Creamy Tuscan Spaghetti with Jumbo Scallops Recipe

If you’re yearning for an impressive yet approachable seafood pasta, let me introduce you to my absolute favorite: Creamy Tuscan Spaghetti with Jumbo Scallops. Picture glossy noodles, wrapped in a luscious sun-dried tomato and Parmesan-kissed sauce, and topped with perfectly seared, velvety scallops. Every bite offers a burst of flavor, texture, and a sense of occasion—yet it’s surprisingly simple to pull together on a weeknight or for entertaining. This dish is a guaranteed showstopper for anyone who adores Italian-inspired cuisine Main Course.

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Ingredients You’ll Need

One of the best parts about Creamy Tuscan Spaghetti with Jumbo Scallops is how each ingredient shines. From the delicate sweetness of scallops to the vibrant color of cherry tomatoes and the mellow richness of cream, everything plays its part to complete this unforgettable pasta.

• Spaghetti (12 oz): Classic spaghetti offers the perfect texture and surface area for clinging to that dreamy sauce.
• Olive oil (1 tablespoon): Adds depth and a hint of fruitiness to both the scallops and sauce base.
• Butter (1 tablespoon): Helps create a golden crust on the scallops while adding flavor to the pan sauce.
• Jumbo sea scallops (1 pound, patted dry): The stars of the show, their sweet, briny flavor and plumpness make every forkful special.
• Salt and pepper to taste: Key for seasoning both the scallops and the creamy sauce layers.
• Garlic (3 cloves, minced): Brings irresistible aroma and flavor to the entire dish.
• Cherry tomatoes (1 cup, halved): These provide color and a hint of tartness, brightening up each bite.
• Baby spinach (2 cups): Adds a pop of green and gentle earthiness, wilting beautifully in the sauce.
• Sun-dried tomatoes (½ cup, chopped): Intensifies the tomato flavor for a gourmet, slightly tangy twist.
• Heavy cream (1 cup): The backbone of that creamy, silky sauce—don’t skimp here.
• Parmesan cheese (½ cup, grated): For salty, umami richness that thickens and flavors the sauce.
• Italian seasoning (½ teaspoon): A quick way to bring herby notes and Mediterranean warmth.
• Crushed red pepper flakes (¼ teaspoon, optional): Perfect if you like a touch of subtle heat.
• Chopped fresh basil or parsley for garnish: A final flourish that adds freshness, color, and visual appeal.

How to Make Creamy Tuscan Spaghetti with Jumbo Scallops

Step 1: Cook the Spaghetti

Bring a large pot of well-salted water to a boil and cook the spaghetti according to package instructions until just al dente. Make sure to reserve about ½ cup of the starchy pasta water before draining—this little step makes adjusting the sauce’s consistency a breeze. Set both noodles and water aside while you move on to the next star players.

Step 2: Sear the Jumbo Scallops

While your pasta cooks, heat olive oil and butter in a large skillet over medium-high. Be sure those precious scallops are patted dry (this little trick helps you achieve that crave-worthy golden crust). Season them with salt and pepper, then lay them gently in the hot pan. Sear for 2–3 minutes on each side until beautifully caramelized and just cooked through. Transfer the scallops to a plate and set aside—you’ll return them as the crowning glory at the end.

Step 3: Build the Tuscan Base

Turn the heat down to medium and add minced garlic straight into the scallop-infused skillet. Sauté for about 30 seconds, just until fragrant. Next, throw in the cherry tomatoes and let them cook until they soften and burst, about 2–3 minutes. This builds layers of flavor and a savory-sweet backdrop for the creamy sauce.

Step 4: Create the Creamy Sauce

Stir in the chopped sun-dried tomatoes, baby spinach, and Italian seasoning, letting the spinach wilt luxuriously. Pour in the heavy cream and bring the mixture to a gentle simmer. Fold in the Parmesan and crushed red pepper flakes (if using), whisking until the sauce turns glossy and slightly thickened. You’ll want to swoon at the aroma alone!

