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Creamy Scallop Spinach Pasta

A quick and delicious pasta dish perfect for busy nights, featuring tender scallops in a creamy sauce with fresh spinach.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz fettuccine pasta Cook according to package instructions.
  • 1 lb scallops, rinsed and patted dry Use fresh scallops for best flavor.
  • 2 cups fresh spinach, washed Can substitute with other greens.
  • 2 tablespoons olive oil For cooking scallops.
  • 3 cloves garlic, minced Adds flavor; do not burn.
  • 1 cup heavy cream Provides the creamy base.
  • ½ cup grated Parmesan cheese Enhances the richness of the sauce.
  • to taste Salt and pepper Adjust to personal preference.
  • to taste Red pepper flakes Optional for a bit of heat.

Method
 

Cooking the Pasta
  1. Start by cooking your fettuccine according to package instructions. When it’s perfectly al dente, drain it and set aside. Save a bit of that pasta water.
Searing the Scallops
  1. In a large skillet over medium heat, warm the olive oil. Add the scallops and sear for about 2-3 minutes per side until golden brown and opaque. Remove them from the skillet and set them aside.
Making the Sauce
  1. In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds. Pour in the heavy cream and stir well. Add the Parmesan cheese, then season with salt, pepper, and optional red pepper flakes.
Combining Ingredients
  1. Add the fresh spinach and let it wilt into the sauce. Return the scallops to the skillet and add the cooked pasta. Mix gently, adding reserved pasta water if the sauce is too thick.
Serving
  1. Plate the creamy scallop spinach pasta and garnish with extra Parmesan if desired. Serve immediately and enjoy!

Notes

Make sure to cook the scallops just enough so they’re tender, not rubbery. Add sun-dried tomatoes or cherry tomatoes for extra flavor. Don’t skip the cheese for a rich sauce.