Introduction
There’s something incredibly comforting about a creamy garlic wine sauce, especially when it’s paired with succulent seafood. The richness of the sauce combined with the briny, tender seafood creates a dish that’s perfect for impressing guests or treating yourself to something special. This Mixed Seafood in a Creamy Garlic Wine Sauce brings all the best flavors together, from fresh shrimp and tender scallops to delicate mussels and fish, all simmered in a luscious garlic butter sauce infused with white wine.
The first time I made this dish was on a cozy Friday night when I was craving something indulgent but not too complicated. I had a mix of seafood in the freezer—shrimp, scallops, and some fish fillets—and I wanted a creamy sauce to bring it all together. After a few tweaks, I ended up with a dish so delicious, I’ve made it countless times since. It’s become one of my go-to recipes for cozy nights in, family gatherings, and even date nights. The garlic and wine meld together beautifully, and the creamy texture is just irresistible.
Plus, don’t let the idea of a wine sauce intimidate you! This recipe is simple, and the ingredients are accessible. You don’t need to be a pro in the kitchen to make this dish shine. Whether you’re a beginner or a seasoned cook, you’ll feel confident making this creamy seafood masterpiece in no time!
Why You’ll Love This Recipe
This Mixed Seafood in a Creamy Garlic Wine Sauce is bound to become one of your favorites for many reasons:
- It’s Easy to Make: Despite the luxurious, restaurant-worthy result, this dish comes together quickly. With simple steps and easy-to-find ingredients, you’ll have a gourmet meal ready in no time. You can have dinner on the table in under 30 minutes, which makes it perfect for busy nights or impromptu gatherings.
- It’s So Flavorful: The garlic infuses the sauce with that rich, savory depth, while the white wine adds a slight tanginess that perfectly balances the cream. The seafood absorbs all these flavors, and each bite is a burst of deliciousness. The fresh seafood shines through in every mouthful!
- It’s Versatile: You can easily customize the seafood to your liking. Whether you’re using shrimp, mussels, scallops, or any other combination, the sauce brings out the best in whatever you choose. And if you’re avoiding certain seafood, feel free to adjust the mix! The creamy garlic wine sauce is perfect for almost any seafood combo.
- Impressive Yet Simple: The dish looks beautiful and sophisticated, so it’s a great option for serving at dinner parties, special occasions, or romantic meals. But don’t be fooled—it’s just as easy to make on a busy Tuesday evening as it is for a holiday celebration!
Preparation Time and Servings
- Total Time: 25 minutes
- Servings: 4
- Calories per serving: 400 calories
- Macronutrients: Protein: 30g, Carbs: 12g, Fat: 28g
Ingredients
Here’s what you’ll need for this Mixed Seafood in a Creamy Garlic Wine Sauce:
- 1 lb mixed seafood (shrimp, scallops, mussels, or any combination of your favorite seafood)
- 3 tablespoons olive oil
- 6 cloves garlic, minced (fresh garlic is key to a rich flavor)
- 1 cup dry white wine (I like using Sauvignon Blanc, but you can use your favorite dry white)
- 1 cup heavy cream
- 2 tablespoons butter (unsalted for a more controlled flavor)
- 1 teaspoon lemon zest (adds a bright, fresh zing)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 teaspoon dried thyme or fresh thyme (optional, for added flavor)
The seafood is the star of the show, so choose a high-quality mix. I often go for shrimp, scallops, and mussels, but you can easily add fish fillets like cod or halibut for even more variety. The garlic, wine, and cream come together to form the sauce, which is the key to this recipe’s creamy, indulgent flavor. Fresh lemon juice and zest bring brightness, and the red pepper flakes provide just a touch of heat to balance the richness.
Step-by-Step Instructions
- Prep the Seafood:
- If you’re using frozen seafood, make sure to thaw it fully and drain any excess water. Pat the seafood dry with paper towels so the sauce doesn’t get watery.
- For shrimp, peel and devein them (if needed), leaving the tails on for a nice presentation.
- If you’re using mussels, make sure they’re cleaned and de-bearded. Discard any mussels that are open and don’t close when tapped.
