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Creamy Garlic Butter Cod and Shrimp Skillet

A magical dish that transforms weeknights into something special with perfectly seared cod and succulent shrimp bathed in a rich, creamy garlic butter sauce, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Seafood
  • 500 g Cod Fillets, chunked
  • 10-12 medium Shrimp, peeled & deveined
Cooking Essentials
  • 1 tbsp Olive Oil
  • 3 tbsp Butter, divided
Sauce Ingredients
  • 4 cloves Garlic, minced
  • 1 cup Heavy Cream
  • ½ cup Chicken Broth (or seafood broth)
  • ½ cup Parmesan Cheese, grated
  • 1 tsp Dijon Mustard (optional) Can be omitted for a vegan alternative
  • ½ tsp Paprika
  • ½ tsp Italian Seasoning
  • ¼ tsp Red Pepper Flakes (optional) Adjust for spice preference
  • 2 tbsp Fresh Parsley, chopped For garnish
  • ½ lemon Lemon, juiced
Seasoning
  • to taste Salt & Black Pepper

Method
 

Preparation
  1. Pat the cod and shrimp dry and season them with salt and black pepper.
Cooking Seafood
  1. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the cod and sear for about 2-3 minutes per side until golden brown. Remove from skillet and set aside.
  2. In the same skillet, sear the shrimp for about 1 minute per side until they turn pink. Remove and set aside with the cod.
Making the Sauce
  1. Lower the heat to medium and melt the remaining 2 tablespoons of butter in the skillet.
  2. Sauté the minced garlic for about 30 seconds until fragrant.
  3. Pour in the chicken broth or seafood broth, scraping up any browned bits from the bottom of the skillet.
  4. Stir in the heavy cream, grated Parmesan, Dijon mustard (if using), paprika, Italian seasoning, and red pepper flakes. Let the sauce simmer for about 3-4 minutes until it thickens and becomes silky.
Combining Seafood and Sauce
  1. Return the seared cod and shrimp to the skillet, spooning the creamy sauce over the top. Simmer gently for another 3-5 minutes to heat everything through.
  2. Stir in the lemon juice and garnish with freshly chopped parsley before serving.

Notes

Best served hot straight out of the pan. Pair with white rice, buttery mashed potatoes, or a light salad. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage. Reheat gently to avoid overcooking the seafood.