Make this restaurant-quality creamy garlic butter seafood skillet at home! A quick, low-carb dinner featuring tender fish and juicy shrimp in a rich sauce.
The Ultimate Weeknight Seafood Skillet That Feels Like Fine Dining
I usually find myself craving something a bit fancy when the weekend rolls around, but honestly, I rarely want to spend hours washing dishes or dealing with complicated culinary techniques. That is exactly how this Creamy Garlic Butter Seafood Skillet became one of my absolute favorite go-to dinner recipes.
The first time I threw this together, I had a pack of white fish fillets and some frozen shrimp in the freezer that needed using. I tossed them into a hot skillet with plenty of butter, garlic, and a splash of heavy cream, and the result was pure magic. The sauce is so rich and velvety that you will definitely want a piece of crusty bread nearby to soak up every last drop. It looks and tastes like something you would order at an upscale seaside bistro, but it comes together in under 30 minutes right in your own kitchen.
Ingredients
1 pound (about 450g) firm white fish fillets (like cod, halibut, or mahi-mahi), cut into chunks
1/2 pound (about 225g) large shrimp, peeled and deveined
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth or seafood broth
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning or dried parsley
Salt and freshly ground black pepper, to taste
Fresh chopped parsley, for garnish
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4 servings
Step-by-Step Method
Prep and Season: Pat the fish chunks and shrimp completely dry with paper towels. Season both generously with salt, black pepper, and half of the Italian seasoning.
Sear the Seafood: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the fish chunks and shrimp in a single layer. Sear for about 2 to 3 minutes on each side until the shrimp turns pink and the fish has a nice golden crust and is just cooked through. Remove everything from the skillet and set it aside on a clean plate.
Sauté the Garlic: In the same skillet, reduce the heat to medium and melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 to 60 seconds until wonderfully fragrant, making sure not to let it burn.
Build the Cream Sauce: Pour in the chicken broth and heavy cream, scraping up any delicious browned bits stuck to the bottom of the pan. Bring the liquid to a gentle simmer.
Thicken and Flavor: Stir in the grated Parmesan cheese and the remaining Italian seasoning. Let the sauce simmer gently for 3 to 4 minutes until it thickens into a rich, creamy sauce. Taste and add salt and pepper if needed.
Combine and Serve: Return the seared fish and shrimp (along with any resting juices) back into the simmering cream sauce. Spoon the sauce over the seafood and let it warm through for 1 minute. Garnish with fresh chopped parsley and serve hot!
Pro Cooking Tips from My Kitchen
Dry your seafood first: Always pat your fish and shrimp dry with paper towels before seasoning and searing. Excess moisture prevents that gorgeous golden-brown crust from forming.
Don’t overcook the seafood: Fish and shrimp cook extremely fast. As soon as the shrimp turns pink and opaque, they are ready to come out so they stay tender and juicy instead of rubbery.
Add a squeeze of lemon: If you want to brighten up the rich cream sauce, squeeze half a fresh lemon right into the pan just before adding the seafood back in.
Serving Suggestions
This creamy seafood skillet is incredible served on its own as a low-carb meal, but it pairs wonderfully with several sides. I usually spoon it over a bed of warm garlic butter pasta, fluffy jasmine rice, or creamy mashed potatoes. It is also fantastic alongside a side of roasted asparagus or steamed broccoli to balance out the richness of the garlic cream sauce!
Nutrition Information (Approx. Per Serving)
Calories: 380 kcal
Total Fat: 28.0 g
Saturated Fat: 16.0 g
Protein: 29.0 g
Total Carbohydrates: 4.0 g
Dietary Fiber: 0.2 g
Sugars: 1.5 g
Sodium: 520 mg
Conclusion
If you want a luxurious, restaurant-style dinner without the hassle, this Creamy Garlic Butter Seafood Skillet is a total game-changer. It combines flaky fish and plump shrimp in a decadent garlic cream sauce that never fails to impress. Give it a try for your next date night or cozy weekend dinner, and I promise it will become a household favorite!
Frequently Asked Questions (FAQs)
1. Can I use frozen fish and shrimp for this recipe?
Yes, absolutely! Just make sure your frozen fish and shrimp are completely thawed and patted completely dry with paper towels before cooking to prevent excess water from thinning out your sauce.
2. What type of white fish works best?
Firm white fish varieties like cod, mahi-mahi, sea bass, or snapper work best because they hold their shape well when seared and simmered in the sauce without falling apart.
3. Can I substitute heavy cream with something lighter?
You can use half-and-half, but keep in mind that the sauce will be thinner and may require a little bit of cornstarch slurry to thicken up properly compared to heavy cream.
4. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid high heat in the microwave, as it can cause the seafood to become rubbery and the cream sauce to separate.
5. Can I add other vegetables to this skillet?
Definitely! Sometimes I toss in a handful of fresh baby spinach or sliced button mushrooms when sautéing the garlic for an extra nutritional boost.
