SERVES 4
- Shrimp (peeled and deveined): 300 g (about 10 oz)
- Cod fillets (boneless, skinless): 400 g (about 14 oz), cut into chunks
- Butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Garlic (minced): 4 cloves
- Shallot or small onion (finely chopped): 1
- Heavy cream: 1 cup (240 ml)
- White wine or seafood stock: ½ cup (120 ml)
- Lemon juice: 1 tablespoon
- Fresh parsley (chopped): 2 tablespoons
- Salt and black pepper: to taste
- Parmesan cheese (optional): 2 tablespoons, grated
Optional Additions
- Spinach or kale: for extra nutrition and color
- Cherry tomatoes: for a sweet, tangy balance
- Chili flakes: to add a gentle kick
- Mushrooms: to bring earthiness to the creamy base
- Linguine or rice: for serving the sauce as a complete meal
Tips for Success
- Do not overcook seafood — shrimp and cod cook quickly; remove from heat once opaque and flaky.
- Use fresh garlic, not powdered, for the best aroma and flavor depth.
- Deglaze the pan with wine or stock to capture all the browned flavor bits.
- Simmer gently — avoid boiling the cream sauce to prevent curdling.
- Balance with acid — a squeeze of lemon brightens the dish and keeps it from feeling too heavy.
Instructions
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