Garlic Butter Shrimp and White Fish
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
Instructions
- Pat fish fillets completely dry with paper towels and season both shrimp and fish with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add fish fillets and sear without moving for 3 to 4 minutes, flip once and cook another 3 minutes, then transfer to a plate.
- Add shrimp to the same pan and cook 2 minutes per side until pink and curled, then remove and set aside.
- Reduce heat to medium, add butter to the pan and let it melt, then add minced garlic and stir for 60 seconds.
- Pour in white wine or broth and lemon juice, scrape up the browned bits, and let the sauce reduce for 2 minutes.
- Add red pepper flakes if using, then return shrimp and fish to the pan and spoon sauce over everything.
- Warm through for 2 minutes, scatter fresh parsley over the top, and serve immediately.
Notes
Always pat your fish completely dry before it hits the pan — wet fish steams instead of searing and you'll lose that golden crust that makes the whole dish.