This recipe for Creamy Tuscan Shrimp and Scallops is so quick, easy and sinfully delicious… no one will know you spent just 20 minutes preparing it!
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Shrimp and scallops in a garlicky Parmesan cream sauce with sun dried tomatoes and spinach
Flavor-packed is a total understatement here… this sauce with sun dried tomatoes and spinach is so velvety, savory and creamy. Pair it with sweet shrimp and scallops and seafood night has never been better (or easier!).
I love it over pasta or by itself with crusty French bread to dip in the cream sauce… so cozy!
Tips for perfect shrimp and scallops in this recipe:
- Rinse shrimp and scallops, pat dry with a paper towel and season with salt and pepper on both sides before cooking.
- Since shrimp and sea scallops have different cooking times, I cooked them separately. They both cook quickly but shrimp take a little less time to cook than scallops. Over-cooking gives shrimp and scallops a tough, rubbery texture.
Enjoy!
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Creamy Tuscan Shrimp and Scallops
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1/2 pound sea scallops
- 1/2 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt (more or less, to taste)
- 1/4 teaspoon freshly cracked black pepper (more or less, to taste)
- 2 tablespoons olive oil
- 1 tablespoon freshly minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup sun dried tomatoes in oil, drained and thinly sliced
- 3/4 cup shredded Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 3 cups tightly packed fresh spinach
Instructions
- Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Cook scallops first – Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
- Add more olive oil to the skillet if necessary and cook shrimp – Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
- Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
- Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
- Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
- Season with salt and pepper, if desired.
- Return shrimp and scallops to skillet and serve topped with cream sauce.
- Optional: serve over cooked pasta, if desired.
Notes
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
- Category: Seafood
- Method: Sauté
- Cuisine: Italian
Keywords: shrimp, scallops, seafood, tuscan
Terry Dunham says
This was so delicious!
I added sherry wine, sautéed shallots, basil, red pepper flakes and a dash of white pepper. I added fresh seeded tomatoes instead of sun dried tomatoes.
Highly recommend this delicious recipe!
Bob Haas says
Simply amazing!!! An elegant tasty meal yet so simple to prepare.
★★★★★
Ed says
I made this for the first time and followed the recipe. Because I was making it for three I used a pound of scallops and about 2 pounds of shrimp. Increased everything that went into the sauce and it didn’t thicken as much as I’d like but it was still awesome. Rave reviews all around!
★★★★★
Jennifer McLemore says
Loved this! But my parmesean clumped and I had to pull it out and pull clumps out and put on top? Used expensive parmesean ? Added some sherry ( which I always do to seafood dishes with cream) it was delicious! just really perplexed about the parm clumping? put it on top instead!
★★★★
Ed says
I used aged Parmesan and grated it in the fine setting of my grater. Had no problem with it melting into the sauce. Maybe use a finer setting on your grater? I like the idea you had of adding sherry. Can’t go wrong with that!
★★★★★
Jennifer says
This was amazing!!! However, I wondered if there are nutritional facts about this?
Calories, carbs etc
★★★★★
Lucy Geck says
Awesome! The most picky hubby on the planet LOVED IT! Thank you!
★★★★★
Ron says
Really nice. I substituted (out of necessity, not choice)
1. Cheddar for parmesan (sounds horrible, but was a good aged cheddar)
2. Fresh basil & oregano for spinach.
Used Miranda sauce to deglaze the pan.
Made fresh Alfredo pasta.
Wow, surprised me it turned out so well.
★★★★★
Londa says
Hello this is my first time here.
My husband was watching a cooking show and seen the shrimp and scallops in cream sauce his mouth dropped and I could see in his face he wanted it. So I started searching and found this site.
Now I’m not a big shrimp and scallops fan but I figured I would give it a try. Girl you are spot on with this OMG. Only thing I will do is add more for the sauce so I can dip bread in it lol. Thank you so much
★★★★★
Amy says
Hi Londa, thank you so very much, you made my day. I’m so glad you and your husband enjoyed it! 🙂
Bill Wexler says
Wow, just finished having this for supper. The best meal in a long time and I’m the chef lol. I added a bit of heat to increase the taste. You made me a start in my wife’s eyes.
★★★★★
Amy says
Thanks so much, Bill – so glad you and your wife enjoyed it! 🙂
Ms. Terry says
Hello Amy,
This was the first time on your site.
I was looking for a simple easy dinner recipe for shrimp and scallop; this recipe was perfect and quick to make.
I did modify only because I didn’t have heavy cream but I did have cream cheese. I also added additional veggies because I don’t eat pasta.
Thank you!
★★★★★
Amy says
Hi Ms. Terry, thanks so much… so glad you enjoyed the shrimp and scallops!