Why make this recipe
Making mixed seafood in a creamy garlic wine sauce is a fantastic way to enjoy the rich flavors of the ocean while indulging in velvety creaminess. This dish is not only simple and quick to prepare, but it also brings an elegance to any meal. Whether for a cozy dinner or a special occasion, this recipe is sure to impress family and friends. The combination of seafood, garlic, and white wine creates a delightful experience, making your taste buds dance with joy.
How to make Mixed seafood in a creamy garlic wine sauce
Ingredients:
- 1 lb mixed seafood (shrimp, scallops, mussels, or any combination of your favorite seafood)
- 3 tablespoons olive oil
- 6 cloves garlic, minced (fresh garlic is key to a rich flavor)
- 1 cup dry white wine (I like using Sauvignon Blanc, but you can use your favorite dry white)
- 1 cup heavy cream
- 2 tablespoons butter (unsalted for a more controlled flavor)
- 1 teaspoon lemon zest (adds a bright, fresh zing)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 teaspoon dried thyme or fresh thyme (optional, for added flavor)
Directions:
- For shrimp, peel and devein them (if needed), leaving the tails on for a nice presentation. If you’re using mussels, make sure they’re cleaned and de-bearded, discarding any mussels that are open and don’t close when tapped. Cut the fish into bite-sized chunks if using.
- Add the remaining olive oil to the pan and add the mussels (if using), cooking for about 4-5 minutes or until they open. Remove them from the skillet and set them aside as well.
- Add the scallops (or other fish) to the pan and cook for 2-3 minutes per side, until golden brown and opaque. Remove and set them aside with the other seafood.
- Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let the wine cook down for about 2 minutes, reducing by half.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Allow it to thicken for about 3 minutes. If the sauce is too thick, add a little bit of water or more wine to thin it out to your desired consistency.
- Stir in the lemon juice and zest, and season with salt, pepper, and red pepper flakes (if using). Give everything a final taste check and adjust the seasoning as necessary.
Mixed Seafood in a Creamy Garlic Wine Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delicious dish featuring mixed seafood in a creamy garlic sauce with white wine, perfect for any occasion.
Ingredients
- 1 lb mixed seafood (shrimp, scallops, mussels, or any combination)
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried thyme or fresh thyme (optional)
Instructions
- Peel and devein shrimp, leaving tails on. Clean and debeard mussels, discarding any that are open. Cut fish into bite-sized chunks if using.
- Add olive oil to a pan and cook mussels until they open, about 4-5 minutes. Remove and set aside.
- Add scallops or fish to the pan, cooking for 2-3 minutes per side until golden brown and opaque. Remove and set aside.
- Pour in white wine, scraping up brown bits from the bottom. Let it reduce by half for about 2 minutes.
- Stir in heavy cream and simmer until thickened, about 3 minutes. Add water or wine to thin if necessary.
- Mix in lemon juice, zest, salt, pepper, and red pepper flakes. Adjust seasoning to taste.
Notes
Use a variety of your favorite seafood for the best flavor and ensure not to overcook the seafood for tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
How to serve Mixed seafood in a creamy garlic wine sauce
Serve the mixed seafood in a creamy garlic wine sauce over a bed of pasta, rice, or crusty bread to soak up the sauce. A sprinkle of fresh parsley on top adds a nice touch. For a complete meal, consider pairing it with a simple green salad and a glass of the same dry white wine used in the sauce.
How to store Mixed seafood in a creamy garlic wine sauce
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or wine if the sauce has thickened too much.
Tips to make Mixed seafood in a creamy garlic wine sauce
- Use a variety of your favorite seafood for the best flavor.
- Fresh garlic makes a big difference in taste, so don’t skip it.
- Adjust the amount of red pepper flakes based on your heat preference.
- Make sure not to overcook the seafood; it should be tender and juicy.
Variation (if any)
You can switch up the seafood based on what you have available. Other seafood options include calamari, clams, or even a firm white fish like cod. Feel free to add vegetables like spinach or cherry tomatoes for added color and nutrition.
FAQs
Can I use frozen seafood?
Yes, you can use frozen seafood. Just make sure to thaw it properly before cooking.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half, but this may change the creaminess of the sauce.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce ahead of time and add the seafood just before serving to keep it tender and juicy.
