Description
Tuscan spaghetti brings Italian countryside charm to your dinner table with rich, silky sauce and aromatic herbs. Parmesan, sun-dried tomatoes, and fresh basil create a comforting Mediterranean experience you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) jumbo scallops
- 1 pound (454 grams) spaghetti
- 7 ounces (198 grams) baby spinach
- 7 ounces (198 grams) sun dried tomatoes
Cooking Fats and Aromatics:
- 4 tablespoons (60 milliliters) butter
- 2 tablespoons (30 milliliters) olive oil
- ½ cup (75 grams) diced onion
- 3 cloves garlic, chopped
Liquids and Seasonings:
- ¾ cup (180 milliliters) white wine
- 1 ½ cups (360 milliliters) chicken broth
- ¾ cup (180 milliliters) heavy cream
- Kosher salt
- Fresh black pepper
- 1 tablespoon (15 milliliters) cornstarch
- 1 tablespoon (15 milliliters) water
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil and cook spaghetti according to package instructions until al dente, approximately 8-10 minutes. Drain and reserve of pasta water.
- Pat scallops dry with paper towels and season with salt and black pepper. Heat a large skillet over medium-high heat with olive oil and sear scallops for 2-3 minutes per side until golden brown and caramelized. Transfer scallops to a separate plate.
- In the same skillet, reduce heat to medium and sauté finely chopped onions until translucent, about 2-3 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom. Pour in chicken broth and heavy cream, stirring to combine.
- Whisk cornstarch with of cold water to create a slurry. Slowly add to the sauce while stirring continuously to prevent lumps and help thicken the mixture.
- Simmer the sauce for 3-4 minutes until it reaches a smooth, velvety consistency. Stir in fresh spinach leaves and halved cherry tomatoes, cooking until spinach wilts and tomatoes soften slightly.
- Gently return seared scallops to the skillet, coating them with the creamy sauce. If the sauce seems too thick, add reserved pasta water to adjust consistency.
- Add cooked spaghetti to the skillet and toss thoroughly, ensuring pasta is evenly coated with sauce and ingredients are well distributed.
- Plate the spaghetti, arranging scallops on top, and garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese.
Notes
- Seafood lovers rejoice: this quick-to-prepare dish transforms humble ingredients into a restaurant-quality meal.
- Perfect for weeknight dinners or impressing dinner guests with minimal kitchen stress.
- Cornstarch works magic, creating silky sauce without lumps or complicated thickening techniques.
- Deglazing the pan with wine captures golden flavor bits left from searing scallops, maximizing every taste.
- Fresh spinach and tomatoes add vibrant color, nutritional boost, and bright Mediterranean flair to creamy pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 710 kcal
- Sugar: 3g
- Sodium: 1500mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg