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- In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the chopped sun-dried tomatoes and cook for another 2-3 minutes.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce for 2 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, allowing the sauce to thicken.
- Add the spinach to the skillet and cook for another 1-2 minutes until wilted.
- Stir in the grated Parmesan cheese, oregano, basil, red pepper flakes (if using), and salt and pepper to taste. Adjust the sauce consistency by adding a little reserved pasta water if needed.
4. Combine the Pasta and Sauce:
- Add the cooked spaghetti to the skillet with the creamy Tuscan sauce. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a little more pasta water to reach your desired consistency.
5. Serve:
- Divide the creamy Tuscan spaghetti among plates. Top each serving with the seared jumbo scallops.
- Garnish with fresh chopped parsley and extra Parmesan cheese, if desired.
Tips for Success:
- Scallops: Ensure the scallops are well-dried before searing. This will help them caramelize properly and avoid steaming in the pan.
- Cream: For a lighter version, you can substitute half-and-half for heavy cream or use a mixture of milk and cream.
- Vegetables: You can add extra vegetables like zucchini or mushrooms to the sauce for more texture and flavor.
This Creamy Tuscan Spaghetti with Jumbo Scallops is a rich, flavorful dish that combines the best of Italian cuisine with the elegance of seafood. It’s perfect for a date night, dinner party, or any special occasion!
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