This one-pan dinner brings together flaky cod and tender shrimp in a rich, creamy garlic Parmesan sauce brightened with lemon and fresh herbs. It’s the kind of dish that feels like a special occasion but comes together in just 30 minutes, all in a single skillet.
Why You’ll Love This Recipe
- Two seafoods, one pan. Cod and shrimp each get properly seared, then come together in the same creamy sauce.
- Rich, garlicky, and bright. The Parmesan cream sauce gets a lift from fresh lemon juice at the end.
- Ready in 30 minutes. An easy, elegant dinner that doesn’t take all evening.
- One skillet, minimal cleanup. Everything from searing to simmering happens in the same pan.
Ingredients
For the Seafood
- 4 cod fillets, about 5 to 6 oz each
- 1 lb large raw shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- ½ tsp paprika
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
For the Creamy Garlic Butter Sauce
- 3 tbsp unsalted butter
- 5 garlic cloves, minced
- ½ cup low-sodium chicken broth or seafood broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¼ tsp crushed red pepper flakes, optional
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
How to Make Creamy Garlic Butter Cod & Shrimp Skillet
1. Season the seafood. Pat the cod and shrimp dry. Season with paprika, Italian seasoning, salt, and black pepper.
2. Sear the cod. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the cod for 3 to 4 minutes on the first side and 1 to 2 minutes on the second, until golden and slightly underdone in the center. Transfer to a plate.
3. Cook the shrimp. Add the remaining 1 tbsp olive oil, if needed. Cook the shrimp for 60 to 90 seconds on the first side and about 30 seconds on the second, just until the edges turn pink. Transfer to a plate.
4. Start the sauce. Reduce the heat to medium. Melt the butter in the skillet and cook the garlic for 30 seconds. Add the broth and scrape up any browned bits.
5. Make it creamy. Stir in the heavy cream and simmer gently for 2 to 3 minutes. Lower the heat and stir in the Parmesan cheese and red pepper flakes, if using, until smooth.
6. Finish the cod. Return the cod to the skillet. Spoon sauce over the fillets and cook gently for 2 to 4 minutes, until the fish flakes easily.
7. Finish the shrimp. Remove the skillet from direct heat. Stir in the lemon juice and parsley, then return the shrimp for 30 to 60 seconds, just until pearly, opaque, and fully cooked.
8. Serve hot. Serve the cod and shrimp hot with plenty of creamy garlic butter sauce spooned over the top.
Tips for the Best Cod & Shrimp Skillet
- Sear the cod until just slightly underdone. It will finish cooking gently in the sauce, so pulling it a touch early prevents overcooking.
- Cook the shrimp very briefly. They cook fast, so watch closely and pull them as soon as they turn pink to avoid rubbery texture.
- Scrape up the browned bits when adding the broth. Those bits add extra flavor to the sauce.
- Add the lemon juice off direct heat. This keeps the bright citrus flavor from cooking off too much.
What to Serve with Creamy Garlic Butter Cod & Shrimp
This dish pairs beautifully with mashed potatoes, steamed rice, or crusty bread to soak up the sauce. A simple green salad on the side adds a fresh contrast to the richness.
Frequently Asked Questions
Can I use a different white fish?
Yes, halibut or haddock both work well in place of cod.
Can I use frozen shrimp and cod?
Yes, just thaw completely and pat both very dry before searing so they brown properly instead of steaming.
Can I lighten up the sauce?
Half-and-half can be used in place of heavy cream, though the sauce will be thinner and less rich.
Creamy Garlic Butter Cod & Shrimp Skillet
Ingredients
Equipment
Method
- Pat the cod and shrimp dry. Season with paprika, Italian seasoning, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the cod for 3 to 4 minutes on the first side and 1 to 2 minutes on the second, until golden and slightly underdone in the center. Transfer to a plate.
- Add the remaining 1 tablespoon of olive oil, if needed. Cook the shrimp for 60 to 90 seconds on the first side and about 30 seconds on the second, just until the edges turn pink. Transfer to a plate.
- Reduce the heat to medium. Melt the butter in the skillet and cook the garlic for 30 seconds. Add the broth and scrape up any browned bits.
- Stir in the heavy cream and simmer gently for 2 to 3 minutes. Lower the heat and stir in the Parmesan cheese and crushed red pepper flakes, if using, until smooth.
- Return the cod to the skillet. Spoon the sauce over the fillets and cook gently for 2 to 4 minutes, until the fish flakes easily.
- Remove the skillet from direct heat. Stir in the lemon juice and parsley, then return the shrimp for 30 to 60 seconds, just until pearly, opaque, and fully cooked.
- Serve the cod and shrimp hot with plenty of creamy garlic butter sauce spooned over the top.
