Creamy Tuscan Seafood Pasta in a Slow Cooker Step-by-step instructions

Before you start

Before starting, make sure the shrimp are peeled and deveined and the scallops are patted dry. Mince the garlic and julienne the sun-dried tomatoes. Grate the Parmigiano-Reggiano fresh.

Have the baby spinach washed and the fettuccine measured. Set out a large pot for the pasta and a colander for draining. No need to pre-cook anything—everything goes into the slow cooker raw.

Instructions

Layer and Slow-Cook

1. 1Layer the Seafood and Sauce
   Place the shrimp and sea scallops in the slow cooker insert. Add the julienned sun-dried tomatoes, minced garlic, heavy cream, and grated Parmigiano-Reggiano. Stir gently to coat the seafood evenly with the cream and seasonings.
   Look for The cream should be pale gold from the tomatoes and cheese, with the seafood nestled in.
   Tip Pat the seafood dry before adding to help the sauce cling.
2. 2Slow-Cook on Low
   Cover the slow cooker and cook on LOW for 2 hours. Do not lift the lid during cooking to keep the heat steady. The sauce will thicken slightly and the seafood will become opaque and tender.
   Look for After 2 hours, the shrimp are pink and curled, and the scallops are milky white.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If your slow cooker runs hot, check at 1 hour 45 minutes.

At the end of this phase, the slow cooker will smell richly of garlic and tomato. The cream will have turned a warm golden color, and the seafood will be just cooked through—shrimp pink and curled, scallops opaque.

The sauce should be slightly thickened but still pourable. Do not peek during cooking; each lid lift adds time and lowers temperature.

Wilt the Spinach

3. 3Fold in the Spinach
   Add the baby spinach to the slow cooker and stir it into the hot cream sauce. Let it wilt for 2–3 minutes, stirring once or twice, until the leaves are bright green and tender.
   Look for The spinach will reduce dramatically and turn a vivid green.
   Tip Add the spinach in batches if the pot is full.

The spinach will look like a mountain when added, but it will wilt quickly into the sauce, turning bright green and tender. Stir gently to incorporate it evenly. The sauce will become more cohesive as the spinach releases a little water. The dish is now ready to be served, but the pasta is still to come.

Pasta and Serve

4. 4Cook the Pasta
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
   Look for The pasta should be tender but still firm to the bite.
   Tip Cook the pasta just before serving so it stays hot.
5. 5Serve the Pasta
   Twirl a portion of fettuccine onto each plate or into shallow bowls. Spoon the creamy Tuscan seafood sauce over the top. Garnish with fresh basil leaves and a generous crack of black pepper.
   Look for The sauce should coat the back of a spoon and the seafood glistens.
   Tip If the sauce is too thick, stir in a splash of reserved pasta water.

The fettuccine should be al dente, with a slight chew. When the sauce is spooned over, it should coat the pasta and the seafood generously. The basil and black pepper add a fresh, aromatic finish. The dish looks like something from a Tuscan trattoria, with glossy sauce and glistening seafood.

Common mistakes

One common mistake is overcooking the seafood, which makes it tough and chewy. Stick to the 2-hour cook time and check at 1 hour 45 minutes if your slow cooker runs hot.

Another issue is curdling the cream: do not cook on high, and do not add the Parmesan too early—stir it in at the start as the video shows, and it will melt smoothly. Skipping the spinach-wilting step or adding it too early can make it mushy, so always add it at the end.

How to tell it’s done

The dish is done when the shrimp are pink and opaque throughout and the scallops are milky white and firm but still tender. The internal temperature of the seafood should reach 145°F (63°C) as measured with an instant-read thermometer.

The sauce should be thick enough to coat the back of a spoon. If it seems thin, cook uncovered on high for 10–15 minutes to reduce, but do not boil or the cream may curdle.

• Shellfish: 145°F (63°C) in the thickest part