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.
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Creamy Shrimp and Scallops
Tuscan Shrimp and Scallops in a rich creamy sauce with sun dried tomatoes and spinach. Incredibly delicious, super quick and so easy to make.
Servings: 4
Calories: 507kcal
Video
Notes
If the sauce seems really thick you can add a little chicken stock or dry white wine.
Nutritional Info
Calories: 507kcal | Carbohydrates: 15g | Protein: 18g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1206mg | Potassium: 535mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1907IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 1mg
