Creamy Garlic Butter Seafood
Elegant skillet of seared cod and juicy shrimp in a rich creamy garlic butter sauce with fresh parsley and a touch of heat. Restaurant quality, ready in minutes, and perfect for an impressive yet easy dinner.
Equipment
- 1 | Cast-iron skillet | large
- 1 | Tongs | for flipping seafood
- 1 | Spoon | for basting sauce
- 1 | Paper towels | for drying seafood
Ingredients
- 2 | | cod fillets | about 6 oz each
- 12 | large | shrimp | peeled and deveined
- 4 | tablespoons | butter |
- 4 | cloves | garlic | minced
- 1 | cup | heavy cream |
- 1/4 | teaspoon | red pepper flakes |
- 2 | tablespoons | fresh parsley | chopped
- 1 | | salt | to taste
- 1 | | black pepper | to taste
- 1 | tablespoon | olive oil |
Instructions
- Pat cod and shrimp dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear cod 3-4 minutes per side until golden and cooked through; remove and set aside.
- Cook shrimp 1-2 minutes per side until pink; remove and set aside.
- Melt butter in the same skillet, add garlic and red pepper flakes, cook 30 seconds.
- Pour in heavy cream and simmer 2-3 minutes until slightly thickened.
- Return seafood to the skillet and spoon sauce over to warm through.
Notes
Best served immediately while the sauce is hot and silky.
Store leftovers in an airtight container up to 2 days; reheat gently on the stove.
Swap cod for another firm white fish if preferred.
Pat seafood very dry for the best sear.
Store leftovers in an airtight container up to 2 days; reheat gently on the stove.
Swap cod for another firm white fish if preferred.
Pat seafood very dry for the best sear.