Why You’ll Love Garlicky Seafood Sauce Recipe

I enjoy this recipe because it’s quick, versatile, and incredibly flavorful. I like how the garlic infuses the butter and cream, while the lemon brightens everything up so the sauce never feels too heavy. I also appreciate that it pairs beautifully with shrimp, fish, scallops, or even pasta.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/4 cup unsalted butter
4 cloves garlic, minced
1/2 cup heavy cream
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest (optional, for added freshness)
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a touch of heat)
1 tablespoon fresh parsley, chopped (for garnish)
Salt and black pepper to taste
1 tablespoon olive oil (for cooking the garlic)
1 tablespoon Parmesan cheese (optional, for added richness)

Directions

I start by heating the olive oil in a medium skillet over medium heat. I add the butter and let it melt completely. Once melted, I add the minced garlic and sauté it gently until fragrant and lightly golden, being careful not to let it burn.

I slowly pour in the heavy cream while stirring, allowing it to blend smoothly with the garlic and butter. I bring the mixture to a gentle simmer, then stir in the lemon juice, lemon zest if I’m using it, paprika, cayenne pepper, salt, and black pepper. I let the sauce simmer briefly so the flavors meld together.

If I want a richer sauce, I stir in the Parmesan cheese and let it melt completely. I taste the sauce and adjust the seasoning as needed, then remove it from the heat and garnish with fresh parsley before serving.

Servings and Timing

I usually need about 5 minutes to prep and around 15 minutes to cook, making the total time about 20 minutes. This sauce yields roughly 4 servings, depending on how generously I use it.

Variations

I sometimes add a splash of broth to thin the sauce slightly. When I want extra heat, I increase the cayenne pepper. I also enjoy adding a pinch of smoked paprika for a deeper, smoky flavor.

Storage/Reheating

I store leftover sauce in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently over low heat, stirring frequently, and add a splash of cream if it thickens too much.

FAQs

What seafood works best with this sauce?

I love it with shrimp, salmon, scallops, or white fish.

Can I make this sauce ahead of time?

I can, but I prefer it fresh for the best flavor and texture.

Does the garlic flavor mellow out?

I find it becomes rich and aromatic without being overpowering.

Can I skip the Parmesan cheese?

I often do, and the sauce is still deliciously creamy.

How do I prevent the sauce from separating?

I keep the heat low and avoid boiling once the cream is added.

Is this sauce spicy?

I find it mild, unless I add the cayenne pepper.

Can I use milk instead of cream?

I can, but the sauce won’t be as rich or thick.

Can I use dried parsley instead of fresh?

I can, but I prefer fresh for brightness.

Does lemon zest make a big difference?

I think it adds a fresh pop, but it’s optional.

Can I use this sauce for pasta?

I love tossing it with pasta for a quick seafood pasta dish.

Conclusion

I keep this garlicky seafood sauce in my kitchen rotation because it’s fast, flavorful, and incredibly versatile. I love how it turns simple seafood into something special, making it a reliable go-to whenever I want a quick but impressive finishing touch.