Seafood Mix In Cream Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
476 kcal
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Course
Main Course
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Cuisine
American
Seafood Mix In Cream Sauce
Description
The Seafood Mix In Cream Sauce recipe uses thawed frozen seafood combined with a sauce made from butter, fresh minced garlic, heavy cream, cayenne pepper, Parmesan cheese, and chopped parsley. The seafood is seasoned and cooked briefly in butter until just opaque, then removed to rest while the sauce is made. The pan is refreshed before sautéing garlic to avoid burnt bits and to develop a clean, garlic-forward flavor.
The cream is added along with cayenne and seasonings and gently simmered to meld the flavors. Parmesan cheese melts into the sauce to add some savory richness. Finally, the seafood is returned to the sauce, warming through without overcooking. This method maintains the seafood's tender texture and allows the sauce to cling well to each piece.
This dish is best served hot soon after preparation for optimal texture. It can be paired with rice, pasta, or crusty bread. Leftovers keep well refrigerated for up to three days and reheat gently at half power in the microwave to avoid overcooking. The seafood mix can be frozen for up to three months if stored properly.
Using fresh garlic is emphasized to ensure the best flavor. Thawing the seafood evenly, either overnight or by a quick cold water bath, improves cooking consistency. The recipe avoids cooking seafood directly from frozen for better results.
Ingredients
- 2 tablespoons butter divided, unsalted
- 1 pound frozen seafood mix thawed - see notes below
- ½ teaspoon kosher salt divided, or ¼ teaspoon divided of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper divided
- 4 garlic minced - see notes below, cloves
- 6 tablespoons heavy cream
- Pinch cayenne pepper
- 3 tablespoons Parmesan Cheese grated
- 2 tablespoons parsley chopped
Instructions
- Heat one tablespoon of butter in a large skillet over medium-high heat. Season the seafood with half the kosher salt and black pepper.
- When the butter starts foaming, add the seafood to the skillet and cook, stirring often, until just cooked through and no longer translucent, about 3 minutes.
- Using a slotted spoon, transfer the seafood to a plate, cover it with foil, and set aside.
- Pour the liquids out of the skillet, wipe it clean with paper towels (careful, it’s hot), and add the remaining butter. Reduce the heat to medium.
- When the butter starts foaming, add the garlic to the skillet. Sauté, stirring, until fragrant, 30-60 seconds, depending on how hot your skillet is.
- Reduce the heat to medium-low. Add the cream, cayenne pepper, and the remaining kosher salt and black pepper. Bring the sauce to a gentle simmer, stirring. This should take about 1 minute.
- Add the parmesan cheese and gently stir until melted, about 30 seconds.
- Add the seafood back to the skillet. Gently stir to combine with the sauce and reheat, about 1 more minute.
- Transfer the skillet contents, including the sauce, to a serving plate, sprinkle the dish with parsley, and serve.
Notes
- Always use freshly minced garlic for robust flavor; jarred garlic does not compare.
- Thaw frozen seafood overnight in the fridge or quickly in cold water for even cooking.
- Reheat leftovers gently at 50% microwave power to prevent overcooking and toughness.
- Store leftovers in a sealed container in the fridge for up to three days.
- Freeze cooked leftovers in airtight containers for up to three months, thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 0.5recipe | |
| Calories | 476kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 40g | 80% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Sodium | 902mg | 38% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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