Shrimp and Scallops in Creamy Marinara Sauce
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Shrimp and scallops are lightly sautéed with herbs, tomatoes, garlic, white wine, and olive oil, then simmered in a savory, creamy marinara sauce for a weeknight dinner that’ll make it feel like the weekend. This dish is best when served over pasta or polenta, and goes great with a glass of white wine. You won’t believe how quick and easy this fancy Shrimp and Scallops in Creamy Marinara Sauce is to make, and it’s done in only 20 minutes!
It’s time for another edition of My Dad Likes to Cook For My Blog! His recipes are always out-of-this-world good, and I’m very happy to bring you another one today.
Last week he made Shrimp and Scallops in Creamy Marinara Sauce for dinner, and it did not last for leftovers. This dish is seriously good. The creamy marinara with the garlic and cherry tomatoes just works perfectly with the fresh flavors of the shrimp and scallops. I highly recommend serving this over pasta (gluten free if needed!) or polenta. We used a lightly pan-fried polenta, and it was simply delicious.
The best part? This dish is so easy to make. The shrimp and scallops cook quickly and the whole dish is ready in only 20 minutes, so it’s perfect for a weeknight dinner. If you can saute, you can make this, and you’ll be glad you did!
In my family, we’re big seafood fans. Except for my mom, she likes chicken.
But when it comes to the rest of us, give us seafood any day. In particular, besides for my personal favorite, salmon (get my Dijon Crusted Salmon Recipe here), a shrimp and scallop recipe is always a hit in my house. We usually serve it with (gluten free!) pasta, and plenty of (gluten free!) garlic bread to soak up the sauce that comes with it.
I use Schar brand gluten free baguette from my grocery store, but I’m working on a gluten free baguette recipe for this blog. Hopefully I’ll have that for you soon!
As always, I suggest making your own marinara sauce and freezing or canning it for occasions like this. It’ll just taste better, trust me. But when you’re really stuck on time, a jarred marinara sauce will work just fine for this. We’re adding some big flavors here. But just in case you need it, here is my Easy Marinara Sauce recipe.
I have some big ole’ gluten free Thanksgiving Day recipes planned for the next few weeks, so get ready! I honestly planned on making some over the weekend, but I was just way too busy. And now I’m really tired, from being way too busy over the weekend, which means I’ll probably make something easy for this week. I’m thinking roasted pumpkin seeds, yes? Yes. Good.
But next week, oh man. The Thanksgiving recipes will be plentiful.
On Saturday we visited an amazing place called Grounds for Sculpture, a sculpture garden located in New Jersey, USA. I loved it to pieces, so much so that I am now a member. It’s basically a garden/park that’s just filled with art. The creator takes famous paintings and turns them into real-life scenes that you can walk right into. They also have a great restaurant (with a gluten free menu!), and plenty of places to rest and even fire places throughout the park to warm up during the winter. There’s plenty of wine, peacocks roaming the grounds, and general creativity just flowing through the place.
If you’re ever in the area, I highly recommend taking a day to visit Grounds for Sculpture. Seriously, you can spend the whole day there, there’s a lot to see.
Back to the Shrimp and Scallops in Creamy Marinara Sauce recipe!
This dish seriously comes together in no time at all. Shrimp and scallops cook fast. In fact, I’d recommend watching them pretty closely while they’re cooking, or else you can easily over-cook them. Overall, you won’t spend more than 20-30 minutes on this dish. It’s a restaurant quality meal in a quick weeknight package. Does it get better than that?
In my busy book, that’s a winner. It’s fresh, rich, colorful, and delicious, all at the same time.
Not bad for a Monday.
Happy Monday! aka Shrimp-day!
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Shrimp and Scallops in Creamy Marinara Sauce
- 1 lb shrimp, peeled and deveined
- 1/2 lb bay scallops
- 1 pint grape tomatoes, cut in half
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1/2 cup heavy cream
- 1/2 cup dry white wine
- 2-3 tbsp olive oil, extra virgin
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- In a large skillet, heat olive oil and garlic over medium heat.
- Add shrimp and scallops. Cook for about 2-3 minutes, or until shrimp looks pink, stirring constantly.
- Remove shrimp and scallops from skillet and set aside.
- Add scallions, tomatoes, basil, and oregano. Saute until tomatoes soften, about 5 minutes.
- Pour in white wine and cook for an additional 2 minutes. Add marinara sauce and heavy cream and stir all ingredients together.
- Stir shrimp and scallops back in. Lightly simmer for an additional 3-4 minutes.
- Serve over pasta (gluten free if needed) or polenta.
You may also want to serve this with some (gluten free!) garlic bread to soak up the sauce!
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