Creamy Garlic Seafood Skillet That Melts In Your Mouth!

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Creamy Garlic Seafood Skillet

This luxurious, one-pan seafood skillet combines tender shrimp and scallops in a rich, velvety garlic parmesan cream sauce. It comes together in under 30 minutes but tastes like it took hours.


Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Yields	4 servings

Ingredients

The Seafood:

- 1 lb (450g) large shrimp: Peeled and deveined (tails on or off)

½ lb (225g) sea scallops: Pat completely dry
1 tbsp olive oil
Salt and freshly cracked black pepper: To taste

The Creamy Garlic Sauce:

3 tbsp unsalted butter
6 cloves garlic: Minced
½ cup dry white wine: Pinot Grigio or Sauvignon Blanc (substitute chicken or seafood broth if preferred)
1 ½ cups heavy cream
½ cup freshly grated Parmesan cheese
1 tsp Italian seasoning
½ tsp crushed red pepper flakes: Optional, for a kick
2 cups fresh baby spinach
1 tbsp fresh parsley: Chopped, for garnish
Lemon wedges: For serving

Instructions

1. Sear the Seafood: Heat the olive oil in a large skillet over medium-high heat. Season the shrimp and scallops with salt and pepper. Sear the scallops for 1-2 minutes per side until a golden crust forms, then remove to a plate. Add the shrimp and cook for 1 minute per side until just pink. Remove and set aside with the scallops.
2. Deglaze and Build Flavor: In the same skillet, lower the heat to medium. Melt the butter and add the minced garlic. Sauté for 30-60 seconds until fragrant, scraping up the browned bits from the seafood.

1. Reduce the Wine: Pour in the white wine (or broth). Let it simmer for 2-3 minutes until the liquid reduces by half.
2. Create the Cream Sauce: Reduce the heat to medium-low. Whisk in the heavy cream, Italian seasoning, and red pepper flakes. Let it simmer gently for 2-3 minutes to thicken slightly.
3. Melt the Cheese: Stir in the Parmesan cheese until melted and smooth.
4. Wilt the Spinach: Add the baby spinach to the sauce and let it simmer for 1-2 minutes until wilted.
5. Combine and Serve: Return the cooked shrimp and scallops (and any resting juices) to the skillet. Toss gently to coat in the sauce and heat through for 1 minute.

Garnish: Remove from heat. Garnish with fresh parsley and serve immediately with fresh lemon wedges.

Pro-Tip for the Perfect Sear: Seafood holds a lot of moisture. Make sure to pat your scallops and shrimp completely dry with paper towels before seasoning. A dry surface ensures a golden crust instead of steaming in the pan.