Tuscan Shrimp and Scallop Pasta

We always have shrimp around and often scallops too, This sounded like a good idea. Of course, I had to fiddle with it.









12 oz  sea scallops

12 oz large shrimp, peeled and deveined
2  Tbs olive oil
1 Tbs minced garlic

8oz sliced mushrooms

1/2 cup white wine (Chenin Blanc – nothing fruity)
1 cup chicken or veggie broth
1 cup heavy o cream
1/2  cup sun-dried tomatoes in oil, drained and thinly sliced
3.4 cups shredded Parmesan cheese
1/2 tsp Italian seasoning
3 cups tightly packed fresh spinach

Salt Substitute and coarse ground pepper to taste


  1. Rinse scallops and shrimp and pat dry with a paper towel.  Season both sides with salt substitute and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.  Cook scallops on each side for approximately 2-½ minutes, or until browned.  Transfer to a plate.
  3. Add more olive oil to the skillet if necessary. Cook shrimp for about 1-½ minutes on each side or until shrimp have just turned pink on both sides.  Transfer to the plate with the cooked scallops and set aside.
  4. Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
  5. Add wine and mushrooms.  Sauté mushrooms in wine garlic oil, until soft.
  6. Add broth, cream, sun-dried tomatoes, Parmesan cheese and Italian seasoning.  Stir well to combine.
  7. Bring to a boil, reduce heat, and simmer 3-4 minutes.  Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
  8. Season with salt substitute and pepper, to taste
  9. Return shrimp and scallops to skillet and serve topped with cream sauce.

  serve over cooked pasta or rice