Creamy Tuscan Shrimp and Scallops – A Decadent One-Pan Dinner
Imagine plump shrimp and tender scallops swimming in a garlicky, creamy sun-dried tomato sauce.
Now stop imagining—because you’re about to make it better than any overpriced Italian joint.
This Creamy Tuscan Shrimp and Scallops dish is the kind of meal that turns weeknight dinners into standing ovations.
No fancy skills needed, just a skillet and 20 minutes. Hungry yet? Good.
Let’s fix that.
Why This Recipe Will Own Your Dinner Rotation
This isn’t just another seafood dish—it’s a flavor bomb with a VIP list: sweet scallops, juicy shrimp, and a sauce so good you’ll lick the spoon (we won’t judge).
The magic? Sun-dried tomatoes and Parmesan add umami depth, while cream and garlic keep it luxe.
Plus, it’s faster than delivery and looks like you hired a personal chef.
Creamy Tuscan Shrimp and Scallops – A Decadent One-Pan Dinner
Course: Dinner4
servings10
minutes15
minutes450
kcalIngredients
large shrimp, peeled and deveined
sea scallops, patted dry
garlic, minced
heavy cream
grated Parmesan
sun-dried tomatoes, chopped
baby spinach
Italian seasoning
olive oil
Salt and pepper to taste
Red pepper flakes (optional, for heat)
Step-by-Step Instructions
- Sear the seafood: Heat olive oil in a skillet over medium–high. Cook shrimp and scallops 2–3 minutes per side until golden. Remove and set aside.
- Build the sauce: In the same pan, sauté garlic for 30 seconds. Add sun-dried tomatoes, spinach, and Italian seasoning. Cook until spinach wilts.
- Make it creamy: Pour in heavy cream and Parmesan. Stir until the cheese melts and the sauce thickens (about 3 minutes).
- Reunite the seafood: Return shrimp and scallops to the pan. Toss to coat and heat through (1–2 minutes).
- Serve: Garnish with extra Parmesan and red pepper flakes. Pair with pasta, crusty bread, or a salad if you’re feeling virtuous.
Storage Tips (Because Leftovers Happen)
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of cream to revive the sauce.
Freezing? Don’t. Seafood gets weirdly textured when thawed.
Why This Dish is a Win
Beyond tasting like a vacation in Tuscany, this recipe is high-protein, low-carb (if you skip the pasta), and packed with nutrients from spinach and tomatoes.
It’s also embarrassingly easy for how impressive it looks. Date night? Dinner party?
You’re covered.
Nutrition Facts (Per Serving)
- Calories: 450
- Protein: 35g
- Fat: 28g
- Carbs: 12g
- Fiber: 2g
Common Mistakes to Avoid
- Overcrowding the pan: Sear seafood in batches unless you want steamed, sad shrimp.
- Using pre-shredded Parmesan: It contains anti-caking agents that make your sauce grainy. Freshly grated or bust.
- Overcooking the scallops: They turn rubbery fast. Aim for a golden crust and tender middle.
Swaps and Subs (Because Life Happens)
- No heavy cream? Half-and-half works, but sauce will be thinner.
- Vegetarian? Swap seafood for mushrooms and artichokes.
- Allergic to shellfish? Chicken or firm tofu are solid stand-ins.
FAQs
Can I use frozen shrimp and scallops?
Yes, but thaw and pat them bone-dry first.
Wet seafood = soggy sear.
What’s the best side for this dish?
Garlic bread for carb lovers, zucchini noodles for the keto crowd. Or just eat it straight from the pan—we support you.
Why did my sauce break?
You probably cranked the heat too high. Cream sauces are divas—keep it medium-low and stir often.
Final Thoughts
This Creamy Tuscan Shrimp and Scallops recipe is the culinary equivalent of a mic drop.
It’s fast, fancy, and foolproof. So next time you’re tempted to splurge on seafood pasta downtown, grab a skillet instead. Your wallet—and your taste buds—will thank you.
