Shrimp and Cod in Creamy Garlic Sauce

Oh, now we’re talking shrimp and cod in a creamy garlic sauce—a rich, flavorful seafood dish that feels gourmet but is actually quite approachable. Here’s a complete recipe you can make in about 30–40 minutes.

Shrimp and Cod in Creamy Garlic Sauce

Ingredients (serves 4):

• 1 lb (450 g) cod fillets, cut into chunks

• 1/2 lb (225 g) large shrimp, peeled and deveined

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 3 tbsp butter

• 4–5 garlic cloves, minced

• 1 small onion, finely chopped (optional)

• 1/2 cup (120 ml) dry white wine or chicken broth

• 1 cup (240 ml) heavy cream

• 1/4 cup (25 g) grated Parmesan cheese

• 1 tsp lemon zest

• 1–2 tsp fresh lemon juice

• 1 tsp paprika (optional, for color)

• 2 tbsp fresh parsley, chopped

Instructions:

1. Prep the seafood:

   • Pat the cod and shrimp dry. Season both lightly with salt, pepper, and paprika.

2. Cook the cod:

   • In a large skillet, heat 1 tbsp olive oil over medium heat.

   • Sear the cod chunks for 2–3 minutes per side until lightly golden but not fully cooked. Remove and set aside.

3. Cook the shrimp:

   • In the same skillet, add remaining 1 tbsp olive oil.

   • Sauté shrimp for 1–2 minutes per side until pink and just cooked. Remove and set aside.

4. Make the creamy garlic sauce:

   • Reduce heat to medium-low. Melt butter in the skillet.

   • Add garlic (and onion if using) and sauté for 1–2 minutes until fragrant.

   • Pour in white wine (or broth) and simmer for 2–3 minutes to reduce slightly.

   • Stir in heavy cream and Parmesan. Simmer for 3–4 minutes until sauce thickens.

   • Add lemon zest and juice. Taste and adjust seasoning with salt and pepper.

5. Combine seafood and sauce:

   • Return cod and shrimp to the skillet. Spoon sauce over and simmer for another 2–3 minutes until cod is fully cooked and shrimp are reheated.

6. Serve:

   • Sprinkle with fresh parsley. Serve over rice, pasta, or with crusty bread to soak up the sauce.

Tips for Best Results:

• Don’t overcook the cod—it should flake easily but stay moist.

• Use a good-quality Parmesan for richness and flavor.

• For a lighter version, you can substitute half the cream with milk, but the sauce will be slightly thinner.

If you want, I can also give you a one-pan version that cooks shrimp, cod, and sauce together so there’s less cleanup and the flavors meld even more.