Tuscan Shrimp and Scallops Recipe
, Updated Oct 13, 2022
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Tuscan Shrimp and Scallops in a rich creamy sauce with sun dried tomatoes and spinach. A super easy recipe that’s quick enough for a weeknight dinner but fancy enough for a dinner party!
Love scallops? Try my Pan-fried Scallops with Spiced Herby Butter
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Creamy Tuscan ANYTHING always goes down well in our house. I love my Tuscan Shrimp Linguine and Crockpot Tuscan Chicken recipes so much they are on regular rotation on our family table.
This creamy Tuscan shrimp and scallops however is the LUXURY version! Picture an ultra rich, creamy, garlicky sauce with spinach, Parmesan and tender scallops and shrimp. Swoon!!
Serve over pasta, with rice, with crusty bread or some Konjac Shirataki Rice for a low carb option. This recipe is delicious any which way you serve it!
Here’s why you will LOVE this creamy Shrimp and Scallop recipe
- So quick – cooks in about 20 minutes
- Perfect for a weeknight meal but fancy enough date night
- Keto and low carb friendly
HOW TO MAKE MY CREAMY SHRIMP AND SCALLOPS RECIPE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Use large raw de-veined shrimp and large sea scallops for best results. Pat the shrimp and scallops dry with kitchen paper and season with salt and pepper.
Heat the olive oil in a large pan. Add the scallops flat side down and cook without moving until golden brown on one side. Turn the scallop over and cook for a further 1-2 minutes. Transfer to a bowl.
Add the shrimp and pan fry for a couple of minutes minutes until the shrimp just turn pink. Set aside with the scallops.
Add the butter and melt over medium heat. Sauté the shallots for five minutes and then add the sun-dried tomatoes and garlic. Add the lemon juice, cook for a further two minutes then lower the heat.
Stir in the cream and bring to a low simmer (add a splash of stock or a little dry white wine if the sauce is too thick for your liking). Add the shrimp and scallops back to the pan.
Add the chopped spinach, stirring it in until it wilts. I sometimes use chard or baby kale in this recipe. Stir in the grated Parmesan, if using, until it melts into the creamy sauce.
Tear the basil leaves and stir into the sauce. Taste and season with salt and pepper as needed. Sprinkle with the lemon zest and serve.
- Crockpot Tuscan Chicken
- Creamy Tuscan Shrimp Linguine
- Ribollita – Hearty Tuscan Vegetable Soup
- Speedy Delicious Italian Pasta Puttanesca
- Cajun Chicken and Shrimp Alfredo
HAVE YOU MADE MY CREAMY SHRIMP AND SCALLOP RECIPE? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Creamy Shrimp and Scallops
Video
Ingredients
- ½ lb (225g) raw shrimp
- ½ lb (225g) sea scallops
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tbsp olive oil
- 1 tbsp butter plus extra, if needed
- 2 shallots finely diced
- 4 large garlic cloves minced
- 4 tbsp sun-dried tomatoes chopped
- 1 tbsp lemon juice or to taste
- 1 ½ cups (300ml) cream pouring / single
- ½ cup (approx 50g) spinach chopped
- 4 tbsp freshly grated Parmesan cheese (optional)
- fresh basil to taste
- 1 lemon zest only
Instructions
- Pat the shrimp and scallops dry with kitchen paper and season with salt and pepper.
- Heat the olive oil in a large pan. Add the scallops flat side down and cook without moving until golden brown on one side. Turn the scallops over and cook for a further 1-2 minutes. Transfer to a bowl.
- Add the shrimp and pan fry for a couple of minutes minutes until the shrimp just turn pink. Set aside with the scallops.
- Add the butter and melt over medium heat. Sauté the shallots for five minutes and then add the sun-dried tomatoes and garlic. Stir in the lemon juice and cook for a further two minutes then lower the heat.
- Stir in the cream and bring to a low simmer. Add the shrimp and scallops back to the pan.
- Add the chopped spinach, stirring it in until it wilts. Stir in the grated Parmesan, if using.
- Tear the basil leaves and stir into the sauce. Taste and season with salt and pepper as needed. Sprinkle with the lemon zest and serve.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Made it with a couple subs. Coconut cream ton keep it close to dairy free (still used a homemade dry cheese, close to parm). Used fresh cherry tomatoes, as well
As broccoli. Turned out great.
Highly recommend the coconut. Added a great flavor!
So glad you liked it Nick xx
Can you use milk instead of cream or half and half?
I am afraid milk is likely to curdle
I made this yesterday and it was delicious! My granddaughter came over and ate some and wanted to take rest of it with her! So she took the rest home with her she liked it so much!
Lovely to hear, thank you