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.
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.
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.
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.
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.
More Shrimp and Scallops Recipes
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Tuscan Shrimp and Scallops
Ingredients
- 1/2 lb shrimp raw, peeled, and deveined
- 1/2 lb sea scallops
- 1 cup spinach fresh
- 1/2 shallot finely diced
- 3 garlic cloves finely minced
- 1 cup heavy cream
- 2 tbsp sun-dried tomatoes
- 2 tbsp parmesan cheese freshly grated
- 1 tbsp butter
- red crushed pepper to taste optional
- salt and pepper to taste
- oil
Instructions
- 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.
Notes
- 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.
This is fantastic. I added a little white wine, a finely chopped yellow bell pepper and some pine nuts. Served over a wild rice medley.
So glad you enjoyed it, Kristine! Your adjustments sound lovely.