Creamy Tomato Penne with Scallops and Spinach: A Decadent Weeknight Delight

Looking for a dish that strikes the perfect balance between elegance and comfort? This Creamy Tomato Penne with Scallops and Spinach fits the bill. It’s a delightful marriage of rich flavors, vibrant colors, and satisfying textures, all in one skillet. Whether you’re planning a romantic dinner for two or simply treating yourself to something special, this recipe elevates a weeknight meal into an indulgent experience.

The Star Ingredients: Scallops and Spinach

At the heart of this dish are tender, golden-seared sea scallops. Their naturally sweet, briny flavor pairs beautifully with the rich, creamy tomato sauce. Fresh spinach adds not only a burst of color but also a layer of earthy brightness that balances the richness of the dish. Together, these ingredients create a harmony of taste that feels indulgent without being overly heavy.

For those new to cooking scallops, don’t be intimidated. The key is to pat them dry thoroughly and sear them in a hot skillet with a touch of olive oil. This ensures a golden crust while keeping the interior tender and juicy.

Building the Sauce: A Creamy Tomato Dream

The tomato sauce begins with a base of aromatic garlic and shallots, sautéed in butter to bring out their sweetness. A splash of dry white wine adds depth, while crushed tomatoes and tomato paste provide the bold, tangy tomato flavor. The addition of heavy cream and Parmesan cheese transforms the sauce into a velvety masterpiece, enhanced with dried herbs like basil and oregano for a hint of Mediterranean warmth.

If you like a bit of heat, red pepper flakes are a fantastic addition. For those who prefer a lighter option, you can substitute half-and-half or a non-dairy alternative for the cream—though the full-fat version is truly worth the splurge.

Customizing Your Dish

This recipe is wonderfully versatile. Not a fan of scallops? Swap them for shrimp, chicken, or even crispy tofu. Want more veggies? Toss in some sautéed mushrooms or roasted red peppers. The base sauce and pasta combination are a blank canvas for your culinary creativity.

For an added touch, serve this dish with crusty bread to scoop up the extra sauce and a simple side salad to round out the meal. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the dish’s creamy and acidic notes.

Why You’ll Love This Recipe

This Creamy Tomato Penne with Scallops and Spinach is more than just a meal—it’s an experience. With minimal prep and a short cooking time, it’s easy enough for a busy weeknight yet impressive enough for entertaining. Each bite is a celebration of flavors that feels both luxurious and comforting. Once you try it, you’ll find yourself returning to this recipe time and time again.

So, next time you’re craving something special, skip the restaurant and bring the fine dining experience to your own table. Trust us—your taste buds will thank you.

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Tomato Penne with Scallops and Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Kilted Chef
  • Yield: Serves 4
Print Recipe

Ingredients

Units Scale

8 large sea scallops, cleaned and patted dry

4 ounces penne pasta

2 tablespoons olive oil

1 tablespoon butter

2 cloves garlic, minced

1/2 cup shallots, finely chopped

1/2 cup dry white wine

1 can (14.5 ounces) crushed tomatoes

1/4 cup tomato paste

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

2 cups fresh spinach, chopped

1 tablespoon fresh basil, chopped (for garnish)

Salt and pepper to taste

Instructions

Cook the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Cook the penne according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Prepare the Scallops:

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the scallops with salt and pepper.
  3. Once the oil is hot, add the scallops to the skillet and sear for about 2-3 minutes per side, until golden brown and opaque in the center. Remove the scallops from the skillet and set aside.

Make the Tomato Sauce:

  1. In the same skillet, add the butter and melt it over medium heat.
  2. Add the minced garlic and chopped shallots, cooking until they are soft and fragrant, about 2 minutes.
  3. Pour in the white wine and let it simmer for about 2 minutes, allowing it to reduce slightly.
  4. Stir in the crushed tomatoes and tomato paste. Simmer for about 5 minutes, allowing the sauce to thicken slightly.
  5. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, dried basil, dried oregano, and red pepper flakes (if using). Simmer for another 3 minutes until the sauce is creamy and well combined.
  6. Stir in the chopped spinach and cook for 2-3 minutes, until wilted and incorporated into the sauce.
  7. Combine Pasta and Sauce:

 

  1. Add the cooked penne to the skillet with the tomato sauce, tossing to coat the pasta evenly.
  2. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Finish and Serve:

  1. Return the scallops to the skillet and gently fold them into the pasta and sauce, warming them through.
  2. Season with additional salt and pepper if needed.
  3. Divide the pasta and scallops between two plates.

Garnish:

  1. Garnish with chopped fresh basil before serving.

 

Notes

Tips:

  • For extra flavor, consider adding a splash of lemon juice or a pinch of sugar to balance the acidity of the tomatoes.
  • To enhance the richness, use a combination of heavy cream and a bit of cream cheese.
  • If you like a bit of crunch, sprinkle some toasted pine nuts on top before serving.
  • Category: entree, pasta, seafood, recipes

Did you make this recipe?

Share a photo and tag us @kiltedchefalain — we can't wait to see what you've made!