Ingredients
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2 cod fillets (about 400g)
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250g shrimp (peeled & deveined)
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3 tbsp unsalted butter
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5 garlic cloves (minced)
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1 small onion (finely chopped)
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1 cup heavy cream
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½ cup chicken broth (or vegetable broth)
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½ cup parmesan cheese (grated)
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1 tsp lemon juice
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½ tsp paprika
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½ tsp black pepper
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½ tsp salt (or to taste)
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1 tsp Italian seasoning
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2 tbsp olive oil
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Fresh parsley (for garnish)
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Lemon slices (optional)
Instructions
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Prep seafood: Pat cod dry, season with salt, pepper, paprika, Italian seasoning.
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Sear cod: Heat olive oil in skillet, place fillets, cook 3–4 min each side until golden. Remove and set aside.
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Cook shrimp: In same skillet add 1 tbsp butter, cook shrimp 1–2 min per side until pink. Remove & set aside.
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Make garlic butter base: Add remaining butter, garlic, onion. Sauté until fragrant.
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Build creamy sauce: Pour broth + lemon juice, simmer 1 min. Add heavy cream, parmesan, Italian seasoning. Stir until smooth.
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Combine: Place cod and shrimp back into skillet, spoon sauce over them, cover and cook 2–3 min.
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Garnish: Add parsley and lemon slices. Serve hot!
Q&A
Q1: Can I use milk instead of heavy cream?
A: Yes, but sauce will be thinner. Add 1 tsp cornstarch mixed in 2 tbsp water to thicken.
Q2: Can I use frozen cod/shrimp?
A: Absolutely! Thaw completely and pat dry before cooking.
Q3: What sides go best with this?
A:
Q4: How to prevent cod from breaking?
A: Don’t flip too early! Let it form crust first and handle gently.
Q5: Can I make it spicy?
A: Yes! Add ½–1 tsp red chili flakes or cayenne in sauce.
Q6: Storage time?
A: Refrigerate 2 days in airtight container. Reheat on low flame.
Q7: Can I skip parmesan?
A: You can, but flavor will be milder. Add extra seasoning or cream cheese 2 tbsp for richness.
Q8: Which skillet is best?
A: Non-stick or cast iron like a works great.
Q9: Can I add veggies?
A: Yes! Try spinach, mushrooms, asparagus, or cherry tomatoes.
Q10: Is chicken broth necessary?
A: It balances and thin outs sauce. You can replace with water + ¼ tsp salt.