Garlic-Infused Scallop and Spinach Fettuccine with Mushroom Sauce

Recipe Collection: Dinner

Garlic-Infused Scallop and Spinach Fettuccine with Mushroom Sauce elevates your dinner table with a luxurious blend of flavors. This pescatarian Italian dish features tender scallops, vibrant spinach, and a rich mushroom sauce, all enveloped in perfectly cooked fettuccine. Perfect for special occasions or a cozy weeknight meal, this recipe offers a harmonious blend of flavors and textures that will impress your guests.

With its versatile flavor profile, this dish is ideal for pairing with a crisp salad or a glass of white wine. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe, organize your ingredients, and follow step-by-step guides to create a delicious meal today!

Overview

Elevate your dining experience with this luxurious Garlic-Infused Scallop and Spinach Fettuccine. This dish combines tender scallops, vibrant spinach, and a rich, creamy mushroom sauce, all enveloped in perfectly cooked fettuccine. Ideal for a special occasion or a delightful weeknight dinner, this recipe promises a symphony of flavors and textures that will impress any palate.

Diet Type

Pescatarian

Allergies

Shellfish, Dairy, Gluten

Cuisine

Italian

Serving Size: 4

Cooking Time: 25 minutes

Ingredients

• 0.5 Pounds (lb) dry fettuccine pasta
• 6 Tablespoons (tbsp) olive oil, divided
• 1 10 Ounces (oz) package frozen spinach, drained
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 0.75 Pounds (lb) sea scallops, quartered
• 4 Cloves garlic, sliced
• 2 4.5 Ounces (oz) cans mushrooms, drained
• 1 10.75 Ounces (oz) can condensed cream of mushroom soup
• 1 Cup white wine
• 1 Pinch ground black pepper, to taste

Steps

1. Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the fettuccine pasta and cook for 8 to 10 minutes until al dente. Drain and set aside, keeping warm.
2. Prepare the Spinach: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thawed spinach, season with a pinch of salt and pepper, and sauté for 5 to 7 minutes until wilted and any excess moisture has evaporated. Remove from the skillet and toss with the cooked fettuccine. Keep warm.
3. Cook the Scallops: In the same skillet, add 2 more tablespoons of olive oil. Add the quartered scallops and 2 cloves of sliced garlic. Sauté for 1 to 2 minutes until the scallops are opaque. Add the scallops and garlic to the fettuccine and spinach mixture. Keep warm.
4. Make the Sauce: Using the same skillet, heat the remaining 2 tablespoons of olive oil. Add the remaining 2 cloves of sliced garlic and sauté until golden. Stir in the drained mushrooms, condensed cream of mushroom soup, and white wine. Cook over medium heat for about 8 minutes, stirring occasionally, until the sauce is warmed through and slightly thickened.
5. Combine Ingredients: Pour the creamy mushroom sauce over the fettuccine, spinach, and scallops. Season with a pinch of ground black pepper to taste. Toss gently to combine all ingredients.
6. Serve: Serve immediately, garnished with freshly cracked black pepper and a drizzle of olive oil if desired. Enjoy your elegant and flavorful meal!

Enjoy your homemade Garlic-Infused Scallop and Spinach Fettuccine with Mushroom Sauce!