Creamy Tomato Penne with Scallops and Spinach: A Decadent Weeknight Delight
Creamy Tomato Penne with Scallops and Spinach
- Yield: Serves 4
Ingredients
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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:
- Bring a large pot of salted water to a boil.
- 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:
- Heat the olive oil in a large skillet over medium-high heat.
- Season the scallops with salt and pepper.
- 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:
- In the same skillet, add the butter and melt it over medium heat.
- Add the minced garlic and chopped shallots, cooking until they are soft and fragrant, about 2 minutes.
- Pour in the white wine and let it simmer for about 2 minutes, allowing it to reduce slightly.
- Stir in the crushed tomatoes and tomato paste. Simmer for about 5 minutes, allowing the sauce to thicken slightly.
- 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.
- Stir in the chopped spinach and cook for 2-3 minutes, until wilted and incorporated into the sauce.
- Combine Pasta and Sauce:
- Add the cooked penne to the skillet with the tomato sauce, tossing to coat the pasta evenly.
- If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Finish and Serve:
- Return the scallops to the skillet and gently fold them into the pasta and sauce, warming them through.
- Season with additional salt and pepper if needed.
- Divide the pasta and scallops between two plates.
Garnish:
- 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
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