Creamy Sundried Tomato and Spinach Seafood Pasta, this easy one pot seafood pasta dish is perfect for weeknight family dinners. Al dente pasta is generously tossed in a delicious creamy garlic parmesan sauce loaded with sundried tomatoes, spinach, shrimp, and scallops! Serve with warm crusty bread, steamed veggies or salad to make it a complete dinner!
How to Make Creamy Sun Dried Tomato & Spinach Seafood Pasta
1. Cook Pasta – bring a large pot of salted water to a boil. Cook linguine or spaghetti pasta to al dente according to package instructions, then drain and set aside.
2. Season Seafood – thoroughly pat dry the shrimp and scallops with a paper towel then generously season with italian seasoning, garlic powder, paprika, salt, black pepper and 1 tbsp olive oil.
3. Cook & Set Aside Seafood – heat a large skillet over medium-high heat. Add 1 tbsp of olive oil and cook shrimp until cooked through and pink, remove from skillet and transfer to a bowl; set aside. Then, sear the scallops for 2-3 minutes on each side until golden brown, remove from skillet, transfer to a bowl; set aside.
TSS Tip – Make sure your seafood is well seasoned as this is what flavours the entire dish!
4. Saute Onions & Sun Dried Tomatoes – add an additional drizzle of olive oil and butter to the skillet and saute garlic until softened and fragrant, then add sun dried tomatoes.
5. Make the Creamy Pasta Sauce – Deglaze the skillet with dry white wine or chicken stock and scrape up any brown bits. Reduce the wine for 1 minute. Add lemon juice, cooking or heavy cream and bring to a slight simmer, then add parmesan cheese, mixing until well combined. Add spinach and stir to combine until wilted.
6. Add Pasta & Return Shrimp – transfer the cooked pasta to the skillet and heat for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the shrimp and scallops back into the skillet.
7. Garnish & Serve – Garnish with fresh parsley, parmesan cheese and lemon wedges to serve.
What Type of White Wine to Use
Use a good quality dry white wine. For this recipe I used a Pinot Grigio, however Sauvignon Blanc or Chardonnay will work as well. You can sub chicken broth or other broths in this recipe, however the white wine adds a unique flavour to the sauce.
Creamy Sun Dried Tomato & Spinach Seafood Pasta Recipe Tips
- Make sure you use a skillet or pot large enough to fit all your ingredients.
- You can use shrimp with tails on or off, as well as sub for your preferred type of seafood
- Taste test your sauce, and adjust accordingly – adding more salt or pepper, parmesan cheese, lemon juice as desired.
- Gradually transfer the cooked al dente pasta to the skillet and toss, rather than adding all at once.
How to Store Creamy Sun Dried Tomato & Spinach Seafood Pasta
Allow the pasta to cool completely before storing. When cooled, transfer to an airtight container and store in the refrigerator for up to 3 days.
How to Reheat Creamy Sun Dried Tomato & Spinach Seafood Pasta on Stovetop
In a wide enough skillet or saucepan, reheat leftover pasta over low to medium heat until completely warmed through (around 6-8 minutes). You can add about 1-2 tbsp of chicken stock or water to loosen up the sauce if too thick while reheating.
How to Reheat Creamy Sun Dried Tomato & Spinach Seafood Pasta in Microwave
If you opt to reheat in a microwave, do so by transferring pasta to a microwave safe container then covering and heating in 30-second intervals, tossing in-between until heated through.
What to Serve with Creamy Sun Dried Tomato & Spinach Seafood Pasta
This is a one pot dish, meaning this is all you need! You have your carbs, proteins, and veggies all in one skillet. However, try serving this dish with these side options to make it even more filling:
- Warm Crusty Bread
- Garlic Bread
- Garden Salad
- Steamed Veggies
Grab the Creamy Sun Dried Tomato & Spinach Seafood Pasta Grocery List (Screenshot The Recipe Ingredients Below)!
Linguine or Spaghetti Pasta
Raw Jumbo Shrimp
Raw Scallops
Italian Seasoning Blend
Garlic Powder
Paprika
Salt & Black Pepper
Olive Oil
Unsalted Butter
Cloves Garlic
Sun Dried Tomato Strips in oil
Dry White Wine or Chicken Broth
Lemon
Cooking or Heavy Cream
Parmesan Cheese
Baby Spinach Leaves
Fresh Parsley
Try These Delicious & Easy One Pot Dinners
One Pot Creamy Cajun Shrimp Pasta with Sausage & Easy One Pot Cajun Shrimp & Rice
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Creamy Sundried Tomato and Spinach Seafood Pasta
Ingredients
- 1 pkg Linguine or spaghetti pasta
- 1.5 lb Jumbo Shrimp raw, peeled and deveined
- 1 lb Scallops raw
- 3 tbsp Italian Seasoning Blend
- 2 tsp Garlic Powder
- 2 tsp Paprika
- 1 tsp Salt more or less to taste
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 1 tsp Olive Oil
- 4 Cloves Garlic minced
- 1/2 cup Sun Dried Tomatoes in oil, chopped and drained
- 1/3 cup Dry White Wine or chicken broth
- 1/4 Lemon freshly squeezed
- 2 cups Heavy Cream
- 1 cup Parmesan Cheese shredded + more to serve
- 3 cups Baby Spinach Leaves
- 1 tbsp Fresh Parsley finely chopped
Instructions
- Bring a large pot of salted water to a boil. Cook linguine or spaghetti pasta to al dente according to package instructions, then drain and set aside.
- Thoroughly pat dry the shrimp and scallops with a paper towel then generously season with italian seasoning, garlic powder, paprika, salt, black pepper and 1 tbsp olive oil.
- Heat a large skillet over medium-high heat. Add 1 tbsp of olive oil and cook shrimp until cooked through and pink, remove from skillet and transfer to a bowl; set aside. Then, sear the scallops for 2-3 minutes on each side until golden brown, remove from skillet, transfer to a bowl; set aside.
- Add an additional drizzle of olive oil and butter to the skillet and saute garlic until softened and fragrant, then add sun dried tomatoes. Deglaze the skillet with dry white wine or chicken stock and scrape up any brown bits. Reduce the wine for 1 minute. Add lemon juice, cooking or heavy cream and bring to a slight simmer, then add parmesan cheese, mixing until well combined. Add spinach and stir to combine until wilted.
- Transfer the cooked pasta to the skillet and heat for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the shrimp and scallops back into the skillet. Garnish with fresh parsley, parmesan cheese and lemon wedges to serve.
Nutrition
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.
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