Dinner · Part 3 of 3: Tips & recipe card

Creamy Tuscan Seafood Pasta in a Slow Cooker Tips, FAQ & printable recipe

Name: Creamy Tuscan Seafood Pasta in a Slow Cooker
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian-American
Ingredients: 1 lb jumbo shrimp, peeled and deveined; 1 lb sea scallops; 1/2 cup sun-dried tomatoes, julienned; 4 cloves garlic, minced; 2 cups heavy cream; 1 cup grated Parmigiano-Reggiano cheese; 3 cups baby spinach; 12 oz fettuccine pasta; Fresh basil leaves, for serving; Cracked black pepper, for serving

By Clara Weller · Oct 18, 2026

A close-up view of creamy Tuscan seafood pasta with jumbo shrimp, sea scallops, and sun-dried tomatoes in a rich sauce.

Prep: 15 min
Cook: 2 h
Total: 2 h 15 min
Serves: 6

Tips for success

For the best flavor, use sun-dried tomatoes packed in oil and drain them before slicing. The oil adds a subtle richness, but you can also use the dry ones rehydrated in hot water.

If you prefer a more intense tomato flavor, add a tablespoon of tomato paste along with the garlic. Do not skip the Parmesan—it is the backbone of the sauce, providing saltiness and umami.

When serving, twirl the fettuccine into neat nests on each plate using tongs or a fork. Spoon the seafood and sauce generously over the top, making sure each serving gets a share of shrimp and scallops.

Garnish with fresh basil leaves and cracked black pepper right before serving to keep the basil vibrant. If you have leftover pasta water, keep it warm to thin the sauce if needed.

Variations

Add Mushrooms: Sauté 8 oz sliced cremini mushrooms in butter until golden, then add them to the slow cooker with the seafood. The earthy flavor complements the creamy sauce beautifully.
Spicy Kick: Add 1/2 teaspoon red pepper flakes along with the garlic for a subtle heat that contrasts with the richness of the cream and cheese.
Chicken Version: Substitute 1 lb boneless, skinless chicken thighs, cut into bite-size pieces, for the scallops. Cook on low for 3 hours, adding the shrimp for the last 30 minutes.
Lemon Zest: Stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice just before serving to brighten the flavors and cut through the richness.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of pasta water or milk when reheating.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheat: Reheat in a saucepan over low heat, stirring occasionally, until heated through. Add a splash of cream or pasta water to restore the silky texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently on the stovetop over low heat, adding a splash of milk or pasta water to loosen it. Do not microwave on high, as it may cause the cream to separate.

You can assemble the slow cooker ingredients (shrimp, scallops, tomatoes, garlic, cream, Parmesan) in the insert and refrigerate for up to 24 hours before cooking.

When ready, place the insert in the slow cooker and cook on low for 2 hours. Do not add the spinach or pasta until the end. This makes it an easy option for entertaining.

Serving ideas

Serve this creamy Tuscan seafood pasta as a main course for dinner, accompanied by a simple green salad and crusty bread to soak up the sauce.

A glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully with the rich cream and seafood. For a more casual meal, serve it straight from the slow cooker with extra Parmesan on the table.

This dish is substantial enough to be a standalone meal, but it also works well as a showpiece for a dinner party. The slow cooker does most of the work, leaving you free to entertain. For a lighter side, sauté some asparagus or broccoli rabe and serve alongside. The leftovers are just as delicious the next day, if there are any.

Frequently asked questions

Can this recipe be made with frozen seafood?

Yes, but thaw the shrimp and scallops completely in the refrigerator overnight and pat them dry before adding to the slow cooker. Frozen seafood releases excess water, which can make the sauce thin and dilute the flavor.

Why does the sauce sometimes curdle?

Curdling occurs when the cream is exposed to high heat or an acidic ingredient. Cook on low, avoid boiling, and add the Parmesan gradually. If the sauce does curdle, whisking in a splash of warm cream can sometimes bring it back together.

Can this be made without a slow cooker?

Yes, you can make it on the stovetop in a large skillet or Dutch oven. Simmer the cream, tomatoes, and garlic over low heat for 10 minutes, then add the seafood and cook gently until opaque, about 5–7 minutes. Proceed with the spinach and pasta.

How can the sauce be thickened if it is too thin?

If the sauce is too thin after cooking, remove the seafood to a plate and simmer the sauce on high for 5–10 minutes to reduce, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water. Return the seafood and heat through.

What is the best way to reheat leftovers without drying them out?

Reheat gently on the stovetop over low heat, adding a splash of milk, cream, or pasta water to loosen the sauce. Stir occasionally until heated through. Avoid the microwave, which can make the shrimp rubbery and the sauce separate.

Recipe card

Creamy Tuscan Seafood Pasta in a Slow Cooker

Prep 15 minCook 2 hTotal 2 h 15 minServes 6

Ingredients

1 lb jumbo shrimp, peeled and deveined
1 lb sea scallops
1/2 cup sun-dried tomatoes, julienned
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmigiano-Reggiano cheese
3 cups baby spinach
12 oz fettuccine pasta
Fresh basil leaves, for serving
Cracked black pepper, for serving

Instructions

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.
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.
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.
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.
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.

Contains: crustaceans, mollusks, milk, gluten

Estimated nutrition per serving

Calories: 620
Protein: 38 g
Carbohydrates: 45 g
Fat: 32 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.