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–+ servings
creamy shrimp and scallops with sundried tomatoes and spinach in metal pan
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4.92 from 56 votes

Creamy Shrimp and Scallops

This restaurant quality dish is ready to eat in 30 minutes or less!
Prep Time15 minutes
Cook Time15 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4 to 6
Calories: 628kcal
Author: Andrea Mut

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)

Notes

STORAGE: 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 this dish. The cream will split and the seafood will become rubbery. 
FOR SUBSTITUTIONS AND PRO TIPS- See post above. 
NUTRITION FACTS are based on 1 of 4 servings and are an estimate only. 

Nutrition

Serving: 1serving | Calories: 628kcal | Carbohydrates: 18g | Protein: 56g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 181mg | Sodium: 1040mg | Potassium: 1070mg | Fiber: 2g | Sugar: 3g