Here’s a Cod and Shrimp in a Creamy Sauce that’s elegant but easy—tender fish, juicy shrimp, and a silky garlic-cream sauce that works over pasta, rice, or with crusty bread.
🐟🍤 Cod & Shrimp in Creamy Garlic Sauce
Ingredients
- 1 lb cod fillets, cut into large chunks
- ½ lb large shrimp, peeled & deveined
- Salt & black pepper
- ½ tsp paprika (or Old Bay)
- 2 tbsp olive oil or butter
- 1 tbsp butter (for sauce)
- 3–4 cloves garlic, minced
- ½ cup chicken or seafood broth
- 1 cup heavy cream
- ½ cup grated Parmesan (optional, but delicious)
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes (optional)
- Fresh parsley or dill, chopped
Instructions
- Season Seafood
- Pat cod and shrimp dry.
- Season lightly with salt, pepper, and paprika.
- Sear Cod
- Heat oil in a large skillet over medium-high.
- Sear cod 2–3 minutes per side until lightly golden.
- Remove gently to a plate.
- Cook Shrimp
- In the same pan, cook shrimp 1–2 minutes per side until pink.
- Remove and set aside with cod.
- Make the Creamy Sauce
- Lower heat to medium.
- Add butter and garlic; cook 30 seconds.
- Pour in broth, scraping up browned bits.
- Simmer 2–3 minutes.
- Stir in cream, Parmesan (if using), red pepper flakes, and lemon juice.
- Simmer gently until slightly thickened (3–5 minutes).
- Finish
- Return cod and shrimp to the pan.
- Spoon sauce over seafood.
- Simmer 2–3 minutes just to heat through.
- Taste and adjust seasoning.
- Serve
- Garnish with fresh herbs.
Serving Ideas
- Over fettuccine or linguine
- With mashed potatoes or rice
- Alongside steamed asparagus or green beans
- With crusty bread to soak up the sauce
Variations
- Cajun style: Use Cajun seasoning + a splash of cream cheese
- Tuscan: Add sun-dried tomatoes and spinach
- White wine: Replace half the broth with dry white wine
- Lighter: Use half-and-half and skip Parmesan
If you want this baked, dairy-free, or spiced up (Creole or lemon-butter style), I can tailor it exactly to your taste.
