Creamy Tuscan Shrimp

🦐 Creamy Tuscan Shrimp & Scallops

Servings: 4
Cook Time: 25 minutes

Ingredients:

• 1/2 lb large shrimp, peeled & deveined
• 1/2 lb sea scallops, patted dry
• 2 tbsp olive oil (dCreamy Tuscan Shrimp ivided)
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup sun-dried tomatoes (in oil), drained & chopped
• 2 cups fresh spinach (or baby kale)
• 1 cup heavy cream
• 1/2 cup chicken broth (or seafood stock)
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Sear the seafood

   • Heat 1 tbsp olive oil in a large skillet over medium-high.
   • Season shrimp and scallops lightly with salt & pepper.
   • Sear scallops first, about 2 minutes per side, until golden. Remove and set aside.
   • Add shrimp and cook 1–2 minutes per side until pink. Remove and set aside with scallops.

2. Make the sauce

   • In the same skillet, add remaining olive oil and butter.
   • Sauté garlic for 30 seconds until fragrant.
   • Add cherry tomatoes and sun-dried tomatoes; cook 2–3 minutes until softened.

3. Creamy base

   • Stir in chicken broth and heavy cream, scraping up browned bits.
   • Add Parmesan, Italian seasoning, and red pepper flakes.
   • Simmer 3–4 minutes until the sauce slightly thickens.

4. Finish the dish

   • Stir in spinach until just wilted.
   • Return shrimp and scallops to the skillet, spooning sauce over them.
   • Simmer 1–2 minutes to heat through.

5. Serve

   • Garnish with fresh basil and extra Parmesan.
   • Serve over pasta, rice, mashed potatoes, or with crusty bread.

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✨ Pro tip: Patting scallops dry before searing gives them that beautiful golden crust.