Creamy Garlic Butter Seafood Skillet

A quick and flavorful dish featuring seared white fish and shrimp in a rich, garlicky cream sauce with Parmesan and lemon.

Ingredients

• 1 lb (450g) firm white fish fillets (Cod, Halibut, Sea Bass, or Mahi-Mahi), cut into large chunks
• 1/2 lb (225g) large shrimp, peeled and deveined (tails on or off)
• 1 tbsp olive oil
• 3 tbsp butter (divided: 1 tbsp for searing, 2 tbsp for sauce)
• Salt and black pepper to taste
• 1/2 tsp paprika
• 4 cloves garlic, minced
• 1/2 cup chicken broth (or dry white wine like Pinot Grigio)
• 1 cup heavy cream (double cream)
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, finely chopped (plus extra for garnish)

Instructions

1. Pat the fish chunks and shrimp completely dry with paper towels. Season both sides with salt, pepper, and paprika.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. Add the fish chunks. Sear for about 2 to 3 minutes per side until golden and just cooked through. Remove gently and set aside on a plate.
4. In the same skillet, add the shrimp. Sear for 1 to 2 minutes per side until pink and opaque. Remove and set aside with the fish.
5. Lower the skillet heat to medium. Add the remaining 2 tablespoons of butter.
6. Add the minced garlic and sauté for about 1 minute until fragrant (don’t let it burn!).
7. Pour in the chicken broth (or white wine) to deglaze the pan. Use a wooden spoon to scrape up any delicious browned bits from the bottom.
8. Let it simmer and reduce by half (about 2–3 minutes).
9. Turn the heat down to low and pour in the heavy cream. Bring to a gentle simmer for 2 minutes.
10. Stir in the Parmesan cheese until melted and smooth, then stir in the lemon juice and chopped parsley. Let the sauce simmer for another minute until it thickens slightly.
11. Taste the sauce and adjust the seasoning with salt and pepper if needed.
12. Gently slide the cooked fish and shrimp back into the skillet, spooning the warm cream sauce all over them.
13. Let everything warm through together for 1 minute. Garnish with extra fresh parsley and serve immediately.

Notes

Patting the seafood dry is the secret to getting a beautiful golden crust. Do not let the garlic burn when sautéing.