In a large pot, cook the spaghetti in salted boiling water according to the package instructions. Drain and set aside.
Prepare the Sauce:
In the same skillet used for the scallops, add the remaining olive oil and butter.
Sauté the minced garlic for 1-2 minutes until fragrant.
Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften.
Pour in the white wine (if using) and chicken broth. Let it simmer for a few minutes to reduce slightly.
Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Cook for 2-3 minutes until the sauce thickens.
Add the baby spinach and cook until wilted.
Season the sauce with salt, pepper, and red pepper flakes (if using).
Combine and Serve:
Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
Return the scallops to the skillet, placing them on top of the pasta.
Garnish with fresh basil leaves and serve with lemon wedges on the side.
Enjoy your Jumbo Creamy Tuscan Spaghetti with Scallops!
