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.
Creamy Tuscan Shrimp and Scallops
- Total Time: 20 minutes
- Yield: 4 servings
- 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
- 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: serve over cooked pasta, if desired.
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
I made this recipe last night and it tasted amazing! I have cooked ‘italian’ since marrying into my husband’s family. They are Sicilian so I never considered using other Italian region recipes. The favoring of the roasted tomatoes was the biggest surprise. I will try to find other ways to include them in future meals. Thanks for the unexpected great recipe …
Thank you, Karin – I’m so glad you enjoyed it!
Made this by the book. So good. Doesn’t need any changes. Thank you Amy.
Thank you, Brian – I’m so glad you enjoyed the shrimp and scallops!
I use rice all the time for this recipe. I like it better than pasta.
I just made this tonight- didn’t have sundried tomatoes so I used roasted red peppers. Substituted white wine for the broth and used a bit of cornstarch to thicken sauce and holy cow it was DELISH!! Will be using this recipe again!!!!
Made this today for my boyfriend, who is the real chef around here. He loved it!
I want to make this for Christmas dinner but wanted to try it first. Since I was alone, I cut the recipe by 3/4. It came out perfectly! So since there will be 4 here for Christmas will do the full recipe. Thank you!
Thank you Mary, so glad you enjoyed it and I hope your Christmas guests enjoy it, too! Merry Christmas!
Excellent, easy to make. I served it with fresh zoodles.
Could this be put over a risotto?
This recipe is delicious, I did make adjustments based on my taste. I used about 10 whole crabs, I removed the meat and used the shells for stock. Instead of using olive oil as others stated I used butter. I omitted the spinach and used onions, garlic and seasonings to cook with the scallops and shrimp. I read somewhere that when you cook the seasonings in oil or butter it brings out the flavor more, then deglazed the pan with Chardonnay and I used silk dairy free heavy cream. Served over some spaghetti noodles and let’s just say, No leftovers.
This recipe has a awesome presentation and blasts of creamy flavor coming through. I assumed it might be fishy tasting but to my surprise it was very flavorful. I used whole wheat spaghetti noodle and it complemented the sauce perfectly.
Loved it didn’t put cream instead added white wine and penna pasta and omitted chicken broth
Could this be frozen, and if so, at what stage ? Thanks.
Hi Maria, I don’t recommend freezing this – cream sauces typically don’t reheat well after being frozen, although I haven’t personally tried it. I hope you enjoy it if you make it!
Was delicious didn’t change much at all and was very easy.