toss will bring everything right back to its original lusciousness.

FAQs

Can I substitute shrimp or chicken for the scallops?

Absolutely! Shrimp or thinly sliced chicken breast work beautifully in place of scallops, so feel free to use what you have and keep the fabulous creamy Tuscan flavor going strong.

How do I get a perfect sear on my scallops?

The trick is to make sure your jumbo scallops are thoroughly patted dry and your pan is nice and hot before they hit the oil. Don’t move them around—let them sit for two to three minutes per side until golden.

Is there a lighter alternative to heavy cream in this dish?

You can try using half-and-half for a lighter sauce, though it won’t have quite the same velvety texture. For an even lighter version, use more chicken broth and thicken the sauce with a teaspoon of flour if needed.

Can I make Creamy Tuscan Spaghetti with Jumbo Scallops gluten free?

Definitely! Substitute your favorite gluten-free spaghetti and double-check that your chicken broth and sun-dried tomatoes are certified gluten-free for a safe, scrumptious meal.

What’s the secret to a silky sauce that coats the pasta?

Aside from using enough cream and Parmesan, that reserved pasta water is a game changer—the starch helps the sauce cling elegantly to every strand, making Creamy Tuscan Spaghetti with Jumbo Scallops irresistibly creamy.

Final Thoughts

This Creamy Tuscan Spaghetti with Jumbo Scallops is one of those dishes that will make you pause and savor every bite. With its dreamy sauce, plump scallops, and gorgeous colors, it’s Italian comfort food at its finest. Don’t wait for a special occasion—treat yourself and your loved ones to this unforgettable meal. You’ll be so glad you did!

Print