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
Units
Scale
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
