Creamy Garlic Butter Seafood Skillet

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Creamy Garlic Butter Seafood Skillet

Prep time: 10 mins | Cook time: 15 mins | Servings: 3-4

Ingredients

The Seafood:

  • 1 lb (450g) White fish fillets (Cod, Halibut, or Sea Bass), cut into large chunks

  • 1/2 lb (225g) Large shrimp, peeled and deveined (tails on or off)

  • Salt and black pepper to taste

  • 2 tbsp Olive oil

The Creamy Sauce:

  • 4 tbsp Unsalted butter

  • 4 cloves Garlic, minced

  • 1/2 cup Heavy cream

  • 1/4 cup Chicken or vegetable broth (or dry white wine)

  • 1/4 cup Freshly grated Parmesan cheese

  • 1 tbsp Fresh lemon juice

  • 1 tsp Italian seasoning (or dried oregano)

  • Fresh parsley, chopped (for garnish)

  • Red pepper flakes (optional, for heat)

Instructions

  1. Season and Sear: Pat the fish and shrimp completely dry with paper towels (this is the secret to a good sear). Season both sides with salt and pepper.

  2. Cook the Seafood: Heat olive oil in a large skillet over medium-high heat. Add the fish chunks and cook for 2–3 minutes per side until golden and just cooked through. Remove and set aside. In the same skillet, sear the shrimp for 1–2 minutes per side until pink. Remove and set aside with the fish.

  3. Make the Aromatics: Lower the heat to medium. Melt the butter in the skillet. Add the minced garlic and cook for about 1 minute until fragrant (don’t let it brown).

  4. Deglaze and Simmer: Pour in the broth (or wine) to deglaze the pan, scraping up any tasty browned bits. Let it simmer for 2 minutes to reduce slightly.

  5. Cream and Cheese: Stir in the heavy cream and Italian seasoning. Bring to a gentle simmer, then stir in the Parmesan cheese. Continue to whisk until the cheese is melted and the sauce has thickened slightly (about 2–3 minutes).

  6. Combine: Stir in the lemon juice. Return the cooked fish and shrimp to the skillet. Gently spoon the sauce over the seafood to coat.

  7. Finish: Garnish with plenty of fresh parsley and red pepper flakes if you like a little kick.

Serving Suggestions

  • Low Carb: Serve over zoodles (zucchini noodles) or steamed asparagus.

  • Classic: Serve over linguine or with a side of crusty sourdough bread to soak up that extra sauce.

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