- Cut the fish into bite-sized chunks if using.
- Cook the Seafood:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the shrimp and cook for about 2 minutes per side, until they’re pink and opaque. Remove the shrimp and set them aside.
- Add the remaining olive oil to the pan and add the mussels (if using), cooking for about 4-5 minutes or until they open. Remove them from the skillet and set them aside as well.
- Add the scallops (or other fish) to the pan and cook for 2-3 minutes per side, until golden brown and opaque. Remove and set them aside with the other seafood.
- Make the Sauce:
- In the same skillet, add the garlic and sauté for about 1 minute until fragrant. You want to avoid burning the garlic, so make sure to stir frequently and reduce the heat if needed.
- Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let the wine cook down for about 2 minutes, reducing by half.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Allow it to thicken for about 3 minutes. If the sauce is too thick, add a little bit of water or more wine to thin it out to your desired consistency.
- Bring It All Together:
- Return the seafood to the skillet, gently stirring to coat everything in that creamy garlic sauce. Allow the seafood to heat through for about 3-4 minutes.
- Stir in the lemon juice and zest, and season with salt, pepper, and red pepper flakes (if using). Give everything a final taste check and adjust the seasoning as necessary.
- Serve:
- Transfer the seafood and sauce to serving plates or bowls. Garnish with fresh parsley and serve immediately with your favorite side dish, like pasta, rice, or crusty bread to soak up all that delicious sauce.
How to Serve
Here are some ideas for how to serve Mixed Seafood in a Creamy Garlic Wine Sauce:
- Over Pasta: This sauce is fantastic served over a bed of linguine, spaghetti, or fettuccine. The creamy sauce coats the pasta perfectly.
- With Crusty Bread: For sopping up every last drop of the sauce, serve it with a side of freshly baked garlic bread or a baguette.
- With Rice: Serve it over steamed rice for a satisfying, comforting meal that absorbs the rich sauce.
- A Simple Salad: A crisp green salad with lemon vinaigrette pairs perfectly with the richness of the seafood dish.
Additional Tips
- Use Fresh Seafood: If possible, buy your seafood fresh. It makes all the difference in flavor and texture. If you must use frozen seafood, thaw it properly and pat it dry.
- Don’t Overcook the Seafood: Seafood cooks quickly, and overcooking can make it rubbery. Keep an eye on your shrimp, scallops, and fish—when they’re opaque and firm to the touch, they’re done.
- Customize the Sauce: Feel free to add a bit of white pepper or smoked paprika for a different flavor profile. The sauce is very versatile, so experiment with herbs and seasonings that you love.
- Rest the Seafood: After cooking, let the seafood rest for a minute before serving. This will allow it to lock in the juices and flavors.
- Make It Spicy: If you like a little heat, add more red pepper flakes, or even a dash of cayenne pepper.
Recipe Variations
- Vegetarian Option: If you’re looking for a vegetarian alternative, swap out the seafood for mushrooms, such as portobello or cremini, which absorb the creamy garlic sauce wonderfully.
- Spicy Kick: For a spicy version, stir in some chopped chili peppers or a dash of hot sauce.
- Gluten-Free Option: If you’re gluten-sensitive, you can serve the dish with gluten-free pasta or rice for a fully gluten-free meal.
- Extra Veggies: Add some spinach, peas, or asparagus to the sauce for extra flavor and color.
FAQ for Mixed Seafood in a Creamy Garlic Wine Sauce
1. Can I use frozen seafood for this recipe?
Yes, you can absolutely use frozen seafood! Just be sure to thaw it properly before cooking. To thaw, place the seafood in the fridge overnight or run it under cold water for quicker thawing. Once thawed, pat the seafood dry with paper towels to remove any excess moisture before cooking.
2. What type of wine should I use for the sauce?
A dry white wine works best for this recipe. Sauvignon Blanc, Pinot Grigio, or Chardonnay are all great options. Avoid using sweet wines, as they can alter the flavor profile of the dish. The wine should add a nice acidity and depth to the creamy sauce, balancing out the richness.
