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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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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
Print Recipe
Pin RecipeIngredients
- 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
Amy Bugee says
Just made this tonight – very tasty! One quick caveat – make sure to drain the sun dried tomatoes well – or blot up too much excess oil (a little extra does add some flavor!). I was a little remiss there. Ran across the salmon version of this, and I think it would also work well with shredded cooked chicken. And for a little zing – perhaps some arugula with the spinach? I’m thinking this could be a basic recipe for a very versatile sauce! Must be since it comes from another Amy B.!
★★★★★
Mike says
Phenomenal dish! What a great recipe to impress your guests. We used linguine and it was just as good. Thank you!
★★★★★
Kim says
Just cooked it and had it for lunch with a nice glass of wine 😉 actually, what we did it instead of 1 cup of chicken broth, we did 1/2 cup of chicken broth and 1/2 cup of wine, let reduce and then added the cream. Delicious 🙂 even the kids (3 & 6 y.o. Loved it!)
Thank you!
★★★★★
Sidney Marvin says
Can I substitute Parigano Reggano for parmesan . It is a stronger cheese and I am afraid it will take over what do you think
Amy says
Hi Sidney, I personally haven’t tried it (so I can’t say with absolute certainty) but I wouldn’t hesitate to use it in place of the parmesan. Let me know how it turns out and I hope you enjoy it!
Tom says
I am cooking it tonight. I have used your recipe as a go to . I will let you know how it turns out tks
Johnny says
Wow. Thank you. Since this began, I’ve started dabbling in cooking. This is by far the best thing I’ve made. The family loved it.
I served it over Angel Hair pasta.
George M. says
Outstanding Amy! I always make a recipe exactly as written the first time. I made this last night and served it over pasta with grilled asparagus and crusty bread and it was scrumptious. I love a cream sauce and the flavor balance was perfect! Your recipe certainly lived up to all of the Five Star Reviews!!
★★★★★
Lawrence Lee says
Ma’am you did that! I cooked it and added a little cayenne as well as old bay and it was magnificent! I paired it with a nice muscadet as well as a rioja Malvasia and it was a total winner. Thanks!
★★★★★
tom says
Absolutely a 5 star. I made this with squid ink pasta ( has a little more brine taste than regular pasta. I would serve this to the queen, but not Donald. Ramsey more over
★★★★★
Caryn says
I made this yesterday then woke up from my dream when the pan was empty! Amazing!!! Thank you
★★★★★
Jo Ann a Ficarra says
Great, I brought this to fall get-together with my girlfriends and everyone loved it.
★★★★★
Ayden says
We just made this tonight and it was incredible. Literally licked my plate clean.
★★★★★
Amy @ The Blond Cook says
Thank you so much, Ayden – So happy to hear you loved it! 🙂
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!
★★★★★
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!
Amy @ The Blond Cook says
That sounds amazing, Josh! So glad you enjoyed it! 🙂
Rebecca says
Can I use bay scallops instead of sea?
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! 🙂