Tuscan Shrimp and Scallops (Super Delicious and Low Carb)

Season the shrimp and scallops on both sides with kosher salt and pepper.

Cook the scallops for 2 to 3 minutes on each side in a hot skillet with oil until they have a nice crust.

Cook the shrimp for about 30 seconds, separately from the scallops, as they cook quicker.

Remove the scallops from the skillet and set aside.

Remove about 90% of the oil from the skillet and add some butter.

Reduce the heat to medium low and cook the shallots for about 40 seconds, keeping an eye on them to prevent burning.

Add red crushed pepper, sun-dried tomatoes, and fresh spinach to the skillet, cover, and cook for about 2 minutes.

Add lots of fresh garlic, season with salt and pepper, and add heavy cream and parmesan cheese.

Let the sauce thicken for about a minute.

Add the shrimp back to the skillet and cover; the shrimp will take about a minute to cook.

Uncover and add the scallops back to the pan, mixing everything around until the sauce is creamy.

Equipment Needed

Spice Level:

Dietary