This Tuscan shrimp and scallops is succulent shrimp, scallops, and fresh spinach, tossed in a creamy parmesan sauce.

I love quick and easy recipes such as creamy garlic shrimp, creamy garlic scallops, and this creamy Tuscan shrimp and scallops.

Tuscan shrimp and scallops in a skillet up close.

Whenever I want to impress my family and friends with restaurant-quality meals, I make them this dish. It’s packed with flavor, garlicky, and absolutely delicious. You can serve this with pasta, cilantro lime rice, or crusty bread for a perfect dinner option.

Why You’ll Love This Tuscan Shrimp and Scallops Recipe

Low Carb and Keto-friendly.
Can be served as an appetizer, lunch, or dinner.
Perfect for date night.
Cooks in under 30 minutes.
Leftovers taste amazing the following day. Make sure to place any leftovers in an air-tight container and refrigerate for up to 2 days. You can reheat it by simply cooking it on the stovetop for a couple of minutes.

Ingredient Notes

Heavy Cream – Feel free to use half and half instead.
Spinach – I used fresh but frozen works too, just make sure to thaw it completely.
Shrimp – Make sure you use raw, peeled, and deveined shrimp.
Scallops – You may use bay scallops but I highly recommend sea scallops.

ingredients for Tuscan shrimp and scallops. Heavy cream, spinach, shrimp, scallops, sun dried tomatoes, cheese, garlic, and shallots.

How To Make Tuscan Shrimp and Scallops

Season the shrimp and scallops on both sides with salt and pepper. Heat some oil in a large skillet over medium-high heat.
Cook the scallops for 2-3 minutes on each side, then remove them from the skillet. Add some butter and shallots to the skillet and cook for 1 minute.
Stir in the spinach and red crushed pepper, season with salt and pepper. Cover and cook for 1-2 minutes.
Stir in the fresh garlic and cook until fragrant. Add the heavy cream and parmesan cheese. Once the sauce thickens slightly, add the shrimp and cover. Cook for 1-2 minutes or until the shrimp are fully cooked through.
Place the scallops back into the skillet and cook for an additional 10-20 seconds. Check for seasoning and enjoy.

eight scallops cooking in a skillet on the stovetop.

Top Tips

Make sure the scallops are very dry, that is the only way to get that beautiful crust.
Go easy on the salt when seasoning the sauce, the parmesan cheese will add lots of saltiness and so will the seasoned shrimp and scallops.
Not a fan of spinach? Add some red bell peppers, mushrooms, and/or eggplant.

spinach, onions, garlic, and sun dried tomatoes in a skillet.

Do Scallops Take Longer To Cook Than Shrimp?

Yes and for this reason, I like to cook the shrimp and scallops separately. They both cook fairly quickly but shrimp take a little less to cook than scallops.

Can I Add Wine?

Yes, if adding white wine make sure you let it reduce by half before adding the heavy cream. Some white wines I recommend are Pinot Gris and Chardonnay.

Tuscan shrimp and scallops with fresh spinach in a skillet.

More Shrimp and Scallops Recipes

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