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
Units
Scale
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
