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Tuscan shrimp and scallops up close.
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5 from 8 votes

Tuscan Shrimp and Scallops

This Tuscan shrimp and scallops is succulent shrimp, scallops, and fresh spinach, tossed in a creamy parmesan sauce. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 350kcal


  • 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


  • 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. 


  • 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.


Calories: 350kcal | Carbohydrates: 6g | Protein: 21g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 763mg | Potassium: 356mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1709IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 2mg