Description
A rich and creamy pasta dish combining tender scallops with garlic butter and spinach Alfredo sauce, served over tagliatelle.
Ingredients
Scale
- 8 oz tagliatelle pasta
- 12 large scallops
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Cook tagliatelle according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium-high heat. Sear scallops for 2 minutes per side. Remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Add spinach and cook until wilted.
- Pour in heavy cream, bring to a simmer, then stir in Parmesan until melted.
- Toss cooked pasta in the sauce, then top with scallops.
- Serve immediately.
Notes
- Pat scallops dry before searing for a better crust.
- Use fresh garlic for best flavor.
- Adjust creaminess by adding more or less Parmesan.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
Keywords: garlic butter scallops, spinach Alfredo pasta, tagliatelle recipe