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!
PrintCreamy Tuscan Shrimp and Scallops
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- ½ pound sea scallops
- ½ pound large shrimp, peeled and deveined
- ½ teaspoon kosher salt (more or less, to taste)
- ¼ 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
- ¾ cup sun dried tomatoes in oil, drained and thinly sliced
- ¾ cup shredded Parmesan cheese
- ¼ 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 2-½ minutes, or until browned. Transfer to a plate.
- Add more olive oil to the skillet if necessary and cook shrimp – Cook for about 1-½ 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:Â 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
Bridget Hogan
One of THE best recipes I’ve ever made. WOW.
Amy Brinkley
Thank you, Bridget – I’m so glad you enjoyed it!
2madamimadam2
This was fantastic. I know how to cook but needed a new idea. Couldn’t have been easier and tastier. Serve with crusty bread for that sauce!
Amy Brinkley
Thank you, I’m so glad you enjoyed it!
Suzi
This is the best seafood pasta recipe I’ve ever made. Everything is spot on and delicious like a 5 star resturaunt!
Amy Brinkley
Thank you, Suzi – I’m so glad you enjoyed it!
Terrie
This is a good dish. I’d make sure that your shrimp and scallops are fully defrosted or you’ll wind up braising them instead of whatever you are supposed to do with them 🙂 Very tasty and not hard to prepare.
Shirley
I made this dish added a little creole season and pasta made for a delicious meal
kari childress
So delicious! I added a little flour to thicken the sauce a bit and I would cut back on the salt just a little. I told my husband not to tell our favorite chef at our favorite Italian restaurant that this recipe competes with his! Served over fettuccine.
Bill Romond
This was a fabulous recipe and very easy to prepare. Broiled up some garlic bread to dip in the sauce. Next time will try over pasta. Would also consider adding a few crumbles of bacon….would that be heresy?
Jason
Found this recipe last Sunday when I looking up recipes for grouper and I just cleaned up after making this for this week’s Sunday Dinner. I was kinda rushed so I didn’t let the pasta cook ALL the way but still, this is a delicious meal. I probably could have used a little more Italian seasoning and S&P(personal preference) but it was a so good. Everyone loved it.
The sauce is compliments the flavors of the shrimp and scallops so well. Doesn’t overpower the shrimp or scallops and really gives the sundried toms a chance to shine on the back end.
While maybe not the cheapest meal for 4 (I used a pound each of the seafood (~$40) but for a Sunday dinner company, this is 100% in the rotation.