There is something incredibly comforting about a one-pan seafood dinner. This Creamy Garlic Cod and Shrimp recipe is the ultimate weeknight showstopper. It looks impressive enough for a dinner party but is simple enough to whip up on a busy Tuesday.
The secret lies in the balance of textures. The cod is pan-seared until golden and crispy on the outside, yet remains perfectly flaky and tender inside. The plump shrimp add a sweet, briny pop, while the sauce—a decadent blend of heavy cream, garlic, and savory stock—coats everything in rich, velvety goodness. Finished with a generous sprinkle of fresh parsley and a squeeze of lemon, this dish is a guaranteed crowd-pleaser. Serve it with crusty bread to mop up every last drop of sauce, or spoon it over creamy mashed potatoes or pasta.
Full Recipe: Creamy Garlic Cod & Shrimp Skillet
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
For the Seafood:
· 4 (6 oz) firm white fish fillets (Cod, Halibut, or Haddock work best – pat them thoroughly dry with paper towels)
· 1 lb (450g) large shrimp, peeled and deveined (tails on or off, your preference)
· 2 tbsp olive oil (for searing)
· Salt and freshly ground black pepper, to taste
· ½ tsp smoked paprika (optional, for color and smokiness)
For the Cream Sauce:
· 2 tbsp unsalted butter
· 4 cloves garlic, minced
· 1 cup heavy cream (or heavy whipping cream)
· ½ cup chicken or seafood stock
· ½ cup freshly grated Parmesan cheese (optional, adds richness)
· 1 tsp Dijon mustard (adds a lovely tangy depth)
· Salt and pepper, to taste
For Garnish & Serving:
· Fresh parsley, finely chopped (as seen in the photo)
· Fresh lemon wedges, for squeezing over the top
· Crusty baguette, rice, or mashed potatoes (for serving)
Instructions
Step 1: Prepare the Seafood
Pat the cod fillets and shrimp completely dry with a paper towel. This is crucial for getting a nice golden sear. Season both sides of the fish and the shrimp generously with salt, pepper, and the smoked paprika.
Step 2: Sear the Cod
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet (cast iron or non-stick) over medium-high heat. Once the oil is shimmering, carefully place the cod fillets in the pan, skin-side down (or presentation-side down). Cook for 3 to 4 minutes without moving them, until a beautiful golden crust forms. Flip carefully and cook for another 2 minutes on the second side. Transfer the cod to a plate and set aside.
Step 3: Cook the Shrimp
Add the seasoned shrimp to the same skillet (no need to wipe it clean). Cook for 1 to 2 minutes per side, until they turn pink and opaque. Be careful not to overcook them or they will become rubbery. Remove the shrimp to the same plate as the cod.
Step 4: Make the Cream Sauce
Reduce the heat to medium. Melt the butter in the skillet. Add the minced garlic and sauté for about 1 minute until fragrant (do not let it burn). Pour in the heavy cream and stock, scraping up any brown bits from the bottom of the pan with a wooden spoon (this is pure flavor!). Stir in the Dijon mustard and Parmesan cheese (if using). Let the sauce simmer for 3 to 4 minutes until it thickens slightly. Taste the sauce and adjust seasoning with more salt or pepper.
Step 5: Combine and Serve
Gently return the seared cod and shrimp to the skillet, nestling them into the creamy sauce. Let them simmer for 1 to 2 minutes just to warm through. Remove from heat.
Step 6: Garnish
Sprinkle heavily with fresh chopped parsley. Serve immediately with lemon wedges on the side.
Pro Tip: For the perfect presentation shown in the photo, arrange the fish pieces and shrimp neatly in the pan after making the sauce, and spoon the creamy sauce around and over the top before serving the whole skillet at the table.