Creamy Garlic Seafood Skillet (Cod & Shrimp)

A rich, elegant, restaurant-quality seafood dish made with tender cod pieces and juicy shrimp simmered in a buttery garlic cream sauce. Ready in under 30 minutes, this recipe is perfect for weeknight dinners or special occasions.

FULL RECIPE

Ingredients

For 4 servings (about 3–4 oz fish + 3–4 shrimp each):

• 450 g (1 lb) cod, cut into chunks

• 250 g (1/2 lb) shrimp, peeled & deveined

• 2 tbsp butter

• 1 tbsp olive oil

• 4 cloves garlic, minced

• 1 small onion, finely diced

• 1 cup heavy cream

• 1/2 cup seafood or chicken broth

• 1/4 cup white wine (optional, but recommended; can replace with broth)

• 1 tsp lemon zest

• 2 tbsp lemon juice

• 1/2 tsp paprika

• Salt & black pepper to taste

• 2 tbsp fresh parsley or dill, chopped

• Optional: pinch of chili flakes for slight heat

Instructions

1. Sear the seafood

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

2. Heat butter + olive oil in a large skillet over medium-high.

3. Add the cod chunks and sear 2–3 minutes per side (don’t fully cook).

4. Remove cod. Quickly sear shrimp 1 minute each side. Remove.

2. Make the creamy sauce

1. In the same skillet, add a bit more butter if needed.

2. Sauté onion until soft (2–3 min).

3. Add garlic and cook 30 seconds.

4. Pour in white wine → simmer 1 minute to reduce.

5. Add broth, heavy cream, paprika, lemon juice & zest.

6. Simmer uncovered 3–5 minutes until slightly thickened.

3. Finish

1. Return cod and shrimp to the pan.

2. Spoon sauce over them and simmer gently 3–4 minutes until fully cooked.

3. Sprinkle with fresh parsley/dill.

4. Taste and adjust seasoning.

Serving Suggestions

Serve with:

• Rice or risotto

• Mashed potatoes

• Crusty bread

• Steamed vegetables

• Pasta

Recipe Notes

• Cod can be replaced with halibut, haddock, or tilapia.

• Make the sauce thicker by simmering longer or adding 1 tbsp grated parmesan.

• Avoid overcooking shrimp—they turn rubbery when cooked too long.

Useful Tips

• Dry the fish well before searing for golden color.

• Use medium-low heat after adding the cream to avoid curdling.

• Add herbs at the end to keep their flavor fresh.

• If using frozen seafood, thaw completely and pat dry.

Servings

Serves: 4
Serving size: ~200–230g cooked seafood + sauce

Estimated Nutrition (per serving)

(Will vary depending on cream & seafood used)

Health Benefits

• High-protein meal supporting muscle repair

• Omega-3 fatty acids from seafood improve heart and brain health

• Cream and butter provide energy-dense fats

• Garlic and herbs add anti-inflammatory compounds

• Low in carbohydrates → keto-friendly

Q & A

Q: Can I make this dairy-free?

Yes—replace cream with coconut cream and butter with olive oil.

Q: Can I use frozen seafood?

Yes. Thaw completely and pat dry to prevent watery sauce.

Q: How can I make it spicier?

Add chili flakes, cayenne, or a little Cajun seasoning.

Q: How long does it store?

Refrigerate 2 days. Reheat gently over low heat to avoid overcooking the seafood.

Q: What wine pairs well?

A dry white like Sauvignon Blanc, Pinot Grigio, or Chardonnay.