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Creamy Tuscan Shrimp and Scallops

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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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Creamy Tuscan Shrimp and Scallops - Shrimp and scallops in a garlicky Parmesan cream sauce with sun dried tomatoes and spinach - Ready in just 20 minutes!

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!).

Creamy Tuscan Shrimp and Scallops - Shrimp and scallops in a garlicky Parmesan cream sauce with sun dried tomatoes and spinach - Ready in just 20 minutes!

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.

Creamy Tuscan Shrimp and Scallops - Shrimp and scallops in a garlicky Parmesan cream sauce with sun dried tomatoes and spinach - Ready in just 20 minutes!

Enjoy!

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Creamy Tuscan Shrimp and Scallops - Shrimp and scallops in a garlicky Parmesan cream sauce with sun dried tomatoes and spinach - Ready in just 20 minutes!

Creamy Tuscan Shrimp and Scallops

★★★★★

4.9 from 19 reviews

  • Author: Amy @ The Blond Cook
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
Print Recipe

Ingredients

  • 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

  1. Rinse scallops and shrimp and pat dry with a paper towel.  Season both sides with salt and pepper.
  2. 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.
  3. 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.
  4. Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
  5. Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning.  Stir well to combine.
  6. 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).
  7. Season with salt and pepper, if desired.
  8. Return shrimp and scallops to skillet and serve topped with cream sauce.
  9. 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

Creamy Tuscan Shrimp and Scallops - Shrimp and scallops in a garlicky Parmesan cream sauce with sun dried tomatoes and spinach - Ready in just 20 minutes!

Reader Interactions

Comments

    • Amy @ The Blond Cook says

      That is so cool to hear your son is enjoying cooking… you made my day! So glad you enjoyed it! 🙂

      Reply

    • Amy @ The Blond Cook says

      Hi Clare, whatever you’re in the mood for… there’s so many types of rice! I’d personally prefer brown rice or wild rice with it. I hope your guests enjoy it! 🙂

      Reply

    • Amy @ The Blond Cook says

      Hey Rebecca, I’m sure you could but I’ve never tried it and have no clue how it tastes. Let me know if you make it! 🙂

      Reply

      • Martha says

        Looks delicious – planing on preparing. Can any portion of cooking be done ahead?
        I really like being with guests as much as possible but not in the kitchen. Thank you for a great recipe!

        Reply

        • Amy @ The Blond Cook says

          Hey Martha, I’ve always prepared this just before serving so I can’t say for sure. You could possibly cook the shrimp and scallops ahead of time but they could toughen when re-heated. I would say this dish would be best (especially if you’re having guests) prepared before serving. Hope everyone enjoys it! 🙂

          Reply

    • Amy @ The Blond Cook says

      Hi Joan, I’ve never frozen this so I can’t say with certainty. I would be hesitant about doing it because cream-based sauces tend to change texture when re-heated. Hope you enjoy this if you make it! 🙂

      Reply

  8. Denise Hensley says

    I cannot wait to make this for a friend tomorrow night! I’m just trying to decide on what sides and fun appetizer I could do. I have homemade dill bread rising already. 🙂

    Reply

    • Kevin says

      REALLY good recipe. Simple and rudimentary core basics that can be applied to many recipes. I did this one using some red pepper and cayenne to give the sauce a little kick and with some seared asparagus on top of angel hair pasta. Exquisite meal!

      ★★★★★

      Reply

  9. Michelle Ford-Copley says

    Made this for Hubs and I tonight as it is a rare meal we don’t have without a child or two (all adults but still) It was delicious! I did tweak it a little. I had no sun dried tomatoes so I drained some petite diced tomatoes, added some capers, fresh parsley and a dash of white wine to the sauce as well as a few tbsp of pasta water. Hubs LOVED this and so did I. Thanks SO much for sharing this recipe.

    ★★★★★

    Reply

  10. Lyndon says

    Yum! I used the oil from the jar of sun dried tomatoes to cook the shrimp and scallops. And as I was out of parmesan, I used a 50/50 mix of mozza and applewood smoked cheddar. The mozza makes a wonderful velvety base, and the smoked cheddar climbs right into bed with the garlic 🙂

    ★★★★★

    Reply

  11. Kelly says

    Pretty darn delicious! My husband couldn’t shut up about it and said he would eat it again ANYTIME, so… that about sums it up. Very easy and relatively inexpensive (especially if you look out for some good sale ad deals on the seafood!). Oh, and we’re all STUFFED!

    ★★★★★

    Reply

      • Lisa says

        Made this for my family tonight and they absolutely loved it. Better than you would ever get in an restaurant if you ask me. Will be making again for sure.

