Ingredients
Scale
- 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