🦐🐟 Shrimp and Cod in Creamy Garlic Sauce
This is a rich, restaurant-style seafood dish—tender cod, juicy shrimp, and a silky garlic cream sauce that comes together in one pan.
🧄 Ingredients (2–3 servings)
- 200–250 g shrimp, peeled and deveined
- 200–250 g cod fillet, cut into chunks
- 2 tbsp olive oil or butter
- 4–5 garlic cloves, minced
- 1 small onion or shallot, finely chopped
- 1 cup heavy cream (or cooking cream)
- ½ cup milk or fish stock (for lighter sauce)
- 1 tsp paprika (optional)
- ½ tsp black pepper
- Salt to taste
- 1 tbsp lemon juice
- 1–2 tbsp chopped parsley
- Optional: pinch of chili flakes or parmesan cheese
🍳 Instructions
1. Sear the seafood
- Heat oil/butter in a pan over medium-high heat
- Season cod lightly with salt and pepper
- Cook cod pieces 2–3 minutes per side, then remove
- Add shrimp and cook 1–2 minutes per side until pink, then set aside
2. Build the sauce
- In the same pan, add a little more butter if needed
- Sauté onion until soft
- Add garlic and cook for 30–60 seconds (don’t burn it)
3. Make it creamy
- Pour in cream and milk/stock
- Add paprika, pepper, and a pinch of salt
- Simmer gently for 3–5 minutes until slightly thickened
4. Bring it together
- Return cod and shrimp to the pan
- Spoon sauce over them and simmer 2–3 minutes
- Finish with lemon juice and parsley
🍽️ How it tastes
- Rich and creamy garlic base
- Sweet shrimp flavor
- Mild, flaky cod soaking up the sauce
- Bright finish from lemon
🔥 Tips
- Don’t overcook cod—it should flake easily but stay moist
- Add seafood back at the end to avoid rubbery texture
- A splash of white wine (if available) deepens flavor
🍝 Serving ideas
- Over pasta (fettuccine or linguine works best)
- With steamed rice
- With mashed potatoes or crusty bread
If you want, I can turn this into a spicy Cajun version, a low-calorie lighter version, or a restaurant plating style recipe with pasta pairing tips.