        Thank you

        ★★★★★

        Reply

  12. Nicki Hammond says

    Just made this tonight, my husband insisted i print it out so we would make it again! absolutely delicious, thank you!!

    Reply

  14. Mary Purcell says

    I made this tonight, since it was Friday and we wanted something different for no meat Friday during Lent. It was absolutely delicious. My husband loved it. I followed your recipe to a T and when I tasted the meal I said to myself, that tastes like something you get in a restaurant. .Hahaha!! Thank you so much for your delicious recipe and such clear and easy instructions.

    ★★★★★

    Reply

  16. Erica Hall says

    I just made this and it’s delicious. I also cooked six strips of bacon & cut it in small pieces in the recipe

    Reply

    • Amy @ The Blond Cook says

      Thanks so much, Erica – Bacon sounds like a DELICIOUS addition… yum! Thank you for sharing! 🙂

      Reply

  17. jenna says

    omg so yummy…i did add extra seaoning, garlic,onion powder etc. used trader joes light whipping cream. chopped up some cherry tomatos and thre in steam in a bag spinach. delicious! even my sons picky, hardley eats anything asked for more. thumbs up

    ★★★★

    Reply

    • Amy @ The Blond Cook says

      Thanks for sharing, Jenna – Glad to hear everyone enjoyed it (even your picky eater)! 🙂

      Reply

  18. Cindy says

    I just made this dish the other night and oh my heavens it is delicious. It is even better the second night!! Thank you so much for sharing this very tasty and easy to make recipe.
    Love your site!

    Reply

  19. Chelsea says

    Just made this, DELICIOUS! I was trying to cut some calories so I substituted heavy cream for condensed milk. Very good! However…it curdled a bit. I added the broth first to try to avoid that, but it still curdled when I brought it slowly back to simmer. Happen with anyone else? Just curious if it’s because I used condensed milk? Hmm

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Hi Chelsea, I would think it’s because you used the condensed milk – I’ve made this several times (with heavy cream) and it has never curdled. But I’m so glad you enjoyed it anyway! 🙂

      Reply

    • Amy @ The Blond Cook says

      Hi Elizabeth, you certainly can if you want – It’s delicious with pasta or on its own. Hope you enjoy it! 🙂

      Reply

  24. Gaye says

    Yummo!! So easy and quick. I cut back on the amount of prawns and scallops but did everything else as in the recipe and then thickened it a little with cornflour and served it as a sauce over scotch fillet steaks, We all loved it. Thank you for sharing this recipe.

    Reply

  25. Phil says

    Since finding this recipe via Google it has become a firm family favourite served with hot crusty bread to soak up all that creamy, garlicy yumminess!
    Easy to cook it’s a one pan wonder that looks amazing served up “farmhouse” style in the pot you made it in.

    ★★★★★

    Reply

  26. Dina Layish says

    Absolutely delicious! I added kale to the pan when the garlic was cooking and then added grape tomatoes before adding the cream and broth. (I didn’t have sun dried tomatoes or spinach in the house). I also made roasted acorn squash in addition to pasta. I served my portion over the acorn squash instead of pasta and it was a perfect combination! Will definitely make again.

    Reply

  27. Joanne Letavish says

    Delicious! Next time I will try wilting spinach in a separate skillet, it is wet and thinned the sauce a bit.

    ★★★★★

    Reply

  28. Jamie says

    It was so good!! I only had a problem with the Parmesan cheese clumping together with the tomatoes and spinach.
    However, the taste was amazing, just had to cut through the cheese.

    Any suggestions?

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Hi Jamie! So happy to hear you enjoyed it! I’ve never encountered this problem with the recipe, the only think I can think of at the moment is that maybe your cheese wasn’t grated finely enough? Sorry that happened!

      Reply

    • Amy @ The Blond Cook says

      Thank you, Sonya! I’ve read that coconut milk can be substituted for heavy cream in recipes, but I haven’t tested this recipe using coconut milk so I can’t say with 100% certainty how it will turn out. Let us know if you try it! 🙂

      Reply

    • Amy @ The Blond Cook says

      Hi Rebecca, I haven’t made this recipe with bay scallops but wouldn’t hesitate to use them. Let us know how it turns out! 🙂

      Reply

  32. Josh says

    Wow! Really good. Also added some baby bel mushrooms that I sautéed with the garlic and some artichoke hearts. And a little splash of cayenne pepper to spice it up! Great dish! Thanks!

    Reply

  33. Anonymoys says

    This was delicious! We made it with fettuccine pasta. Once the cream sauce was cooked, we added the prawns, scallops and cooked noodles back in and let it simmer. Very good!

    ★★★★★

    Reply

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