Creamy Bay Scallop Spaghetti with Parmesan and Herbs
Creamy Bay Scallop Spaghetti is a rich and elegant seafood pasta dish featuring tender bay scallops tossed with spaghetti in a luscious garlic Parmesan cream sauce. The buttery scallops pair perfectly with the silky pasta and aromatic herbs, creating a comforting yet sophisticated meal. Fresh lemon juice brightens the richness while Parmesan cheese adds depth and savory flavor. This dish is quick enough for weeknight dinners yet refined enough for entertaining guests. Every forkful delivers creamy, garlicky, seafood-infused perfection. It is a timeless pasta recipe seafood lovers will crave again and again.
Ingredients
For the Pasta
- 12 oz spaghetti
- Water for boiling
- 1 tablespoon salt
For the Scallops
- 1 lb bay scallops
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
For the Cream Sauce
- 4 garlic cloves, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ cup seafood or chicken broth
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- Pat scallops dry using paper towels. Season lightly with salt and pepper. Heat butter and olive oil in a large skillet over medium-high heat.
- Add bay scallops and cook for 2–3 minutes until opaque and lightly golden. Remove and set aside.
- In the same skillet, sauté shallots for 2 minutes. Add minced garlic and cook until fragrant. Pour in broth and let simmer for 2 minutes.
- Reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer gently until the sauce thickens slightly.
- Return scallops to the skillet. Add cooked spaghetti and toss until evenly coated. Add reserved pasta water if needed for a silkier sauce.
- Stir in lemon juice and fresh parsley. Serve hot with extra Parmesan cheese and lemon wedges.
Notes
- Bay scallops cook much faster than sea scallops.
- Avoid overcooking scallops to keep them tender.
- Fresh Parmesan melts better than pre-shredded cheese.
- Reserved pasta water helps emulsify the sauce beautifully.
- Heavy cream creates the richest texture.
- Fresh garlic gives the best flavor depth.
- Lemon juice balances the creaminess perfectly.
- Serve immediately for optimal texture and flavor.