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
Joanie says
I made this – and since then, my family requests it. It is totally delicious!
Randi says
Made it for one and just reduced the ingredients. I put it over sautéed zoodles. Low carb and delicious. Thanks, this will definitely be made again.
★★★★★
Kim says
Fabulous meal! Will do again!
★★★★★
Kate says
I served this over Lundberg Wildblend rice. I added some dried tarragon. Only had frozen spinach but I heated it in the microwave and squeezed out the moisture. It was delicious and rich tasting but not heavy – I will make it again!
★★★★★
Jackie Dimmer says
I lurvvvv this recipe, great over gnocchi!!
★★★★★
Stewart Jamison Allen says
Awesome
★★★★★
Susan says
I have made this a few times and it’s fabulous. Loved by everyone!
★★★★★
Mawa says
This was delicious!! Huge hit in my house!! The sauce was creamy yet decadent … 10/10. Will make again!
★★★★★
Joanne P says
Just wanted to drop by and tell you that this recipe was so good. I made it last night and it was delicious. I followed the method to a T *except* I made a few slight adjustments based on the supplies I had on hand and wanting a bit of a spice kick. I used fresh tomatoes instead of sundried, I added some chopped mushrooms, and I added a small pinch of red pepper flakes. Other than that, I followed all ingredients, measurements, and methods as you suggested and the outcome was fantastic. Thank you for such a delicious recipe. I highly recommend it to others. Easy enough for a weeknight dinner but definitely fancy enough to impress guests!
★★★★★
Amy says
Thank you so much, Joanne… I’m so happy to hear you enjoyed it!! 🙂
Sonia J says
This was very good! Both my husband & son really enjoyed it. Might want to lighten it up w/ 1/2 & 1/2 next time, and possibly add some shallots. I did use a little white wine prior to adding the broth & cream. This was really good! Thank you!
★★★★★
Lisa says
Very delicious. I added Chardonnay in with my olive oil and linguine pasta was my choice of pasta.
★★★★★
Christy says
Made this last night and will definitey make again. Served it with tagliatelli pasta. Happy to have the left overs for lunch today.
★★★★★
Phil says
Absolutely, plate licking good!
Robin says
I made this last night as I had all of the ingredients on hand, except for the fresh spinach. I substituted the spinach with about 8 shaved brussell sprouts. It was served over basmati rice with a touch of Tumeric for color. It was a huge hit for our guests! Absolutely delicious! Thank you!
★★★★★
Michael says
I just made this on the spur of the moment as taster for my wife and I before dinner. I didn’t have spinach to hand so I used shredded leek sauted in a little butter and olive oil.
It went down a treat.This is a keeper recipe for my folder.
★★★★★
Amy says
Thanks so much, Michael – So glad you and your wife enjoyed it!