3. Can I make this dish without wine?
Yes! If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable broth. This will give the sauce a savory depth without the tanginess of wine. You can also add a squeeze of lemon juice or a splash of white wine vinegar for a touch of acidity.
4. How can I make the sauce thicker?
If you’d like a thicker sauce, you can let it simmer longer to reduce the liquid, or you can stir in a little cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Add this mixture slowly and stir until the desired thickness is achieved. Just be careful not to over-thicken, as the sauce should remain creamy and pourable.
5. What seafood is best for this dish?
While shrimp, scallops, and mussels are classic choices, you can use any seafood you like! White fish such as cod, halibut, or tilapia work well, as do lobster or crab meat. Just keep in mind that different seafoods may have slightly different cooking times, so be sure to adjust accordingly.
Print
Mixed seafood in a creamy garlic wine sauce
- Total Time: 25 minutes
Ingredients
- 1 lb mixed seafood (shrimp, scallops, mussels, or any combination of your favorite seafood)
- 3 tablespoons olive oil
- 6 cloves garlic, minced (fresh garlic is key to a rich flavor)
- 1 cup dry white wine (I like using Sauvignon Blanc, but you can use your favorite dry white)
- 1 cup heavy cream
- 2 tablespoons butter (unsalted for a more controlled flavor)
- 1 teaspoon lemon zest (adds a bright, fresh zing)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 teaspoon dried thyme or fresh thyme (optional, for added flavor)
Instructions
- Prep the Seafood:
- If you’re using frozen seafood, make sure to thaw it fully and drain any excess water. Pat the seafood dry with paper towels so the sauce doesn’t get watery.
- For shrimp, peel and devein them (if needed), leaving the tails on for a nice presentation.
- If you’re using mussels, make sure they’re cleaned and de-bearded. Discard any mussels that are open and don’t close when tapped.
- Cut the fish into bite-sized chunks if using.
- Cook the Seafood:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the shrimp and cook for about 2 minutes per side, until they’re pink and opaque. Remove the shrimp and set them aside.
- Add the remaining olive oil to the pan and add the mussels (if using), cooking for about 4-5 minutes or until they open. Remove them from the skillet and set them aside as well.
- Add the scallops (or other fish) to the pan and cook for 2-3 minutes per side, until golden brown and opaque. Remove and set them aside with the other seafood.
- Make the Sauce:
- In the same skillet, add the garlic and sauté for about 1 minute until fragrant. You want to avoid burning the garlic, so make sure to stir frequently and reduce the heat if needed.
- Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let the wine cook down for about 2 minutes, reducing by half.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Allow it to thicken for about 3 minutes. If the sauce is too thick, add a little bit of water or more wine to thin it out to your desired consistency.
- Bring It All Together:
- Return the seafood to the skillet, gently stirring to coat everything in that creamy garlic sauce. Allow the seafood to heat through for about 3-4 minutes.
- Stir in the lemon juice and zest, and season with salt, pepper, and red pepper flakes (if using). Give everything a final taste check and adjust the seasoning as necessary.
- Serve:
- Transfer the seafood and sauce to serving plates or bowls. Garnish with fresh parsley and serve immediately with your favorite side dish, like pasta, rice, or crusty bread to soak up all that delicious sauce.
Nutrition
- Serving Size: 4
- Calories: 400
- Fat: 28g
- Carbohydrates: 12g
- Protein: 30g
Conclusion
This Mixed Seafood in a Creamy Garlic Wine Sauce is a luxurious yet simple dish that brings together the best of seafood and a rich, flavorful sauce. Whether you’re cooking for a family dinner, a special date night, or simply indulging yourself after a long day, this recipe is sure to impress. With fresh seafood, a creamy garlic wine sauce, and a few simple ingredients, you can create a meal that feels like it came from a fancy restaurant but is easy to make at home. It’s the perfect combination of comfort and sophistication, with a little something for everyone. So grab your seafood, pour yourself a glass of wine, and get ready to enjoy this delicious, creamy masterpiece!
