Oh, I absolutely love this Creamy Tuscan Shrimp and Scallops Recipe! It s one of those dishes that feels fancy but comes together surprisingly quickly, making it perfect for those evenings when you want to impress without spending hours in the kitchen. The blend of tender shrimp and scallops swimming in a rich, garlicky tomato-parmesan sauce is just irresistible – it s a total crowd-pleaser for family dinners or even casual date nights.
When I first tried this recipe, I was blown away by how the sun-dried tomatoes and fresh spinach added layers of flavor and color without any fuss. You ll find that this Creamy Tuscan Shrimp and Scallops Recipe is not only delicious but also versatile enough to serve over pasta, rice, or even crusty bread for soaking up every last bit of sauce. Trust me, it s worth giving a shot, especially if you love seafood with creamy, tangy, and garlicky vibes.
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 20 minutes, perfect for busy weeknights.
- Rich, Balanced Flavors: Creamy sauce with a tangy kick from sun-dried tomatoes and freshness from spinach.
- Seafood Lovers Dream: Combines plump shrimp and buttery scallops for a satisfying texture contrast.
- Versatile Serving Options: Great on its own, or over pasta, rice, or crusty bread to suit any mood.
Ingredients You’ll Need
The magic of this Creamy Tuscan Shrimp and Scallops Recipe comes down to using fresh, high-quality ingredients that complement one another perfectly. You ll want juicy scallops and shrimp, plus a flavorful broth and creamy dairy that meld everything into one irresistible sauce.
- Sea scallops: Look for dry-packed scallops if possible; they ll sear better and taste fresher.
- Large shrimp: Peeled and deveined shrimp make cooking faster and easier – fresh or thawed frozen shrimp work well.
- Kosher salt: Essential for seasoning seafood and the sauce without overdoing it.
- Freshly cracked black pepper: Adds a subtle heat that balances the creamy sauce.
- Olive oil: Use good quality extra virgin for sautéing and enhancing flavor.
- Freshly minced garlic: Garlic is a game-changer here; don t skimp on it for that signature Tuscan twist.
- Chicken broth: Adds savory depth to the sauce – low-sodium is best so you can control saltiness.
- Heavy cream: This makes the sauce luxuriously creamy and luscious.
- Sun-dried tomatoes in oil: Thinly sliced for tang and a pop of color – drain excess oil before adding.
- Shredded Parmesan cheese: Real Parm gives a nutty, salty richness that brings the sauce together.
- Italian seasoning: A blend of herbs that provide warm, aromatic notes in every bite.
- Fresh spinach: Goes in at the end to add color and a fresh, slightly earthy taste.
Variations
I love how easy it is to customize this Creamy Tuscan Shrimp and Scallops Recipe to fit different tastes or dietary needs. Whether you want extra veggies or prefer a lighter sauce, it s flexible enough to handle it – feel free to make it your own!
- Use chicken instead of seafood: I once swapped shrimp and scallops for chicken breast strips and it worked surprisingly well for those who aren t big seafood fans.
- Make it dairy-free: Try replacing heavy cream with coconut cream and Parmesan with nutritional yeast – you still get richness, with a twist.
- Extra veggies: Toss in some chopped bell peppers or mushrooms for more texture and color.
- Spicy kick: Add red pepper flakes to the garlic for a little heat if that s your jam.
How to Make Creamy Tuscan Shrimp and Scallops Recipe
Step 1: Prep and Season the Seafood
Start by rinsing your scallops and shrimp under cold water, then pat them dry thoroughly with paper towels-this helps them brown nicely instead of steaming. Season both sides with kosher salt and freshly cracked black pepper; don t be shy, seasoning is key here to build flavor right from the start.
Step 2: Sear the Scallops
Heat olive oil in a large skillet over medium-high heat. When the pan is hot, add the scallops and cook them for about 2½ minutes per side until a golden crust forms. Resist the temptation to move them around too much-they ll sear better if left undisturbed. Once done, transfer them to a plate to rest.
Step 3: Cook the Shrimp
If needed, add a little more olive oil to the skillet, then add your seasoned shrimp. Cook for approximately 1½ minutes on each side or just until their color turns pink. Overcooked shrimp get rubbery fast, so keep an eye on the clock. Once cooked, move them to the plate with the scallops.
Step 4: Build the Creamy Sauce
Lower the heat to medium, add minced garlic to the skillet, and stir constantly for about 30 seconds until fragrant-just don t let it burn! Then pour in chicken broth and heavy cream, followed by thinly sliced sun-dried tomatoes, shredded Parmesan cheese, and Italian seasoning. Stir everything together to combine and bring the mixture to a gentle boil, then reduce the heat to simmer for 3-4 minutes to let the sauce start thickening.
Step 5: Add Spinach and Finish
Toss in the fresh spinach and simmer for another 1-2 minutes until it s just wilted and the sauce has thickened slightly. Taste the sauce here and adjust seasoning with more salt or pepper if you like. Finally, return the shrimp and scallops to the skillet and gently stir to coat everything in that creamy goodness.
Step 6: Serve and Enjoy!
Serve immediately – this dish shines fresh, and the sauce tastes incredible when warm. You can spoon it over pasta, rice, or even creamy polenta, or just enjoy it as-is with a nice crusty bread to mop up all the sauce!
Pro Tips for Making Creamy Tuscan Shrimp and Scallops Recipe
- Get a Good Sear on Seafood: Make sure your pan is hot before adding scallops and shrimp – this seals in juices and creates great texture.
