Creamy Garlic Shrimp & Scallops

 Ingredients

Seafood

• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops
• 1 tbsp olive oil
• 1 tbsp butter
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika

Creamy Garlic Sauce

• 2 tbsp butter
• 4 cloves garlic, minced
• ½ cup chicken or seafood broth
• 1 cup heavy cream
• ½ cup grated Parmesan
• 1 tsp Italian seasoning
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• ¼ tsp red pepper flakes, optional

 Instructions

1. Prepare the seafood: Pat shrimp and scallops very dry. Season with salt, pepper, and paprika.
2. Sear scallops: Heat olive oil in a large skillet over medium-high heat. Sear scallops about 2–3 minutes per side until golden. Remove and set aside.
3. Cook shrimp: Add shrimp to the same pan and cook about 1–2 minutes per side, until pink and opaque. Remove from the pan.
4. Make the sauce: Lower heat to medium. Add butter and garlic; cook for about 30–60 seconds.
5. Pour in broth and scrape up the browned bits from the pan. Simmer for 2 minutes.
6. Add heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer gently for 3–5 minutes until creamy and slightly thickened.
7. Combine: Return shrimp and scallops to the skillet. Spoon the sauce over the seafood and warm for 1–2 minutes.
8. Finish with lemon juice and fresh parsley.
9. Serve immediately with rice, pasta, mashed potatoes, or crusty bread.

 Nutrition — Approx. per serving

• Calories: 500–600
• Protein: 50–55g
• Carbs: 8–12g
• Fat: 30–35g
• Fiber: 0–1g

Nutrition varies depending on the cream, cheese, and serving size.

 Nut & Allergen Info

• Peanuts: None
• Tree nuts: None
• Dairy: Yes — butter, cream, Parmesan
• Shellfish: Yes — shrimp and scallops
• Eggs: None
• Gluten: Usually none, but check broth and seasonings
• Soy: Check packaged broth/seasonings

 Q/S

Q: Can I use only shrimp?
Yes. Use about 1½–2 lb shrimp.

Q: Can I use frozen seafood?
Yes. Thaw completely and pat very dry before cooking.

Q: Can I replace heavy cream?
Half-and-half can work, but the sauce will be lighter and less thick.

Q: Can I add spinach?
Yes. Add 2–3 cups fresh spinach to the sauce and cook until wilted.

Q: What should I serve with it?
Rice, pasta, mashed potatoes, steamed vegetables, or crusty bread are good options.