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
- Total Time: 20 minutes
- Yield: 4 servings
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Sauté
- Cuisine: Italian
Keywords: shrimp, scallops, seafood, tuscan
sk says
So delicious and surprisingly fast and easy! I used butter instead of olive oil, added a small amount of reserved pasta water, and as one other commenter suggested I added some crushed red pepper flakes for some spice. I ate it over spaghetti and it was perfect. I will definitely be making this again!
★★★★★
Leslie says
Made this dish for Mother’s Day!!! It was excellent. I did add some little neck steamers to the top and some crushed reds for some spice!! I would pour sauce over spaghetti rather than a penne pasta etc.
★★★★★
Amy says
Thank you Leslie – that sounds amazing! So glad you enjoyed it and I hope you had a wonderful Mother’s Day!
Nicki says
My family said that this was probably one of the best dishes I have prepared. I am a personal chef so I did tweak it a bit but delicious! I substituted a combo of white wine and a 1/4 cup of broth or tad more in place of “just” broth, and I added some fresh torn basil for the finish. Absolutely fabulous and can not wait to make it again!
★★★★★
Amy says
Thank you so much for the compliment, Nicki! Your version sounds absolutely delicious. I’m so glad you and your family enjoyed it!
Faye says
Amazing!!
★★★★★
Pres says
It was really good! Make sure you pat completely dry before putting the shrimp or scallops to saute
★★★★★
Jerry says
Great dish I added old bay ,Port Ball mushrooms, and 1/2 shallot.
Richelle says
This was amazing! My husband loved it! A definite keeper!!! The only thing I did differently is cooked my shrimp and scallops in butter rather than Olive Oil and added more shrimp and scallops just because we love them! Thanks for the recipe! Wish I could post a pic!
★★★★★
jamie curry says
Good recipe but weak so I tweeked it w/ a much better result.
*hadn’t “pat dried” shrimp & scallops. Sauted in their own juices & added at the end, not at the start. Lots of flavor rendered from the seafood!
*added: 4 Greek olives, smoked salmon, slice of red onion–all leftover from brunch today.
Doubled the Italian seasoning mix (homemade).
Made a big difference!
Becca says
Fantastic recipe. My family loved this.
★★★★★
Lisa says
This was delicious. My husband and I absolutely love it. Thanks for an easy recipe.
★★★★★
David Bayne says
Last Christmas eve in Pinehurst NC I made this for the family. I have been asked to do it again this Christmas (2021). We have to scale the recipe up as the extended family have been asked to join us. I believe it is now part of our Christmas traditions.
Jim Bronson says
What a straightforward dish to make and WOW does it ever taste amazing. I’m a one-star cook and this is a five-star meal.
★★★★★
Richelle says
Haha me too!!!
Chef Gary says
Great recipe. Will be making this again soon.
★★★★★
Jacob Golan says
Thanks! Very good recipe. I replaced the spinach with fresh asparagus. Worked great.
★★★★★
Debby Baker says
This is an excellent recipe. We were visiting the coast and bought fresh seafood. I feel fortunate to have found this easy delicious recipe.
★★★★★