Description
Discover the secrets to making a Creamy Garlic Seafood Medley that’s bursting with flavor. Learn step-by-step to create this delicious, restaurant-quality dish at home.
Ingredients
- 1 pound (454 g) (450 grams) mixed seafood (shrimp, scallops, and calamari)
- 2 tablespoon (30 ml) s (30 milliliters) olive oil
- 4 cloves garlic, minced
- 1 cup (240 ml) (240 milliliters) heavy cream
- 1/2 cup (120 ml) (120 milliliters) chicken broth
- 1/2 cup (120 ml) (50 grams) grated Parmesan cheese
- 1 tablespoon (15 ml) (15 grams) unsalted butter
- 1 teaspoon (5 ml) (5 grams) salt
- 1/2 teaspoon (3 ml) (2 grams) black pepper
- 1 tablespoon (15 ml) (15 grams) lemon juice
- 2 tablespoon (30 ml) s (8 grams) chopped fresh parsley
- 1/2 teaspoon (3 ml) (1 gram) red pepper flakes (optional )
Instructions
- Rinse the mixed seafood under cold water and pat dry with paper towels.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the mixed seafood to the skillet and cook for 3-4 minutes until just cooked through.
- Remove the seafood from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Bring the mixture to a simmer over medium heat.
- Stir in the Parmesan cheese until melted and smooth.
- Add the unsalted butter, salt, and black pepper, mixing well.
- Stir in the lemon juice and red pepper flakes, if using.
- Return the cooked seafood to the skillet and mix gently to coat with the sauce.
- Cook for an additional 2-3 minutes to heat the seafood through.
- Sprinkle the chopped fresh parsley over the seafood medley before serving.
- Serve the creamy garlic seafood medley warm.
Notes
- Pat seafood dry after rinsing for a proper sear in the pannWatch the garlic closely while sautéing to prevent it from burningnAdd Parmesan slowly to the cream sauce for a smooth consistency
