Creamy Shrimp and Scallops is one of those magical meals that feels like a restaurant dish but comes together in your own kitchen in under 30 minutes. With a silky garlic-Parmesan cream sauce, sun-dried tomatoes, and fresh spinach wrapped around perfectly seared scallops and juicy shrimp, it’s everything you want in a cozy, elegant dinner.
Whether you’re cooking for a quiet night in or trying to impress at your next dinner gathering, this one absolutely delivers.
Why You’ll Love This Creamy Shrimp and Scallop Recipe
Let me tell you — I’ve made this recipe on tired weeknights, on date nights, and even once when I had guests show up unexpectedly. Every single time, it gets rave reviews.
First off, the speed. It’s done in about 20 minutes, but you’d never guess that from the flavor. That garlicky cream sauce with sun-dried tomatoes tastes like something you’d order at a fancy little trattoria. And those scallops? Once you learn how to sear them properly, you’ll feel like a pro.
It also fits different moods and meals. I’ve spooned it over linguine for a pasta night, served it with steamed rice when I wanted something cozy, and even gone low-carb with cauliflower mash. It’s a flexible recipe that adapts to your kitchen and cravings.
Real-Life Ingredient Notes and Tips
Shrimp & Scallops – Go for large raw shrimp and fresh sea scallops if you can. I always pat them dry with paper towels before cooking — it helps get that golden sear without steaming. If frozen is what you have, just make sure they’re completely thawed and dried well.
Olive Oil & Butter – The olive oil is great for searing, and the butter adds richness later when sautéing the shallots. You get the best of both worlds here.
Shallots – These add a mild sweetness that balances the sauce. If you’re out of shallots, a bit of finely chopped red onion works in a pinch.
Sun-Dried Tomatoes – Their concentrated, tangy-sweet flavor really makes the sauce pop. I always keep a jar in my pantry for recipes like this.
Garlic & Lemon Juice – Don’t skimp here. Garlic gives the depth, and lemon juice brings in brightness to cut through the cream.
Heavy Cream – This is the base of the sauce, and while I’ve tried light cream in the past, nothing beats the richness of full-fat heavy cream in this dish.
Spinach – I like to toss in a couple handfuls of baby spinach near the end. It wilts quickly and adds some freshness. Baby kale or chopped Swiss chard work too if you’ve got those instead.
Parmesan – Stirring in freshly grated Parmesan gives the sauce that nutty, salty depth. Pre-shredded cheese won’t melt as smoothly, so I always go for the real deal.
Fresh Basil & Lemon Zest – These are the final flavor enhancers. The basil adds herbal brightness, and lemon zest lifts everything up right at the end.
Tips and Tricks for the Best Results
- Searing scallops: The trick is a hot pan and dry scallops. I season them right before they hit the pan, and I don’t touch them until that beautiful golden crust forms.
- Don’t overcook the shrimp: They only need a minute or two per side. You want them just barely pink so they stay juicy once they go back into the sauce.
- Deglaze with a splash of white wine: If your sauce feels a bit too thick or rich, I sometimes add a couple tablespoons of dry white wine to loosen it. It adds a subtle tang and complexity.
- Taste as you go: This recipe is all about balance — the salt from the cheese, the acid from the lemon, the richness from the cream. Don’t be afraid to adjust the seasoning right before serving.
Serving Suggestions
Here are some of my favorite ways to serve this:
- Over pasta – Linguine, fettuccine, or even angel hair are perfect choices. The sauce clings beautifully to long noodles.
- With rice – A scoop of creamy Tuscan shrimp and scallops over a bed of rice makes a really cozy plate.
- Crusty bread – If you’re skipping carbs in the main dish, at least keep some good bread on the table. That sauce deserves to be mopped up.
- Low-carb option – Serve it with roasted cauliflower, sautéed zucchini noodles, or even shirataki rice for a lighter meal.
I’ve even served it over creamy polenta before — and wow, was that comforting.
Storage and Reheating
If you happen to have leftovers (though that rarely happens around here), store them in an airtight container in the fridge for up to two days.
When reheating, I warm it slowly over medium-low heat on the stove, stirring often. I sometimes add a splash of cream or broth to loosen up the sauce. Avoid microwaving if you can — it tends to make the scallops rubbery and the sauce separate.
I don’t recommend freezing this dish, since the cream sauce can get grainy and seafood doesn’t reheat particularly well from frozen.
FAQs
Can I use frozen seafood?
Yes, just thaw it completely and pat it dry. Extra moisture is the enemy of a good sear.
Is this keto-friendly?
It definitely can be! Just skip the pasta or bread and serve it with a low-carb veggie or shirataki noodles.
What can I substitute for heavy cream?
You can use half-and-half, but the sauce won’t be quite as rich. For a dairy-free option, full-fat coconut milk works — just note the flavor will change slightly.
Can I double this recipe for a dinner party?
Absolutely! Just make sure not to overcrowd the pan when searing the seafood. You may need to cook it in batches to keep everything golden and not steamed.
Final Thoughts
This Creamy Tuscan Shrimp and Scallops recipe feels like a little luxury — but it’s the kind of luxury you can whip up on a Tuesday night. It’s fast, flavorful, and makes you feel like you’re treating yourself, even if you’re just eating dinner in your favorite worn-out sweatshirt.
I keep this one in my back pocket whenever I want something impressive without the stress. And every time I make it, I’m reminded that simple ingredients — when cooked with a little care — can feel incredibly special.
Creamy Shrimp and Scallops
Creamy Shrimp and Scallops is one of those magical meals that feels like a restaurant dish but comes together in your own kitchen in under 30 minutes.
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 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
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 139Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 14mgSodium 719mgCarbohydrates 8gFiber 1gSugar 3gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
