Shrimp and Cod in Creamy Garlic Sauce🍤

Ingredients:📝

For the Fish & Shrimp:

· 1 lb (450g) cod fillets, cut into large chunks

· 1/2 lb (225g) large shrimp, peeled and deveined

· 1 tablespoon olive oil

· Salt and black pepper, to taste

· Paprika (optional, for a little color)

· For the Creamy Garlic Sauce:

· 3 tablespoons butter

· 4-5 cloves garlic, minced

· 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) – optional, but recommended

· 1 cup heavy cream (or half-and-half for a lighter sauce)

· 1/2 cup chicken or seafood broth

· 1/2 cup freshly grated Parmesan cheese

· 1 teaspoon Italian seasoning or Herbes de Provence

· Pinch of red pepper flakes (optional, for a subtle kick)

· 2 cups fresh spinach (optional, for a complete meal)

· 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:📍

Prepare the Seafood: Pat the cod and shrimp dry with paper towels. Season both sides generously with salt, pepper, and a pinch of paprika if using.

Sear the Seafood: In a large skillet over medium-high heat, heat the olive oil. Add the cod chunks and sear for 1-2 minutes per side, just until they turn opaque on the outside but are not cooked through. Remove and set aside on a plate.

· Pro-Tip: Don’t overcrowd the pan. Sear the cod in batches if needed.

Sauté the Aromatics: Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for about 60 seconds until fragrant, being careful not to burn it. If using red pepper flakes, add them now.

Deglaze with Wine: Pour in the white wine (if using), scraping the bottom of the pan with a wooden spoon to lift all the browned bits. Let it simmer for 1-2 minutes until the wine is reduced by about half.

Create the Sauce: Lower the heat to medium-low. Pour in the heavy cream and broth. Add the Italian seasoning. Bring the sauce to a gentle simmer (do not boil vigorously).

Thicken the Sauce: Stir in the grated Parmesan cheese until it melts and the sauce begins to thicken slightly. Season the sauce with salt and pepper to taste.

Combine and Cook:

· If using spinach, add it to the sauce now and stir until it wilts.

· Gently place the seared cod and the raw shrimp back into the skillet, nestling them into the sauce.

· Spoon some of the sauce over the top. Cover the skillet and let it simmer gently for 4-6 minutes, or until the cod is flaky and the shrimp are pink and cooked through.

Garnish and Serve: Sprinkle with fresh parsley. Serve immediately over your choice of:

· Pasta (like linguine or fettuccine)

· Mashed potatoes

· Rice (white, jasmine, or cauliflower rice)

· Crusty bread to soak up every drop of the incredible sauce.

Success Tips:💡

Don’t Overcook the Fish: Cod cooks quickly and can become tough if overdone. Sear it just to get color and then let it finish cooking gently in the sauce

Quality of Wine: Only use a wine you would enjoy drinking. If you omit it, you can use an additional 1/4 cup of broth and a squeeze of lemon juice at the end for brightness.

· Cream Control: To prevent the cream from curdling, keep the heat at a gentle simmer and avoid boiling.

· Fresh vs. Frozen Seafood: This recipe works perfectly with thawed, frozen cod and shrimp. Just be sure to pat them very dry before seasoning to avoid a watery sauce.

This dish is a true restaurant-quality meal you can easily make at home. The creamy garlic sauce is so good, you’ll want to put it on everything! Enjoy