Scallops and Shrimp with Creamy Sun-Dried Tomato Sauce

When I want something that feels indulgent yet comes together quickly, I make Scallops and Shrimp with Creamy Sun-Dried Tomato Sauce. It’s an elegant seafood dish with tender scallops, juicy shrimp, and a rich, velvety sauce made with cream, garlic, and tangy sun-dried tomatoes. It’s perfect for a date night, dinner party, or just treating myself to something special.

Why You’ll Love This Recipe

I love this recipe because it’s both luxurious and approachable. The scallops and shrimp cook in just minutes, and the sauce brings everything together with bold flavor. The sun-dried tomatoes add a sweet tanginess that pairs perfectly with the cream and garlic, and the seafood makes it feel restaurant-worthy without being complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ pound large shrimp, peeled and deveined
• ½ pound sea scallops, patted dry
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• Salt and black pepper, to taste
• 3 garlic cloves, minced
• ½ cup sun-dried tomatoes (packed in oil), drained and chopped
• 1 cup heavy cream
• ½ cup chicken broth or seafood stock
• ½ teaspoon Italian seasoning
• ¼ cup grated Parmesan cheese
• Fresh parsley or basil, chopped, for garnish

Directions

Step 1: Sear the Seafood
I season the shrimp and scallops with salt and pepper. In a large skillet, I heat the olive oil and 1 tablespoon butter over medium-high heat. I sear the scallops for about 2 minutes per side until golden, then remove. I cook the shrimp for 1–2 minutes per side until pink, then remove as well.

Step 2: Build the Sauce
In the same skillet, I melt the remaining butter and sauté garlic for 30 seconds. I stir in the sun-dried tomatoes, letting them soften. Then I pour in the chicken broth, scraping up any browned bits.

Step 3: Make it Creamy
I reduce the heat to medium and stir in the heavy cream, Italian seasoning, and Parmesan cheese. I let the sauce simmer for 3–5 minutes until slightly thickened.

Step 4: Combine
I return the scallops and shrimp to the skillet, tossing them gently in the sauce until warmed through.

Step 5: Serve
I garnish with fresh parsley or basil and serve over pasta, rice, or with crusty bread to soak up the sauce.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: Approximately 420 per serving

Variations

• I sometimes add spinach or kale to the sauce for extra greens.
• For a spicier version, I sprinkle in red pepper flakes or a touch of cayenne.
• I swap shrimp or scallops with chicken when I want a surf-and-turf style variation.
• If I want it extra rich, I stir in a spoonful of mascarpone or cream cheese.

Storage/Reheating

I store leftovers in the fridge for up to 2 days in an airtight container. To reheat, I warm gently over low heat on the stovetop, adding a splash of broth or cream to loosen the sauce. I avoid microwaving too long since seafood can overcook quickly.

FAQs

Can I use frozen seafood?

Yes. I thaw completely and pat dry before searing for the best texture.

How do I keep scallops from getting rubbery?

I make sure the pan is hot and only cook them for about 2 minutes per side — just until golden.

Can I substitute half-and-half for cream?

Yes, but the sauce will be a bit thinner. I sometimes add extra Parmesan to thicken it.

What pasta works best with this sauce?

I like linguine, fettuccine, or penne — noodles that hold creamy sauces well.

Can I make the sauce ahead?

Yes, I can prepare the sauce a few hours in advance, then reheat and add the shrimp and scallops just before serving.

Conclusion

Scallops and Shrimp with Creamy Sun-Dried Tomato Sauce is one of my favorite ways to turn a quick dinner into something truly special. With rich garlic cream sauce, sweet-tangy sun-dried tomatoes, and perfectly cooked seafood, it feels decadent without being fussy. Whether I’m cooking for guests or just treating myself, this dish always impresses.

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