Creamy Mediterranean Fish & Shrimp Skillet

🍤 Creamy Mediterranean Fish & Shrimp Skillet

Delicate seafood in a rich garlic cream sauce

This dish features pan-seared white fish and shrimp gently cooked in a luscious garlic cream sauce infused with Mediterranean herbs. It’s light yet comforting, packed with flavor, and perfect for a quick weeknight dinner or an impressive weekend meal.

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📝 Ingredients

• 1 lb white fish fillets (cod, halibut, or sea bass), cut into chunks

• ½ lb large shrimp, peeled and deveined

• 2 tbsp olive oil

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken or seafood broth

• ½ tsp paprika

• ½ tsp dried oregano

• ½ tsp dried thyme

• Salt & black pepper to taste

• Fresh parsley, chopped

• Optional: squeeze of lemon juice

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👩‍🍳 Instructions

1. Season the seafood
   Lightly season fish and shrimp with salt, pepper, and paprika.

2. Sear the fish
   Heat olive oil and butter in a large skillet over medium heat.
   Sear fish pieces 2–3 minutes per side until lightly golden. Remove and set aside.

3. Cook the shrimp
   In the same pan, quickly sear shrimp for 1–2 minutes per side. Remove and set aside.

4. Make the sauce
   Lower heat. Add garlic and sauté until fragrant (30 seconds).
   Pour in broth and cream, stirring gently.

5. Season & simmer
   Add oregano and thyme. Simmer 3–5 minutes until slightly thickened.

6. Combine
   Return fish and shrimp to the skillet. Spoon sauce over seafood and simmer 2–3 minutes until cooked through.

7. Finish
   Garnish with fresh parsley and a squeeze of lemon if desired.

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🍽 Serving Ideas (Mediterranean Style)

• With orzo or rice pilaf

• Alongside crusty bread or pita

• Over zucchini noodles

• With a simple Greek salad

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❓ Q & A

Q: What fish works best for this recipe?
Firm white fish like cod, halibut, haddock, or sea bass works perfectly.

Q: Can I make this lighter?
Yes—use half-and-half or evaporated milk instead of heavy cream.

Q: Can I use frozen seafood?
Absolutely. Just thaw completely and pat dry before cooking.

Q: How do I avoid overcooking the fish?
Sear briefly and finish cooking gently in the sauce—fish should flake easily.

Q: How long do leftovers keep?
Store in the fridge up to 2 days. Reheat gently over low heat.