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
Sonya
This looks amazing. Could this be made with coconut milk instead of heavy cream?
Amy @ The Blond Cook
Thank you, Sonya! I’ve read that coconut milk can be substituted for heavy cream in recipes, but I haven’t tested this recipe using coconut milk so I can’t say with 100% certainty how it will turn out. Let us know if you try it! 🙂
Cassandra Easton
Made this tonight and it was amazing. Served it over zucchini noodles, delish!
Jamie
It was so good!! I only had a problem with the Parmesan cheese clumping together with the tomatoes and spinach.
However, the taste was amazing, just had to cut through the cheese.
Any suggestions?
Amy @ The Blond Cook
Hi Jamie! So happy to hear you enjoyed it! I’ve never encountered this problem with the recipe, the only think I can think of at the moment is that maybe your cheese wasn’t grated finely enough? Sorry that happened!
Marie Elene Flood
My attempt looks good
I added mushrooms and broccoli
Looking forward to eating
Thank you
Marie Elene in Michigan
Amy @ The Blond Cook
That sounds delicious, Marie Elene! 🙂
Joanne Letavish
Delicious! Next time I will try wilting spinach in a separate skillet, it is wet and thinned the sauce a bit.
Amy @ The Blond Cook
Thanks, Joanne – So happy to hear you enjoyed it! 🙂
Dina Layish
Absolutely delicious! I added kale to the pan when the garlic was cooking and then added grape tomatoes before adding the cream and broth. (I didn’t have sun dried tomatoes or spinach in the house). I also made roasted acorn squash in addition to pasta. I served my portion over the acorn squash instead of pasta and it was a perfect combination! Will definitely make again.
Phil
Since finding this recipe via Google it has become a firm family favourite served with hot crusty bread to soak up all that creamy, garlicy yumminess!
Easy to cook it’s a one pan wonder that looks amazing served up “farmhouse” style in the pot you made it in.
Gaye
Yummo!! So easy and quick. I cut back on the amount of prawns and scallops but did everything else as in the recipe and then thickened it a little with cornflour and served it as a sauce over scotch fillet steaks, We all loved it. Thank you for sharing this recipe.
Amy @ The Blond Cook
Thanks for sharing, Gaye… sounds heavenly served over filet – YUM! 🙂
Ms. Tuesday Hence
Delicious!!!
Amy @ The Blond Cook
Thanks so much, so glad to hear you enjoyed it! 🙂
Angie
This may be the best recipe I’ve ever made. Fantastic
Amy @ The Blond Cook
Thank you so much, Angie… so happy you loved it! 🙂
Mike
How many does it serve?
Amy @ The Blond Cook
Hi Mike, this is 4 servings as stated in the recipe card. I hope you enjoy it!
Elizabeth
Do you pour this over noodles?
Amy @ The Blond Cook
Hi Elizabeth, you certainly can if you want – It’s delicious with pasta or on its own. Hope you enjoy it! 🙂
Chelsea
Just made this, DELICIOUS! I was trying to cut some calories so I substituted heavy cream for condensed milk. Very good! However…it curdled a bit. I added the broth first to try to avoid that, but it still curdled when I brought it slowly back to simmer. Happen with anyone else? Just curious if it’s because I used condensed milk? Hmm
Amy @ The Blond Cook
Hi Chelsea, I would think it’s because you used the condensed milk – I’ve made this several times (with heavy cream) and it has never curdled. But I’m so glad you enjoyed it anyway! 🙂
Cindy
I 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
Thanks so much, Cindy! So happy you enjoyed it. I love the leftovers, too! 🙂
jenna
omg 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
Thanks for sharing, Jenna – Glad to hear everyone enjoyed it (even your picky eater)! 🙂
Erica Hall
I 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
Thanks so much, Erica – Bacon sounds like a DELICIOUS addition… yum! Thank you for sharing! 🙂