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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Ingredient List
- avocado or grapeseed oil
- scallops
- shrimp
- shallots
- 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!
Equipment
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).
Substitutions
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.
Pro Tips
- 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.
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
📖 Recipe
Creamy Shrimp and Scallops
Ingredients
- 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
Instructions
- 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)
Amanda says
WOW! I made this Christmas Eve for the family and it was a huge hit. Soooo delicious. We have an old family favourite seafood chowder and I was told very emphatically this is even better. I guess we have a new tradition 🙂
Lynda says
Is there any reason I would not want to consider using this sauce with chicken?
Andrea says
Hi Lynda! You absolutely can use chicken in this recipe. I haven't tested it out yet so can't be sure about the timing but know that others have commented that it's delicious with chicken.
Lynne Enzweiler says
We made this for company last night and it got rave reviews from everyone. Even the man who does not eat tomatoes nor spinach ate it all and commented throughout the evening about how good the dish was (he ate everything). It was an easy dish to make and turned out looking just like your picture (although I did remove the shrimp tails). I sent copies of the recipe home with the guests and promoted your website as a go-to for consistently delicious food.
Andrea says
Wonderful! I'm so happy to hear it was enjoyed by everyone and thanks for sharing!
Jackie Tridico says
Lynne,
This dish is a favourite in our home! Like I told Andrea my 7 year old grandson loves it along with many of her recipes ! I love it when he tells me I am the best cook ever !
Doreen says
This is another foolproof delicious recipe! Yum! No leftovers at our house! Thank you!
Jackie Tridico says
5 STARS !! Made this for Good Friday ! What a meal ! My 7 year old Grandson says I’m the best cook ever he loved it and so did we ! Another new favourite! Thank you Thank you Andrea your making me look good in the kitchen lol !
Andrea says
I'm so happy to hear that Jackie! So happy you all enjoyed it! Thanks for commenting!
Jen C says
Another hit from Andrea! This is so yummy and easy-peasy. One side note - my family doesn’t like sun-dried tomatoes, so I substituted them for roasted red peppers. It was divine. Another 5 star hit in my house.
Andrea says
Hi Jen!
Next time I make them I'm going to use roasted red peppers too. I think they would be lovely. So happy you all enjoyed it!
Carol says
OMG do NOT do this during a downsizing weeks
…Andrea this is AMAZING. !!!
Andrea says
Lol! I'm so happy you enjoyed it!!
Pauline says
Love this dish. So delicious. Perfect for company. Thanks
Jen Waters says
Hi Andrea,
I am planning on making this on Saturday for a family dinner. Did you use bay scallops in your dish, or the regular (big) scallops?
Andrea says
Hi Jen! They were regular scallops but small ones. You can use any size. Cook time will vary . Bay scallops won't need much time at all. Hope you enjoy it!
Jen Waters says
Hi Andrea,
Made this last night (hubby and daughter got involved, so it was a group effort!) It was truly delicious!! We will definitely make this again. Thanks for another great, easy recipe!
Jen
Andrea says
Hi Jen! I'm so happy you all enjoyed it! Thanks for commenting!
Jen Waters says
It's my daughter's birthday this weekend and guess what she requested for her special dinner? Haha, I was going to suggest this, but decided to just ask her what she wanted and this was the winner!! Thanks again for a great recipe. jen
Andrea says
Awww I'm so happy to hear that! Hope she has a wonderful birthday!
Julie C says
Tried this recipe a couple days ago and just finished the leftovers for lunch. My question is “is it wrong to lick the plate “. Absolutely delicious Andrea.
Andrea says
LOL! I love that! Thanks for the comment!
Julie says
Hi Andria can you please tell me what the 35% cream is? Not sure if that’s heavy whipping cream, half and half or something else. I want to make this for dinner tonight.
Andrea says
Hi Julie! 35% is the same as whipping cream. Hope you enjoy it!
Patti McCauley says
Honestly, just when I think you can’t share a better recipe, voila! This was soooo good! I subbed roasted red peppers for the sun dried tomatoes and it was delicious! A new favourite again! Thank you Andrea(my hubby thanks you too 😊)
Andrea says
Thanks Patti! I'm so happy you both enjoyed it! The red pears such a great substitute! 👌😀
Stephanie says
Amazing recipe. I whipped this up for Valentine’s day and my hubby was super impressed. This is a true restaurant quality meal and simple enough to whip together.
Thank you so much, Andrea! ♥️
Andrea says
Hi Stephanie! I'm so happy you both enjoyed it. It makes a great meal for a special occasion!
Deb Hobby says
Andrea , this was so easy to follow bur sooooo delicious made this tonight while on vacay fresh Shrimp and scallops omg , wonderful high end meal and I will do this again before heading home . Nice to have fresh seafood available to you . I rated this a 5 but it is really a 10 . Thanks Andrea ❤️
Andrea says
Oh that sounds wonderful! So happy you enjoyed it! Enjoy your vacation!!
Lucie Berthiaume says
Absolutely delicious.
Next time I’m serving to my favourite company.
Andrea says
Hi Lucie!
I'm so happy you enjoyed it! Thank you for commenting 😊
Christine says
Hi there! I commented on how amazing the dish is but i forgot to ask if I can substitute the cream with a non dairy option. Dairy and I aren’t great friends even though I love it. Thanks
Andrea says
Hi Christine!
Yes absolutely! Coconut milk would be the best choice. Thanks for reminding me I needed to add that to the substitutions list! 😀
TRUDY says
Hello, I have coronary artery disease and cant use cream or coconut milk due to the saturated fat. Could I use a thick greek yogurt? if not, is there a non-creamy version?
Andrea says
Hi Trudy! Great question! Although I haven't tested it out, I would add 1/2 cup chicken or fish stock, and after adding back the seafood in step 9 turn off the heat and stir in 1/2 cup of plain Greek yogurt. For a non-dairy version I would follow my suggestions above and omit the yogurt. Let me know how it turns out if you try either of them!
Christine says
There aren’t enough stars to express how AMAZING this recipe is! I made it for Valentines dinner tonight and OMG did it blow us away! Sooooo good! I would have ordered that at a restaurant kind of dinner! The Bomb! Still waiting for your cookbook. Thanks so much. You have given me more confidence in the kitchen with your recipes.
Andrea says
Thank you so much Christine! Such a wonderful compliment! I'm so happy you enjoyed it and are finding more confidence in the kitchen! 😀
Lyne Bourget says
Ridiculously good! Worthy of a special occasion
Annabelle says
Absolutely delicious and super easy. We made this as part of Gina Levy program and had it with cauliflower mash. 👌
Andrea says
Yum! So happy you liked the recipe!
Monica says
Definitely a five star recipe!! This was restaurant quality; so yummy and also tasted great the next day as left overs. (Had it not been downsizing week, there definitely wouldn't have been leftovers!!) Who knew diet plan food could be so delicious!!
Looking forward to trying more recipes!!
Andrea says
Hi Monica!
I'm so happy you enjoyed it! Thanks so much for your comment!