This Creamy Shrimp & Scallops with Sun-Dried Tomatoes looks and tastes like a dish you would get in a restaurant but only takes 30 minutes or less to get in your mouth! Loaded with garlic, spinach, and a good splash of white wine this easy recipe packs a flavour punch!
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- avocado or grapeseed oil
- fresh garlic
- dried chili flakes
- dry white wine
- sun dried tomatoes packed in oil
- 35% (whipping) cream
- baby spinach
- Parmesan cheese
- salt and pepper
- fresh parsley, optional
How to make this recipe
Start by sauteing the scallops and shrimp. Those are removed from the pan to make the sauce. Sautee shallots, garlic, and chili flakes, and add some white wine. Once that has reduced, add the sun-dried tomatoes and cream. That boils down until thickened and creamy. Add the spinach and Parmesan cheese and then the scallops and shrimp go back in. Easy peasy!
Nothing fancy is needed to create this recipe. However, if you are interested in the pan I used it's this All-Clad Saute Pan (affiliate link).
Shrimp and scallops - You can use one or the other. Firm fleshed fish such as salmon or halibut would also be delicious with this sauce. Pan sear the fish 5 minutes on each side or until cooked through. Transfer to a plate while you continue to follow the recipe.
Whipping Cream - Substitute cream for a non-dairy alternative such as coconut milk.
Sun-Dried Tomatoes - Roasted red peppers would make a great substitute for tomatoes. Also sauteed fresh red pepper strips. Add them in with the shallots.
Shallots - Half a small onion, diced can be used instead of shallots.
White wine - If you don't want to use white wine substitute with chicken, fish or vegetable stock.
Baby spinach - You can use frozen (thawed) spinach here. If using regular "adult" spinach, remove stems and chop or tear them into smaller pieces.
Parmesan cheese - Pecorino Romano can also be used.
- Make sure the scallops are dried really well before frying. If you are using larger shrimp you will be able to get a nice golden crust on them. However, if using smaller scallops, as I did, the cook time isn't long enough to achieve that but it's still important to dry them well.
- Be sure to use a minimum 35% cream (whipping cream) for this recipe otherwise your sauce will split and be too thin.
- I left the tails on the shrimp but only so they look prettier for the photos so feel free to remove them when peeling.
- I used small sea scallops and shrimps that were 26-30 per lb size. You can use any size shrimp and scallops just keep in mind cooking times will need to be adjusted.
How do I store it?
This dish will keep in the fridge, covered for 3 days. Reheat gently in a skillet. Microwaving can make the shrimp and scallops rubbery.
I don't suggest freezing as the cream will split and the seafood will be rubbery.
What should I serve with it?
This recipe is delicious eaten just on its own, over top of your favourite pasta or rice, with a nice piece of crusty bread. Or if you are going low carb try some spiralized zucchini or cauliflower rice or mash.
For the Livy Method
This is a great meal for dinner served on its own or on top of zucchini "noodles", cauliflower mash, or with a green salad. If having for lunch, serve with a larger portion of vegetables on the side or a side salad loaded with veggies.
Other Recipes for you to try
- EASY SHRIMP STIR FRY WITH PAD THAI SAUCE
- GRILLED SHRIMP WITH COCONUT CREAMED CORN
- FISH STEW WITH FENNEL AND SAFFRON CREAM
Creamy Shrimp & Scallops with Sun Dried Tomatoes
- 2 tablespoon avocado or grapeseed oil, plus more if needed
- 540 g (1 ¼ lbs) scallops, dried well
- 540 g (1 ¼ lbs) shrimp, peeled
- 2 shallots, diced small
- 3 large cloves garlic, minced
- ¼ teaspoon chili flakes
- ½ cup dry white wine
- ½ cup sun dried tomatoes packed in oil, drained and chopped
- 1 ½ cups whipping cream
- 3 to 4 cups baby spinach
- ½ cup parmesan cheese, freshly grated
- Salt and pepper to taste
- Dry the scallops and shrimp really well with paper towel. Season with salt and pepper.
- Heat 2 tablespoon of avocado or grapeseed oil in a large skillet over medium-high heat.
- Add scallops to hot pan and cook for 1-2 minutes per side, depending on size. Transfer to a plate.
- Add shrimp to the pan and cook for 1 minute per side. Transfer to the same plate as the scallops. Lower heat to medium-low.
- Add shallots and cook, stirring constantly, for 2-3 minutes or until softened and glassy. Add garlic and chili flakes and continue cooking and stirring until the garlic is fragrant. About 1 minute.
- Add white wine and bring to a boil. Scrape all the brown bits from the bottom of the pan. This adds extra flavour to the dish. Simmer until reduced by half. Approximately 2 minutes.
- Add cream and sun dried tomatoes. Simmer until the cream starts to reduce and thicken. 2-3 minutes.
- Add spinach and parmesan cheese. Stir until spinach is wilted. Taste and add salt and pepper as necessary.
- Return scallops and shrimp to the pan and stir to combine and warm the seafood.
- Serve immediately topped with extra parmesan cheese and fresh parsley (optional)