Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 8 ounces scallops
  • 8 ounces white fish fillets, cut into bite-sized pieces
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1 teaspoon paprika
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Zest of 1 lemon (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Rinse and pat dry shrimp, scallops, and fish; season lightly with salt and pepper.
  2. Heat the skillet over medium-high heat, add butter. Sauté shrimp and scallops until opaque (about 2-3 minutes). Add fish, cook until just cooked through (about 2-4 minutes). Remove seafood and set aside.
  3. In the same skillet, add garlic, sauté until fragrant (about 30 seconds). Pour in the broth, bring to a simmer, and reduce by half.
  4. Stir in heavy cream and paprika, simmer until slightly thickened.
  5. Gently stir the seafood back into the sauce; cook until heated through (1-2 minutes).
  6. Remove from heat, sprinkle with parsley and lemon zest, and serve with lemon wedges.