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
Category: Seafood
Method: Sauté
Cuisine: Italian
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.
I made this and it is SO good!! My family wants it every week!
★★★★★
Thanks so much, Anna! 🙂
This is an amazingly delicious entree. Our family and extended family loved it! Thanks
My teenage son is learning to cook and he made this a few nights ago. OMG it is delicious!
That is so cool to hear your son is enjoying cooking… you made my day! So glad you enjoyed it! 🙂
This was a great recipe even without the sundried tomatoes. It was quick and easy too.
Thanks so much… so glad you enjoyed it! 🙂
I’m making this for a party. What kind of rice could this go with?
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! 🙂
I made this last night only change was I used smoked sundried tomatoes ⭐⭐⭐⭐⭐
Sounds delicious, Jazmyne! So happy to hear you enjoyed it! 🙂
Could you do it over zoodles?
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! 🙂
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!
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! 🙂
Can this be frozen?
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! 🙂
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. 🙂
That bread sounds delicious, Denise! Hope you and your friend enjoy it! 🙂
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.
★★★★★
Ohhhhh that sounds amazingly delicious, Michelle! So happy everyone enjoyed it! 🙂
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 🙂
★★★★★
Thanks, Lyndon… that sounds DELICIOUS! 🙂