Cheesy Spinach Pasta with Scallops
Indulge in the creamy decadence of Cheesy Spinach Pasta with Scallops, where tender seared scallops meet a luscious cheese sauce infused with garlic, Parmesan, and a hint of lemon. Nestled among al dente fettuccine and wilted baby spinach, this gourmet dish is a perfect balance of rich, savory flavors and velvety textures. The golden-browned scallops add a touch of elegance, making this meal ideal for impressing guests or treating yourself to a restaurant-quality dinner at home. Ready in just 40 minutes, this recipe combines fresh ingredients and simple techniques to create a dish that's both comforting and sophisticated. Don’t forget the optional sprinkle of parsley for a vibrant finishing touch! Perfectly keyworded for creamy pasta recipes, seafood dinner ideas, and scallop pasta dishes, it’s a must-try for food enthusiasts.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 1 pound Scallops
- 4 cups Baby spinach
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Heavy cream
- 1 cup Whole milk
- 1.5 cups Parmesan cheese, freshly grated
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
Pat the scallops dry with a paper towel. Season both sides with a pinch of salt and black pepper.
In a large skillet over medium-high heat, heat 1 tablespoon of butter and the olive oil. Once the skillet is hot, sear the scallops for 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour over the garlic and whisk continuously for 1-2 minutes to create a roux.
Slowly whisk in the heavy cream and milk until well combined. Bring the mixture to a gentle simmer, stirring constantly.
Add the Parmesan and mozzarella cheeses to the skillet, stirring until the cheese has melted and the sauce is smooth and creamy.
Season with salt, black pepper, and red pepper flakes (if using). Add the lemon juice and stir to combine.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Toss the cooked fettuccine in the cheese sauce, adding reserved pasta water as needed to adjust the sauce consistency.
Gently fold in the seared scallops, being careful not to break them apart.
Serve the dish hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
5967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.5 g | 480% | |
| Saturated Fat | 209.2 g | 1046% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1149 mg | 383% | |
| Sodium | 10472 mg | 455% | |
| Total Carbohydrate | 318.5 g | 116% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 27.0 g | ||
| Protein | 284.2 g | 568% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 5197 mg | 400% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2237 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