- Don t Overcook Shrimp: Shrimp cook quickly; keep your timer ready so they stay tender and juicy.
- Drain Sun-Dried Tomatoes Well: Excess oil can make the sauce too greasy, so slice and drain for a perfect balance.
- Wilm Spinach Just Right: Adding spinach at the end helps retain nutrients and vibrant color-just wilt, don t overcook.
How to Serve Creamy Tuscan Shrimp and Scallops Recipe
Garnishes
I like topping this dish with freshly chopped parsley or basil for a fresh herbal note and a pop of green. A light sprinkle of extra Parmesan right before serving also adds a lovely nutty finish, and if you re in the mood, a squeeze of lemon juice brightens everything up beautifully.
Side Dishes
My go-to sides are simple and tasty: buttery garlic bread to soak up the sauce, or a light arugula salad dressed with lemon vinaigrette to cut through the richness. Sometimes, I serve it over fettuccine or creamy mashed potatoes for a cozy, comforting meal that fills everyone up happily.
Creative Ways to Present
For special dinners, I ve served the Creamy Tuscan Shrimp and Scallops Recipe in shallow bowls with a swirl of fresh herb oil drizzled around the edges, or even spooned over individual nests of spiralized zucchini for a fresh, light look. It never fails to wow guests when plated thoughtfully – plus, it makes for great Instagram snapshots!
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers to an airtight container and store them in the fridge for up to 2 days. The seafood holds up well, but it s best eaten fresh because the sauce thickens as it cools, which you can easily fix when reheating.
Freezing
Personally, I avoid freezing this particular Creamy Tuscan Shrimp and Scallops Recipe since the cream sauce can separate and the texture of the seafood may change. For better results, freeze the seafood separately (if you must) and prepare fresh sauce later.
Reheating
To warm leftovers without breaking the sauce, gently reheat on low heat in a skillet, stirring frequently and adding a splash of broth or cream if needed to loosen the sauce. Avoid microwaving whenever possible, as it can make the seafood rubbery and the sauce grainy.
FAQs
-
Can I use frozen shrimp and scallops for this recipe?
Absolutely! Just make sure to fully thaw them and pat them very dry before cooking to avoid excess water that prevents a good sear.
-
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you check your broth and seasonings are gluten-free. Serve over gluten-free pasta or rice if desired.
-
What can I substitute for heavy cream?
For a lighter option, half-and-half can work, though the sauce won t be as rich. For dairy-free alternatives, coconut cream can be a good choice but will add its own flavor.
-
How do I prevent overcooking seafood?
Keep cooking times short and use medium-high heat for searing. Once shrimp turn pink and scallops have a golden crust and are opaque throughout, they re done. Overcooked seafood becomes tough quickly.
Final Thoughts
This Creamy Tuscan Shrimp and Scallops Recipe holds a special place in my kitchen rotation because it always feels like a mini celebration no matter the occasion. I love how effortlessly it blends simple ingredients into something elegant and rich, yet totally approachable. Give it a try-you ll enjoy making it as much as eating it, and your family or guests will be asking for seconds before you know it!
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 rich and flavorful seafood dish that features succulent shrimp and tender sea scallops cooked in a luscious garlic cream sauce with sun-dried tomatoes, Parmesan cheese, and fresh spinach. Perfect for a quick and elegant dinner, this recipe brings together Italian-inspired flavors with a creamy, comforting texture.
Ingredients
Seafood
- 1/2 pound sea scallops
- 1/2 pound large shrimp, peeled and deveined
Seasonings
- 1/2 teaspoon kosher salt (more or less, to taste)
- 1/4 teaspoon freshly cracked black pepper (more or less, to taste)
- 1 tablespoon freshly minced garlic
- 1/4 teaspoon Italian seasoning
Cooking Ingredients
- 2 tablespoons olive oil
- 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
- 3 cups tightly packed fresh spinach
Instructions
- Prepare Seafood: Rinse the sea scallops and shrimp thoroughly and pat them dry with a paper towel. Season both sides of the scallops and shrimp with kosher salt and freshly cracked black pepper according to your taste.
- Cook Scallops: Heat the olive oil in a large skillet over medium-high heat. Place the scallops in the hot skillet and cook them for about 2-1/2 minutes on each side until they develop a golden-brown crust. Once cooked, transfer the scallops to a plate and set aside.
- Cook Shrimp: If needed, add a little more olive oil to the skillet. Add the shrimp and cook for about 1-1/2 minutes on each side until they turn pink and are just cooked through. Remove the shrimp and place them on the plate with the scallops.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for about 30 seconds, stirring constantly until fragrant but not browned.
- Prepare Sauce: Pour in the chicken broth and heavy cream, then add the thinly sliced sun-dried tomatoes, shredded Parmesan cheese, and Italian seasoning. Stir everything together thoroughly.
- Simmer Sauce: Bring the sauce mixture to a boil, then reduce the heat and let it simmer gently for 3 to 4 minutes to thicken slightly and marry the flavors.
- Add Spinach: Stir in the fresh spinach and continue simmering for 1 to 2 minutes until the spinach wilts and the sauce thickens to your desired consistency. Season with additional salt and pepper if needed.
- Combine and Serve: Return the cooked shrimp and scallops to the skillet, gently toss them in the creamy sauce to reheat briefly, and serve immediately. For a more substantial meal, serve over your choice of cooked pasta.
Notes
- Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
- For best results, dry the seafood thoroughly before seasoning to promote a good sear.
- This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the creamy sauce.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 390
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 185mg
