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Sundried Tomato & Spinach Seafood Pasta in Skillet

Creamy Sundried Tomato and Spinach Seafood Pasta

Creamy Sun Dried Tomato & 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 sun dried tomatoes, spinach, shrimp, and scallops! Serve with warm crusty bread, steamed veggies or salad to make it a complete dinner!
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Fish & Seafood, Main Dishes & Entrees, Noodles & Pasta, Quick, Easy & Under 30
Servings 5 servings
Calories 695 kcal

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

Calories: 695kcalCarbohydrates: 17gProtein: 42gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 320mgSodium: 1966mgPotassium: 984mgFiber: 2gSugar: 8gVitamin A: 3790IUVitamin C: 17mgCalcium: 421mgIron: 3mg
Keyword creamy pasta, creamy sundried tomato and spinach seafood pasta, pasta recipes, seafood pasta, seafood pasta recipe
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