00743 11 40 C 11 55. 007431 69 40 69 C 47. This post how to cook shrimp contain affiliate links.
Sign up for my free email subscription and never miss a recipe. Shrimp and scallops in a cream sauce with spinach and sun-dried tomatoes in a skillet. Shrimp and scallops in a Tuscan cream sauce over pasta in a white bowl. Since shrimp and sea scallops have different cooking times, I cooked them separately. They both cook quickly but shrimp take a little less time to cook than scallops.
Over-cooking gives shrimp and scallops a tough, rubbery texture. Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium high heat. Transfer to the plate with the cooked scallops and set aside. Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Bring to a boil, reduce heat and simmer 3-4 minutes.
Season with salt and pepper, if desired. Return shrimp and scallops to skillet and serve topped with cream sauce. Optional: serve over cooked pasta, if desired. Notify me via e-mail if anyone answers my comment. This recipe is delicious, I did make adjustments based on my taste. I used about 10 whole crabs, I removed the meat and used the shells for stock. Instead of using olive oil as others stated I used butter.
I omitted the spinach and used onions, garlic and seasonings to cook with the scallops and shrimp. This recipe has a awesome presentation and blasts of creamy flavor coming through. I assumed it might be fishy tasting but to my surprise it was very flavorful. I used whole wheat spaghetti noodle and it complemented the sauce perfectly. Could this be frozen, and if so, at what stage ? I hope you enjoy it if you make it! Was delicious didn’t change much at all and was very easy.
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