I absolutely love how this Creamy Tuscan Shrimp and Scallops Recipe brings the flavors of a coastal Italian bistro right into your home kitchen. It s one of those dishes that feels special enough to serve for guests but is easy enough to whip up on a weeknight when you want something decadent without a lot of fuss. You ll find that the creamy sauce loaded with sun-dried tomatoes and Parmesan cheese perfectly complements the tender shrimp and scallops, making every bite a delightful experience.
When I first tried this recipe, I was blown away by how the ingredients came together with such simple steps. It s a total lifesaver during busy days because it comes together in about 20 minutes, yet tastes like you spent hours in the kitchen. If you want to impress without stress, this Creamy Tuscan Shrimp and Scallops Recipe is definitely worth trying.
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 20 minutes, making it perfect for busy weeknights that call for something special.
- Rich, Creamy Flavor: The sauce is luxuriously creamy without feeling heavy, balancing seafood’s delicate sweetness beautifully.
- Versatile Serving Options: Serve over pasta, rice, or even crusty bread to soak up every bit of that tasty sauce.
- Impresses Every Time: Whether for family dinners or entertaining friends, this dish has a wow factor that never disappoints.
Ingredients You’ll Need
The beauty of this Creamy Tuscan Shrimp and Scallops Recipe is in its simple, fresh ingredients that work so well together. Make sure to pick good-quality seafood and fresh spinach to keep things vibrant and flavorful.
- Sea scallops: Choose dry-packed scallops for the best sear and flavor-avoid pre-soaked ones that can be watery.
- Large shrimp: Peeled and deveined shrimp make the cooking process smoother and the eating experience better.
- Kosher salt: Enhances the natural flavors without overpowering the delicate seafood.
- Freshly cracked black pepper: Adds brightness and a little kick to the dish.
- Olive oil: Use good quality extra virgin for depth of flavor when searing seafood.
- Freshly minced garlic: Just a touch to infuse the sauce with warmth and aroma.
- Chicken broth: Provides a flavorful base that helps balance the richness of cream.
- Heavy cream: The heart of the creamy sauce that makes this dish so indulgent.
- Sun-dried tomatoes in oil: They add a lovely tang and chewy texture-drain and slice thin for best results.
- Shredded Parmesan cheese: Helps thicken the sauce and adds a salty, nutty flavor.
- Italian seasoning: A blend of herbs that rounds out the sauce with classic Tuscan flair.
- Fresh spinach: Packed with nutrients and bright color, it wilts beautifully in the sauce.
Variations
I love how flexible this Creamy Tuscan Shrimp and Scallops Recipe can be, so don t hesitate to tweak it to suit your taste or what you have on hand. Adding your own spin can make it feel brand new every time you make it.
- Swap seafood: I sometimes switch scallops for bay or diver scallops depending on what’s fresh at the market, or add calamari for variety.
- Make it lighter: Use half-and-half instead of heavy cream for a lighter but still creamy sauce.
- Add heat: Toss in a pinch of red pepper flakes if you like a little kick-it balances the richness perfectly.
- Vegetarian twist: Skip the seafood and add mushrooms or artichoke hearts for a veggie-friendly option.
How to Make Creamy Tuscan Shrimp and Scallops Recipe
Step 1: Prep and Season Your Seafood
Start by giving your scallops and shrimp a good rinse and then pat them completely dry with paper towels-this is key to getting that beautiful golden sear. Season both sides evenly with kosher salt and freshly cracked black pepper. I learned that a dry surface makes all the difference when you’re pan-searing seafood.
Step 2: Sear the Scallops First
Heat olive oil in a large skillet over medium-high heat. Place the scallops gently in the pan and cook them without moving for about 2 1/2 minutes per side until they develop a nice golden crust. It s tempting to overcrowd the pan, but giving each scallop some space helps them brown perfectly. Transfer them to a plate when done.
Step 3: Cook the Shrimp
Add a little more olive oil if needed, then add the shrimp. Cook for about 1 1/2 minutes on each side until they re just pink-overcooking will make them rubbery. Once cooked, set the shrimp aside with the scallops.
Step 4: Build Your Creamy Tuscan Sauce
Lower the heat to medium, add your minced garlic to the skillet, and sauté for about 30 seconds until fragrant-don’t let it burn. Pour in chicken broth followed by heavy cream, then stir in the sun-dried tomatoes, Parmesan cheese, and Italian seasoning. Bring everything to a gentle boil, then reduce heat to a simmer.
Step 5: Finish with Spinach and Seafood
Throw the fresh spinach into the sauce and simmer until it wilts, about 1 to 2 minutes. The sauce will thicken slightly during this time. Taste and adjust seasoning with salt and pepper if you like. Finally, add your cooked shrimp and scallops back into the pan just to warm through-they don t need more cooking here. Serve immediately for the best texture.
Pro Tips for Making Creamy Tuscan Shrimp and Scallops Recipe
- Don t Skip Drying: Drying your seafood thoroughly before cooking helps achieve that perfect sear instead of steaming.
- Sear in Batches if Needed: Crowding the pan lowers temperature and results in soggy seafood; cook in batches if necessary.
- Use Fresh Garlic: Freshly minced garlic gives a brighter, more aromatic flavor than pre-minced options.
