Creamy Lemon Garlic Shrimp and Fish
This creamy lemon garlic seafood dish sounds like a luxurious yet simple dinner that’s bursting with flavor! Here’s a polished version of your recipe with a few tips to elevate it further:
Ingredients:
- 200g shrimp, peeled & deveined
- 200g white fish fillets (cod or haddock), cut into chunks
- 2 tbsp butter, divided
- 1 garlic clove, minced
- 1 cup heavy cream
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Salt & black pepper, to taste
- Fresh dill or parsley, for garnish
Instructions:
- Sauté Seafood: Melt 1 tbsp butter in a skillet over medium heat. Season shrimp and fish lightly with salt and pepper. Cook shrimp for 2–3 minutes until pink, then remove. Cook fish chunks for 3–4 minutes until just cooked through. Set both aside.
- Make Sauce: In the same skillet, melt remaining 1 tbsp butter. Add garlic and sauté for 30 seconds until fragrant. Stir in heavy cream, lemon juice, and lemon zest. Simmer on low for 3–5 minutes until slightly thickened.
- Combine: Return shrimp and fish to the skillet, gently spooning sauce over them. Simmer for 2 minutes to warm through.
- Serve: Garnish with fresh dill or parsley. Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Tips:
- Boost the flavor: Add a pinch of red pepper flakes or a splash of white wine to the sauce for extra depth.
- Texture tweak: For a thicker sauce, mix in 1 tsp cornstarch slurry during simmering.
- Serving suggestion: Pair with steamed asparagus or a light arugula salad for a complete meal.
- Storage: Leftovers keep in an airtight container in the fridge for 1–2 days; reheat gently to avoid overcooking the seafood.
This dish is perfect for a quick yet elegant dinner! If you want to modify it (e.g., dairy-free or spicier), or pair it with a specific side or wine, let me know. Enjoy! 🍤🐟
