Creamy Tuscan Seafood Linguine

2 Servings
25 min

This amazing Italian dish is inspired by the beautiful region of Tuscany. Fresh seafood is cooked in a rich, creamy and luxurious sauce and served over freshly cooked linguine. The sweetness of sundried tomatoes and wilted spinach cuts through the cream and cheese perfectly.

Taking only 15 minutes to cook, this recipe will give you restaurant quality food at home in no time.

This dish would equally work well with chargrilled chicken breasts instwad of seafood - just chargrill some chicken and follow all of the steps for the sauce which can be poured over the chicken once cooked.

This rich and creamy pasta dish is perfect with either seafood or chicken.

Prawns and scallops are cooked in a rich and creamy luxurious sauce.

Great served with crusty bread and a cold glass of pinot grigio.

Creamy Tuscan Seafood Linguine

Recipe details

  • 2  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 150g king prawns, peeled and deveined
  • 150g scallops, prepared with roe removed
  • 2 tbsps extra virgin olive oil
  • 4 cloves garlic, peeled and minced
  • 80g sundried tomatoes in oil, drained and thinly sliced
  • 2 large handfuls babyleaf spinach
  • 250ml chicken stock
  • 250ml double cream
  • 1 tsp dried mixed herbs
  • 1 large handful freshly grated parmesan cheese
  • Salt & freshly ground black pepper, to taste
  • 300g dried linguine


Begin by cooking your linguine in a large pot of salted boiling water until al dente, according to packet instructions. Move into step 2 while the pasta is cooking and drain pasta once it is ready.
Rinse the seafood in a sieve under cold running water.
Pat the seafood dry with kitchen towel.
Heat a wok or frying pan with 1 tbsp olive oil.
When the oil is hot, add the scallops and cook for 1 minute, season the other side, then flip and cook the other side for 1 minute. Remove and set aside.
Heat another tbsp of oil and repeat the same process for the prawns, cooking for around 30 seconds if the prawns are already cooked or 2 minutes if raw. Remove and set aside.
Add the minced garlic and stir fry for 30 seconds until fragrant.
Add the stock, cream, sundried tomatoes, parmesan and dried herbs.
Bring to a boil, then reduce the heat to low and simmer for 3 minutes until the sauce has reduced and thickened.
Add the spinach and simmer for 2 minutes while stirring, until the spinach has wilted.
Return the seafood to the pan and stir for 1 minute to allow the seafood to warm through.
Serve the seafood and sauce over the cooked linguine.


  • This sauce in this dish would also work well served over chargrilled chicken breasts.

Amy Massey
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