- Finish with Spinach Last: Adding spinach too early can make the sauce watery, so wait until just before serving.
How to Serve Creamy Tuscan Shrimp and Scallops Recipe
Garnishes
I usually top this dish with a sprinkle of extra shredded Parmesan and a few fresh basil or parsley leaves for a pop of color and freshness. A light drizzle of good olive oil right before serving adds that final touch of richness that makes it feel restaurant-quality.
Side Dishes
My go-to sides include a simple garlic butter pasta or creamy mashed potatoes to soak up the luscious sauce. Roasted asparagus or a crisp green salad are great if you want to add a little crunch and freshness on the side.
Creative Ways to Present
For special occasions, I like to plate the shrimp and scallops over sheets of sautéed zucchini noodles or spiralized vegetables to make it feel lighter and visually stunning. Serving in shallow bowls with a sprinkle of microgreens or edible flowers also elevates the experience, making it extra festive.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 2 days. Because seafood can be delicate, I recommend eating it as soon as you can for the best texture and flavor. The sauce retains its creaminess nicely, so it s still delicious reheated gently.
Freezing
Freezing this dish isn t my favorite since the texture of seafood and cream sauces can change after thawing. However, you can freeze the sauce separately without seafood and add fresh shrimp and scallops when reheating for a decent workaround.
Reheating
I gently reheat leftovers on low heat on the stovetop, stirring often to prevent the cream from breaking. Adding a splash of broth or cream helps bring back the sauce s silky texture without drying it out.
FAQs
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Can I use frozen shrimp and scallops for this recipe?
Yes, but make sure to thaw them completely and pat dry before cooking. This helps to avoid excess water in the pan, which can prevent proper searing.
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What can I serve this Creamy Tuscan Shrimp and Scallops Recipe with?
It goes beautifully over pasta, rice, or even creamy polenta. For lighter options, serve with sautéed veggies or a fresh green salad.
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Can I make this recipe dairy-free?
Absolutely! Substitute heavy cream with coconut milk or a dairy-free cream alternative and swap Parmesan cheese for a plant-based cheese to keep it creamy and delicious.
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How do I prevent the sauce from breaking?
Keep the heat at medium or lower when simmering the cream sauce and avoid boiling rapidly. Stir gently to combine ingredients without curdling.
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Is it better to cook shrimp and scallops together or separately?
I recommend cooking them separately because scallops take a bit longer to sear, and this helps you control the cooking time so each is perfectly done without overcooking the other.
Final Thoughts
This Creamy Tuscan Shrimp and Scallops Recipe is truly one of my kitchen favorites because it s reliable, flavorful, and has that special touch that makes dinner feel like a celebration. Whether you re cooking for family or a date night, I think you ll enjoy how effortlessly it comes together. Trust me, once you try this, it ll quickly become one of those recipes you turn to again and again whenever you want something comforting and impressive.
Print
Creamy Tuscan Shrimp and Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Tuscan Shrimp and Scallops is a delightful seafood dish featuring seared scallops and shrimp cooked in a luscious creamy sauce with sun-dried tomatoes, Parmesan cheese, and fresh spinach. This skillet recipe combines savory garlic, Italian seasoning, and a touch of chicken broth for a rich, flavorful sauce that’s perfect served over pasta or enjoyed on its own.
Ingredients
Seafood
- 1/2 pound sea scallops
- 1/2 pound large shrimp, peeled and deveined
Seasonings and Oil
- 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
Sauce
- 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
- Prepare the seafood: Rinse scallops and shrimp and pat dry completely with a paper towel. Season both sides evenly with kosher salt and freshly cracked black pepper.
- Cook scallops: Heat olive oil in a large skillet over medium-high heat. Place the scallops in the skillet and cook for approximately 2 1/2 minutes on each side until nicely browned. Remove scallops from skillet and transfer to a plate.
- Cook shrimp: Add more olive oil to the skillet if needed. Place shrimp in the skillet and cook for about 1 1/2 minutes on each side, or until they just turn pink throughout. Remove shrimp and add to the plate with scallops.
- Sauté garlic: Add minced garlic to the hot skillet and cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to burn the garlic.
- Make the sauce: Pour in chicken broth, heavy cream, sun-dried tomatoes, Parmesan cheese, and Italian seasoning. Stir well to combine all ingredients.
- Simmer sauce: Bring the sauce to a gentle boil, then reduce the heat and let it simmer for 3 to 4 minutes to slightly thicken the sauce and blend the flavors.
- Add spinach: Stir in fresh spinach and continue simmering until the spinach wilts and the sauce thickens slightly, about 1 to 2 minutes.
- Season sauce: Taste and add additional salt and pepper if desired to enhance the flavor.
- Combine seafood with sauce: Return the cooked scallops and shrimp to the skillet, allowing them to heat through in the creamy sauce before serving.
- Serve: Serve this creamy Tuscan shrimp and scallops dish immediately, optionally over cooked pasta for a complete meal.
Notes
- Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
- For a richer sauce, use full-fat heavy cream and freshly shredded Parmesan cheese.
- Sun-dried tomatoes packed in oil add the best flavor; drain and slice thinly for even distribution.
- Serve with crusty bread or pasta for a satisfying meal.
- Do not overcook shrimp and scallops to keep them tender and juicy.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg
