Creamy Tuscan Seafood Pasta in a Slow Cooker

This slow cooker Tuscan seafood pasta brings together jumbo shrimp and sea scallops in a velvety sauce of sun-dried tomatoes, garlic, heavy cream, and Parmigiano-Reggiano.

After two hours on low, the seafood turns tender and the sauce becomes rich and glossy. Fresh baby spinach folds in at the end, and the whole thing is spooned over fettuccine for a restaurant-quality dinner made entirely in the Crockpot.

There is something magical about a slow cooker that transforms simple ingredients into a luxurious meal. This recipe takes the classic flavors of Tuscany—sun-dried tomatoes, garlic, cream, and Parmesan—and pairs them with sweet, briny seafood.

The slow, gentle heat keeps the shrimp and scallops perfectly moist while the sauce thickens into a silky coating for pasta. It is an impressive dish for a weeknight or a special dinner, yet it requires almost no hands-on time.

Ingredients

Why this recipe works

Cooking seafood in a slow cooker on low heat might seem unusual, but it works beautifully. The gentle, even heat of the Crockpot prevents the shrimp and scallops from seizing up and turning rubbery.

Instead, they slowly release their juices into the cream, which creates a sauce that tastes deeply of the sea. The long simmer also mellows the garlic and allows the sun-dried tomatoes to soften and infuse the cream with their sweet-tart flavor.

The heavy cream and Parmesan form a stable emulsion that does not break or curdle when cooked low and slow. The Parmesan melts into the sauce, adding a savory richness that clings to every strand of pasta.

The spinach is added only at the end, so it retains its bright color and a slight bite, providing a fresh contrast to the creamy sauce. This method yields a cohesive, elegant dish with minimal effort.

Notes and substitutions

Use the best seafood you can find: jumbo shrimp (peeled and deveined) and sea scallops (preferably dry-packed, without added sodium tripolyphosphate). If using frozen, thaw completely and pat dry before adding to the slow cooker. Sun-dried tomatoes packed in oil add extra flavor, but dry ones work too—just rehydrate them in warm water for 10 minutes and drain before using.

Heavy cream is essential for the velvety texture; half-and-half will make a thinner sauce. Freshly grated Parmigiano-Reggiano melts more smoothly than pre-shredded cheese, which often contains anti-caking agents that can affect the sauce. For the pasta, fettuccine is classic, but any long pasta works. If you prefer a lighter version, use whole-wheat fettuccine or serve the sauce over zucchini noodles.

• sea scallops: bay scallops or extra shrimp (add bay scallops during the last 30 minutes to avoid overcooking)
• heavy cream: half-and-half (the sauce will be slightly thinner; cook on low and do not boil)
• Parmigiano-Reggiano: grana padano or pecorino romano (grate fresh for best melting)
• fettuccine: linguine, tagliatelle, or pappardelle (any long pasta works)

Equipment

• Slow cooker (Crockpot)
• Large pot for pasta
• Colander
• Wooden spoon
• Measuring cups and spoons
• Chef's knife
• Cutting board