Shrimp and Cod in Creamy Garlic Sauce

 

Ingredients and Quantities

SERVES 4

Shrimp (peeled and deveined): 300 g (about 10 oz)

Cod fillets (boneless, skinless): 400 g (about 14 oz), cut into chunks

Butter: 2 tablespoons

Olive oil: 1 tablespoon

Garlic (minced): 4 cloves

Shallot or small onion (finely chopped): 1

Heavy cream: 1 cup (240 ml)

White wine or seafood stock: ½ cup (120 ml)

Lemon juice: 1 tablespoon

Fresh parsley (chopped): 2 tablespoons

Salt and black pepper: to taste

Parmesan cheese (optional): 2 tablespoons, grated

Optional Additions

Spinach or kale: for extra nutrition and color

Cherry tomatoes: for a sweet, tangy balance

Chili flakes: to add a gentle kick

Mushrooms: to bring earthiness to the creamy base

Linguine or rice: for serving the sauce as a complete meal

Tips for Success

Do not overcook seafood — shrimp and cod cook quickly; remove from heat once opaque and flaky.

Use fresh garlic, not powdered, for the best aroma and flavor depth.

Deglaze the pan with wine or stock to capture all the browned flavor bits.

Simmer gently — avoid boiling the cream sauce to prevent curdling.

Balance with acid — a squeeze of lemon brightens the dish and keeps it from feeling too heavy.

Instructions

Prepare the seafood:

Pat shrimp and cod dry with paper towels. Season lightly with salt and pepper.

Cook the aromatics:

Heat butter and olive oil in a skillet over medium heat. Add shallot and sauté until soft and fragrant. Stir in minced garlic and cook for 30 seconds.

Add liquid base:

Pour in the white wine (or seafood stock) and let it simmer for 2–3 minutes to reduce slightly.

Add the cream:

Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce begins to thicken slightly (3–4 minutes).

Cook the seafood:

Add cod chunks first and cook for 3–4 minutes. Then add shrimp and cook another 2–3 minutes, until shrimp turn pink and cod flakes easily.

Finish the dish:

Add lemon juice, chopped parsley, and a sprinkle of Parmesan if desired. Adjust seasoning with salt and pepper.

Serve immediately:

Serve hot over rice, pasta, or with crusty bread to soak up the sauce.