Savor the elegance of my Creamy Tuscan Spaghetti with Jumbo Scallops, a luxurious addition to Spaghetti Dinner Ideas that’s surprisingly easy to make! This dish marries a velvety Tuscan cream sauce with succulent seared scallops and crispy bacon, creating a restaurant-quality meal in under 40 minutes. Perfect for date nights or special gatherings, it’s a flavorful masterpiece that will leave everyone craving more.
Why You’ll Love This Creamy Tuscan Spaghetti with Jumbo Scallops
I love this Creamy Tuscan Spaghetti with Jumbo Scallops because it’s a standout among Spaghetti Dinner Ideas, blending rich, creamy flavors with the delicate sweetness of scallops. The combination of garlicky sauce, crispy bacon, and tender pasta delivers gourmet taste with home-cooked ease. It’s quick to prepare, uses pantry-friendly ingredients, and offers a stunning presentation, making it ideal for both weeknight indulgence and festive occasions.
Ingredients for Creamy Tuscan Spaghetti with Jumbo Scallops
Here’s what you’ll need to make this Creamy Tuscan Spaghetti with Jumbo Scallops (serves 4):
- 8 oz spaghetti
- 1 lb jumbo scallops, rinsed and patted dry
- 6 slices bacon, chopped
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh cilantro leaves, chopped (or parsley), for garnish
- Optional: ½ cup reserved pasta water, for adjusting sauce
Ingredient Tips:
- Spaghetti: Cook to al dente for perfect texture in this Spaghetti Dinner Ideas dish; linguine or fettuccine are great alternatives.
- Scallops: Pat dry to ensure a golden sear; fresh or thawed frozen work well.
- Bacon: Adds smoky depth; use thick-cut for extra flavor.
- Heavy Cream: Creates a rich sauce; half-and-half can lighten it slightly.
- Cilantro: Offers a fresh garnish; parsley or basil work if preferred.
Directions for Creamy Tuscan Spaghetti with Jumbo Scallops
Cook Spaghetti
- I cook 8 oz spaghetti according to package instructions until al dente, about 8-10 minutes. I drain, reserving ½ cup pasta water, and set aside.
Crisp Bacon
- In a large skillet over medium heat, I cook 6 chopped bacon slices until crispy, about 5-7 minutes. I remove the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
Sear Scallops
- I add 1 tbsp olive oil to the skillet with the bacon drippings. I sear 1 lb jumbo scallops for 2-3 minutes per side until golden and cooked through, then set them aside.
Sauté Garlic
- In the same skillet, I add 1 tbsp olive oil and sauté 4 minced garlic cloves for 1-2 minutes until fragrant, infusing the base for this Creamy Tuscan Spaghetti with Jumbo Scallops.
Make Creamy Sauce
- I reduce the heat to medium-low, pour in 1 cup heavy cream, and simmer for 2-3 minutes until slightly thickened.
- I gradually stir in ½ cup grated Parmesan until melted, adding reserved pasta water (1-2 tbsp at a time) if the sauce is too thick.
- I season with ½ tsp salt and ¼ tsp pepper, adjusting to taste.
Combine Spaghetti
- I add the cooked spaghetti to the skillet, tossing to coat evenly with the creamy Tuscan sauce, ensuring every strand is flavorful.
Assemble and Serve
- I divide the Creamy Tuscan Spaghetti with Jumbo Scallops among 4 plates, topping each with seared scallops and crispy bacon. I garnish with 2 tbsp chopped cilantro for a fresh, vibrant finish, serving immediately.
Variations for Creamy Tuscan Spaghetti with Jumbo Scallops
I love tweaking this Creamy Tuscan Spaghetti with Jumbo Scallops for variety. Here are some ideas:
- Protein Swap: Replace scallops with shrimp, chicken, or tofu for a vegetarian twist in these Spaghetti Dinner Ideas.
- Lighter Sauce: Use half-and-half or coconut milk instead of heavy cream for a less rich sauce.
- Veggie Boost: Add sautéed spinach or sun-dried tomatoes for extra color and flavor.
- Spicy Kick: Sprinkle ¼ tsp red pepper flakes into the sauce for a subtle heat.
- Herb Swap: Use basil or parsley instead of cilantro for a classic Italian touch.
Storage and Reheating
I store Creamy Tuscan Spaghetti with Jumbo Scallops in an airtight container in the fridge for up to 2 days, keeping scallops separate to maintain texture. To reheat, I warm the pasta in a skillet over medium heat with a splash of cream or pasta water, stirring gently, and reheat scallops separately in a skillet with a drizzle of olive oil for 1-2 minutes. Freezing is possible for up to 1 month in a freezer-safe container, but the sauce may separate; thaw overnight in the fridge before reheating. I add fresh cilantro before serving to refresh flavors.
FAQs About Creamy Tuscan Spaghetti with Jumbo Scallops
Can I use different pasta for Creamy Tuscan Spaghetti with Jumbo Scallops?
Yes, fettuccine, linguine, or penne work well; adjust cooking time per package instructions for these Spaghetti Dinner Ideas.
What can I substitute for scallops?
Swap scallops with shrimp, diced chicken, or tofu, adjusting cooking times as needed.
Can I make the sauce lighter?
Use half-and-half or whole milk instead of heavy cream, adding more Parmesan to thicken if necessary.
Can I prep this dish ahead for a dinner party?
Cook bacon and spaghetti ahead, storing separately; make the sauce and sear scallops just before serving for best results.
How do I avoid overcooking scallops?
Sear for 2-3 minutes per side until opaque and golden; they should feel slightly firm but not rubbery.
More Dinner Recipe Ideas You’ll Love
- Crispy Chicken Caprese
- Amish Hamburger Steak Bake Recipe
- Turkey Patties: Easy High Protein Meals
- Garlic Cauliflower and Mushrooms
Conclusion
This Creamy Tuscan Spaghetti with Jumbo Scallops is a decadent, yet approachable addition to Spaghetti Dinner Ideas, perfect for elevating any meal. I love how its creamy sauce, crispy bacon, and tender scallops create a Tuscan-inspired dish in just 35 minutes, ideal for both weeknights and special occasions. Try this indulgent recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. Buon Appetito!
Creamy Tuscan Spaghetti with Jumbo Scallops
Ingredients
- 8 oz spaghetti
- 1 lb jumbo scallops rinsed and patted dry
- 6 slices bacon chopped
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Cook spaghetti until al dente, then set aside.
- Cook bacon until crispy, then remove and drain.
- Sear scallops until golden brown, then set aside.
- Sauté garlic in olive oil until fragrant.
- Add heavy cream, simmer, then add Parmesan cheese until smooth.
- Season with salt and pepper.
- Toss cooked spaghetti in the sauce.
- Serve spaghetti topped with scallops and bacon, garnished with cilantro.
Notes
- For a lighter option, you can substitute heavy cream with half-and-half or whole milk.
- Adjust seasoning and thickness of the sauce accordingly.
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