Step 5: Bring It All Together

Add your cooked spaghetti directly into the creamy Tuscan sauce, tossing to ensure every noodle gets coated in those savory, dreamy flavors. If things are looking too thick, add a splash of the reserved pasta water until the texture is just right. Finally, nestle those golden scallops back on top.

Step 6: Finish and Serve

Top everything with a generous sprinkle of chopped fresh basil or parsley for essential brightness and color. Serve Creamy Tuscan Spaghetti with Jumbo Scallops immediately while the sauce is at its silkiest and the scallops are warm and juicy.

How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops

Garnishes

Garnishing is the secret finale that brings your Creamy Tuscan Spaghetti with Jumbo Scallops from great to unforgettable. Scatter around some fresh basil or parsley for a pop of green and just a bit of grassy herbiness. A sprinkle of extra Parmesan or even a dusting of lemon zest can add punch and contrast to every bite.

Side Dishes

Since this dish is rich and full of flavor, I love serving it alongside a crisp green salad—think arugula tossed in olive oil and lemon juice—for balance. Warm, crusty bread is also a must for mopping up every bit of creamy sauce. If you’re entertaining, a chilled glass of Pinot Grigio can be the perfect partner.

Creative Ways to Present

To elevate Creamy Tuscan Spaghetti with Jumbo Scallops for guests, plate the pasta in swirled nests using tongs, and fan the scallops on top for restaurant-style elegance. Individual bowls also work beautifully, each topped with a little extra sauce and a generous herb garnish. For a cozy night in, simply serve everything family style so everyone can help themselves to seconds.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Creamy Tuscan Spaghetti with Jumbo Scallops to an airtight container and refrigerate for up to two days. While pasta and scallops are always best fresh, this dish can definitely hold its own for a next-day lunch treat.

Freezing

Although you can freeze the creamy sauce and pasta separately, scallops tend to become a bit rubbery after freezer storage. If you do freeze, let the pasta cool completely, portion it out, and skip freezing any leftover scallops for optimal texture when reheating.

Reheating

For best results, reheat Creamy Tuscan Spaghetti with Jumbo Scallops gently on the stovetop over low heat with a splash of milk or cream to help loosen the sauce. Add the scallops at the last minute, just until warmed through, to avoid overcooking them.

FAQs

Can I substitute the scallops with another seafood?

Absolutely! While jumbo scallops are the highlight in Creamy Tuscan Spaghetti with Jumbo Scallops, you can try using shrimp or even chunks of lobster for a similar luxurious effect. Just be sure not to overcook whichever seafood you choose.

Can I use dried herbs instead of fresh ones for the garnish?

You can, but I highly recommend sticking with fresh herbs like basil or parsley if you can—it makes a vibrant difference, especially as a finishing touch against the creamy, savory pasta.

Is there a lighter way to make this dish?

For a lighter version, swap the heavy cream for half-and-half or even whole milk, though the sauce will be less rich. You can also use whole wheat spaghetti for added fiber and substitute baby kale or arugula in place of spinach for a different green.

What’s the secret to perfectly seared scallops?

Blotting the scallops dry is crucial, as is using a hot skillet with a mix of butter and oil. Don’t overcrowd the pan—give them space, and resist the urge to move them around too soon so they get that gorgeous golden crust.

Can I prepare Creamy Tuscan Spaghetti with Jumbo Scallops ahead of time?

You can make the sauce and cook the pasta a few hours ahead, but for best results, sear the scallops right before serving so they stay tender and juicy. Reheat the sauce gently and toss with pasta before topping with freshly seared scallops.

Final Thoughts

I hope you’re as excited as I am to bring a taste of Tuscan sunshine into your kitchen with this Creamy Tuscan Spaghetti with Jumbo Scallops. Whether for family, friends, or a special solo meal, every forkful is indulgent, comforting, and truly memorable. Give it a try—you just might find your new favorite seafood pasta.

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