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!
This post may contain affiliate links. If a purchase is made I receive a small commission at no cost to you. Thank you for your continued support.
- 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.
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 and Scallops
- 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)
Delicious! The whole family loved it! So easy to make - we switched out the shrimp for octopus (because that's what we had). Andrea, all your recipes have been a hit! You should write a book! I'd be your first customer! Thank you.
I'm so happy you enjoyed it with octopus! I would love to put together a book just don't know how to get started 😆
Excellent recipe. Used coconut milk and was just as delicious. All your recipes turn out delicious and perfect.
I'm so happy you enjoyed it with the coconut milk!
Jo-Anne Kemp says
This is a keeper! Definitely tastes like a meal I might have ordered at a better-dining restaurant; there is so much flavour in this dish. My husband told me he hopes this gets added to the repertoire of meals I make. I discovered you through Gina Livy just one short month ago and have made at least a dozen recipes so far. You are my new go-to site for recipe ideas!
Hi Jo-Anne! I'm so happy to hear that! Thanks so much for commenting!
SUSAN SUMMERS says
We made this for dinner tonight. Loved this recipe and will definitely make it again!
I'm so happy you enjoyed it! Thanks for your comment!
Marilyn Martin says
Delicious, this is a great dish to serve anytime, but especially if you’re having company over. To be honest, there hasn5 been a dish of Andrea’s I haven’t loved.
Thanks so much Marilyn! I'm so happy you are enjoying the recipes!
This was so delicious and easy to make. I served it over zucchini noodles. Will definitely make it again and maybe try adding some mushrooms.
Hi Pam! So happy you enjoyed it! Mushrooms would be a great addition!
This was delicious, super easy and quick! Everyone in the house loved it, thank you!
My pleasure Erica! So happy you enjoyed it!
Allison Arnott says
"If I ordered this in a fancy seafood restaurant, I would give it five stars and tell all my friends about it"- my boyfriend. Haha.
I found small bags of shrimps and scallops so I also added mussels. Yum.
Filing this one under the "cook to impress" folder.
Thank you Andrea, once again, for making me look like a gourmet chef.
I love that!!! Thanks so much for your comment! So happy you enjoyed the recipe!
This was DELICIOUS!!
I always over cook shrimp, your instructions were excellent!
I was confused with respect to your metric and imperial weight on the seafood.
340g is 3/4 lbs. 1 1/4 lbs is 568g.
If I change the number of servings, the imperial weight stays at 1 1/4 lbs, regardless of serving size.
Thanks for pointing out the mistake in the amount of grams. It has been corrected. The automatic conversion feature will only convert the first entered measurement so won't change the pounds amount. A quick Google search will provide you with the correct amount. Hope that helps!
Family dins tonight…I was just scooping the leftover sauce with my finger, not a leftover shrimp to be had. Great dish, easy peasy.
Victoria Best says
A new favourite! It was amazing! I feel your website is the only one I cook from! Thank you for your amazing recipes! The whole family enjoyed!
This recipe is so decadent! I don’t drink so I substituted the half cup white wine with chicken stock and it still came out perfectly. Thank you so much for this wonderful recipe that still allows me to stick on plan.
Jodie Rackham says
Omg so amazing!! Way too good for downsizing week!! Any suggestions to keep Parmesan from clumping in sauce? Did I rush it?
If you sprinkle it on top and stir in slowly it shouldn't clump. Hope that helps! Happy you enjoyed it!
Kim Hoare says
Hi Andrea, can you suggest a zoodle maker brand and a knife sharpener. ( I live in Canada ) I have tried so many of your wonderful creations.
The spiralizer I use is called Vegetti and is a hand held one. It was very inexpensive but it works! As for knife sharpeners, for maintaining the edge I like small ones like Sharpal pocket sharpeners. For getting an edge back I have Chef's Choice electric sharpener. Hope that helps!
Kim Hoare says
thank you so much Andrea, your are simply the best. Because of you I am far more comfortable in the kitchen and don't feel there is no silly question!
Sheena whitworth says
OMG, this was amazing! Thanks Andrea!!
Deb Reaney says
Andrea you are turning me into a master chef 👩🍳 what I love about all your recipes they are so easy and quick and for some one like me this is golden
this one had us both loving it And we felt we had a special dinner and of corse I had to have the rest of the white wine with it 11 out of 10 for this one
Thanks so much Deb! I'm so happy you both enjoyed it!!!
Elizabeth Mague says
This recipe sounds fantastic! We love all your recipes.
Are you using raw shrimp or precooked shelled shrimp?
I used frozen raw shrimp that I thawed and peeled.
Marianne MALCHESKY says
Janet Keilhack says
Hi Andrea! This looks so good! Will it freeze well for leftovers another time? I’ve never cooked with scallops.
This one doesn't take well to freezing. The shrimp and scallops will become rubbery and the cream would split. You can split the recipe if it makes too much. It was a perfect amount for my husband and I for 2 dinners. Hope you enjoy it!
Looks amazing - can’t wait to try it!
I am very happy you are posting new recipes! 😊
I am very happy about that too! Hope you enjoy the recipe!
I am allergic to sundried tomatoes. Any suggestions for substitute?
Roasted red peppers would make a great substitute! Hope you enjoy it!