CREAMY GARLIC PARMESAN SEAFOOD SKILLET

By Muhammad Faizan

CREAMY GARLIC PARMESAN SEAFOOD SKILLET

 A rich, restaurant-style dish made with tender fish fillets and juicy shrimp simmered in a velvety garlic-parmesan cream sauce.

Perfect for date night, special occasions… or when you simply want a meal so good you “can barely walk back to the kitchen” afterward! 😄

INGREDIENTS (Serves 4)

Seafood:

  • 1 lb (450 g) white fish (cod, halibut, haddock, or snapper), cut into chunks

  • 12–16 large shrimp, peeled & deveined

  • Salt and black pepper, to taste

  • 1–2 tbsp olive oil or butter, for searing

Cream Sauce:

  • 3 tbsp butter

  • 4 cloves garlic, minced

  • 1 small onion or 1 large shallot, finely diced

  • 1 cup heavy cream

  • ½ cup chicken or seafood broth

  • ½ cup freshly grated Parmesan

  • 1 tsp Dijon mustard (optional, for depth)

  • Juice of ½ lemon

  • ½ tsp paprika

  • ½ tsp Italian seasoning

  • Fresh dill, parsley, or chives (for garnish)

 INSTRUCTIONS

1. Season & Sear the Seafood

  1. Pat fish and shrimp dry. Season lightly with salt & pepper.

  2. Heat olive oil or butter in a skillet over medium-high heat.

  3. Sear fish chunks until golden on each side (1–2 min). They do not need to cook through.

  4. Sear the shrimp for 30–60 seconds per side.

  5. Remove seafood from the pan and set aside.

2. Make the Sauce

  1. Add butter to the same skillet.

  2. Sauté garlic and onions/shallots until fragrant (about 2 minutes).

  3. Pour in cream and broth; stir.

  4. Add Parmesan, paprika, Italian seasoning, and Dijon.

  5. Simmer gently for 3–5 minutes until the sauce thickens.

  6. Add the lemon juice last.

3. Finish the Dish

  1. Gently return the seared fish and shrimp to the pan.

  2. Spoon the sauce over the seafood.

  3. Let simmer 3–5 minutes until the seafood is fully cooked and tender.

  4. Garnish with chopped dill or parsley.

4. Serve

Serve hot with:

  • mashed potatoes

  • rice

  • pasta

  • crusty bread

  • roasted vegetables

 COOKING NOTES

  • White fish works best because it stays tender and absorbs flavor.

  • Don’t over-cook the shrimp—they turn rubbery quickly.

  • Fresh Parmesan melts better than pre-shredded.

  • Add spinach, mushrooms, or sun-dried tomatoes for variations.

 TIPS FOR EXTRA FLAVOR

  • Sear the fish until lightly crisped — it adds amazing texture.

  • Add ¼ cup white wine to the sauce for restaurant-style richness.

  • Stir in a tablespoon of butter at the end (“monter au beurre”) for silky sauce.

SERVINGS

  • Serves: 4 people

  • Serving size: About 1 cup (~225 g) including sauce and seafood

ESTIMATED NUTRITION (per serving)

(Values vary by seafood type used)

  • Calories: 480

  • Protein: 38 g

  • Fat: 32 g

  • Carbs: 6–8 g

  • Fiber: 0 g

  • Sodium: 620 mg

 HEALTH BENEFITS

  • High in lean protein for muscle repair

  • Rich in omega-3 fatty acids (supports heart and brain health)

  • Contains calcium from Parmesan for bone strength

  • Garlic supports immunity & anti-inflammatory benefits

  • Balanced dish when paired with vegetables

 Q&A ABOUT THE RECIPE

Q: Can I use frozen seafood?

Yes — thaw completely and pat dry well to prevent watery sauce.

Q: Can I make it dairy-free?

Use coconut cream + dairy-free parmesan or nutritional yeast.

Q: What fish works best?

Cod, halibut, haddock, mahi-mahi, or monkfish — all firm and mild.

Q: Does it reheat well?

Yes, but do it gently over LOW heat to avoid overcooking seafood.

Q: Can I add vegetables?

Absolutely. Spinach, peas, mushrooms, or cherry tomatoes work great.

Leave a Comment