Ingredients (Serves 2–4)
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8 oz cod fillets, cut into chunks
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8 oz shrimp, peeled and deveined
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2 tbsp butter
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2 tbsp olive oil
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4 cloves garlic, minced
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1 small onion, finely chopped
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1 cup heavy cream (or half-and-half for a lighter version)
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1/2 cup chicken or fish broth
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1 tsp paprika
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1/2 tsp red pepper flakes (optional, for a little heat)
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Salt and black pepper, to taste
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1 tbsp lemon juice
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Fresh parsley, chopped, for garnish
Instructions
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Prep the seafood:
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Pat the cod and shrimp dry with paper towels. Season lightly with salt and pepper.
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Cook the seafood:
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In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
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Add cod chunks and cook for 2–3 minutes per side until lightly golden and just cooked through. Remove and set aside.
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In the same skillet, add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside with the cod.
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Make the creamy garlic sauce:
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Reduce heat to medium. Add remaining butter and olive oil. Sauté the onions until translucent, about 3 minutes.
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Add garlic, paprika, and red pepper flakes. Cook for 30–60 seconds until fragrant.
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Pour in the broth and stir, scraping up any browned bits from the pan.
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Add the cream, bring to a gentle simmer, and let it thicken slightly (3–5 minutes).
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Combine and finish:
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Return the cod and shrimp to the skillet. Gently coat with the sauce and cook for another 1–2 minutes.
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Stir in lemon juice and adjust seasoning with salt and pepper.
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Serve:
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Serve hot over rice, pasta, or with crusty bread. Garnish with fresh parsley.
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💡 Tips:
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Don’t overcook the shrimp or cod—they cook quickly and can get rubbery.
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You can add spinach or cherry tomatoes for extra color and flavor.
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For a lighter version, substitute half-and-half for the heavy cream and reduce butter slightly.
If you want, I can also give a one-pan version that bakes the shrimp and cod in the creamy sauce—super easy cleanup and even more flavorful.
Do you want me to share that version?