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 1x
Category: Seafood
Method: Sauté
Cuisine: Italian
Scale
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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.
Anna says
June 20, 2018 at 4:23 pmI made this and it is SO good!! My family wants it every week!
★★★★★
Amy @ The Blond Cook says
June 24, 2018 at 9:06 amThanks so much, Anna! 🙂
Laura says
January 5, 2019 at 10:55 amThis is an amazingly delicious entree. Our family and extended family loved it! Thanks
Sue K. says
August 3, 2018 at 1:17 pmMy teenage son is learning to cook and he made this a few nights ago. OMG it is delicious!
Amy @ The Blond Cook says
August 5, 2018 at 9:36 amThat is so cool to hear your son is enjoying cooking… you made my day! So glad you enjoyed it! 🙂
Charled says
September 21, 2018 at 4:33 pmThis was a great recipe even without the sundried tomatoes. It was quick and easy too.
Amy @ The Blond Cook says
September 22, 2018 at 7:25 amThanks so much… so glad you enjoyed it! 🙂
Clare says
September 29, 2018 at 11:33 amI’m making this for a party. What kind of rice could this go with?
Amy @ The Blond Cook says
September 30, 2018 at 6:49 amHi 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! 🙂
Jazmyne Sims says
October 17, 2018 at 3:31 pmI made this last night only change was I used smoked sundried tomatoes ⭐⭐⭐⭐⭐
Amy @ The Blond Cook says
October 18, 2018 at 7:15 amSounds delicious, Jazmyne! So happy to hear you enjoyed it! 🙂
Rebecca says
October 30, 2018 at 4:21 pmCould you do it over zoodles?
Amy @ The Blond Cook says
October 31, 2018 at 1:26 pmHey 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! 🙂
Martha says
November 6, 2018 at 7:36 pmLooks 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!
Amy @ The Blond Cook says
November 7, 2018 at 8:50 amHey 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! 🙂
Joan says
January 6, 2019 at 8:51 pmCan this be frozen?
Amy @ The Blond Cook says
January 7, 2019 at 8:58 amHi 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! 🙂
Denise Hensley says
January 23, 2019 at 7:01 pmI 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. 🙂
Amy @ The Blond Cook says
January 24, 2019 at 9:03 amThat bread sounds delicious, Denise! Hope you and your friend enjoy it! 🙂
Michelle Ford-Copley says
January 29, 2019 at 9:58 pmMade 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.
★★★★★
Amy @ The Blond Cook says
January 30, 2019 at 9:10 amOhhhhh that sounds amazingly delicious, Michelle! So happy everyone enjoyed it! 🙂
Lyndon says
February 7, 2019 at 11:33 pmYum! 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 🙂
★★★★★
Amy @ The Blond Cook says
February 8, 2019 at 4:38 pmThanks, Lyndon… that sounds DELICIOUS! 🙂
Kelly says
March 1, 2019 at 1:07 amPretty 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!
★★★★★
Amy @ The Blond Cook says
March 1, 2019 at 10:28 amThat makes my day, Kelly… so happy to hear! 🙂 Thank you!
Lisa says
May 4, 2019 at 4:19 pmMade 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
★★★★★
Amy @ The Blond Cook says
May 5, 2019 at 8:43 amThanks so much, Lisa – So happy everyone loved it! 🙂
Nicki Hammond says
March 22, 2019 at 11:50 amJust made this tonight, my husband insisted i print it out so we would make it again! absolutely delicious, thank you!!
Amy @ The Blond Cook says
March 23, 2019 at 8:23 amThanks so much, Nicki! So happy you both enjoyed it! 🙂
Jason says
March 27, 2019 at 6:13 pmMade this recipe and it was simple and very good. Thanks for the notes as well!!!
★★★★★
Amy @ The Blond Cook says
March 27, 2019 at 6:33 pmThanks so much, Jason! So glad to hear you enjoyed it! 🙂
Mary Purcell says
April 12, 2019 at 6:01 pmI 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.
★★★★★
Amy @ The Blond Cook says
April 13, 2019 at 7:43 amThank you so much, Mary! So happy to hear you both enjoyed it! 🙂
dawn says
April 16, 2019 at 11:09 pmI was looking for a new recipe to try and came across this gem! It was fantastic!
★★★★★
Amy @ The Blond Cook says
April 17, 2019 at 7:13 amThanks so much, Dawn! So glad you enjoyed it! 🙂
Erica Hall says
May 3, 2019 at 11:48 amI just made this and it’s delicious. I also cooked six strips of bacon & cut it in small pieces in the recipe
Amy @ The Blond Cook says
May 4, 2019 at 8:17 amThanks so much, Erica – Bacon sounds like a DELICIOUS addition… yum! Thank you for sharing! 🙂
jenna says
June 3, 2019 at 12:49 amomg 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
★★★★
Amy @ The Blond Cook says
June 3, 2019 at 8:49 amThanks for sharing, Jenna – Glad to hear everyone enjoyed it (even your picky eater)! 🙂
Cindy says
June 5, 2019 at 9:08 amI 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!
Amy @ The Blond Cook says
June 6, 2019 at 8:57 amThanks so much, Cindy! So happy you enjoyed it. I love the leftovers, too! 🙂