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!
Sign up for my free email subscription and never miss a recipe.
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!
Print
Creamy Tuscan Shrimp and Scallops
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Scale
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
- 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
Jim says
I love this recipe!! Wonderful flavor and easy to prepare. I had it with penne pasta and everyone enjoyed it. I found it from a Google search, and I am so glad I stumbled on it. I will make it again and again. My only change, a personal preference, is a thicker sauce and I may sprinkle a little flour when cooking the next time.
Jim E says
One of the families new favorite dishes, easy to make and no matter how much I make the leftovers don’t last long.
★★★★★
Annette says
Oh My gosh.. this is a keeper!
We basically made this entire meal on the grill tonight because it was such a beautiful night out. We boiled the Trader Joe’s Pappardelle pasta on the grill also.
We seared the scallops on a cast-iron skillet and removed to a platter to rest , warmed the sourdough bread on the grill also.. as you prepare the rest of the sauce and shrimp.. we added a bit of white wine and fresh basil and oregano from the garden you really don’t need anything else.. I did serve it with fresh lemon wedges and dried chi pepper.
★★★★★
ED says
I used yogurt instead of heavy cream and added a tablespoon of syrup to compensate for the yougurt. Delicious. We liked the thinner sauce but one could thicken it with corn starch or flour at the stage before adding the spiy nach. Vermuch enjoyed.
★★★★★
Janelle says
What kind of syrup did you use?
Annette says
Could I use wine instead of chicken broth without changing the texture?
★★★★★
Amy says
Hi Annette, I haven’t tried it this way so I can’t say with 100% certainty how it will turn out. Let us know how it turns out if you try it!
Sharon says
this jut came up on Pinterest. It looks really good but I what can I use instead of Chicken broth? My husband is vegetarian, he eats fish, but the broth would be a no go.
Thanks, looking forward to trying.
Amy says
Hi Sharon, I’ve never made it with vegetable broth, but I’d give that a try. Let us know how it turns out!
SeKari says
Thank you for this recipe!! It was easy to cook and it was delicious!! My husband loved it! Definitely a date night dish!
Phyllis says
I get a little nervous when cooking expensive ingredients like sea scallops but this recipe does them justice. This was easy to prepare with minimal prep work and super delicious. This would be great for guests.
★★★★★
Dave says
Tasted great!! I substituted asparagus for the spinach and added mushrooms! Will definitely makexagain!
★★★★
Liz says
This recipe is so good! It presents and tastes like an expensive high end restaurant meal but is really quick to make.
★★★★★