Garlic Butter Seafood Skillet
A quick, rich, and flavorful one-pan seafood dinner loaded with shrimp, scallops, mussels, and tender calamari tossed in a fragrant garlic-butter sauce. Perfect with crusty bread, rice, pasta, or cauliflower rice.
Ingredients
Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Seafood
1 lb large shrimp, peeled and deveined
8 oz sea scallops, side muscle removed
8 oz mussels, cleaned and debearded
6 oz calamari rings
1 tbsp olive oil
Garlic Butter Sauce
5 tbsp unsalted butter
6 cloves garlic, finely minced
1 small shallot, finely chopped
½ tsp red pepper flakes, optional
½ tsp smoked paprika
¼ cup chicken or seafood stock
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, optional
½ tsp Italian seasoning
Salt, to taste
½ tsp freshly ground black pepper
Optional
¼ cup grated Parmesan
1 tbsp chopped green onions
Extra lemon wedges for serving
Instructions
1. Prepare the seafood
Pat the shrimp, scallops, and calamari dry with paper towels. This helps them brown instead of steaming.
Season lightly with salt, black pepper, and smoked paprika.
Clean the mussels and discard any cracked shells or mussels that remain open after tapping them gently.
2. Sear the scallops
Heat a large skillet over medium-high heat.
Add the olive oil.
Place scallops in the skillet without crowding them. Sear for about 2–3 minutes per side, until golden brown.
Transfer to a plate.
3. Cook the shrimp
Add the shrimp to the same skillet.
Cook for approximately 1–2 minutes per side, until pink and just cooked through.
Remove and set aside with the scallops.
4. Cook the calamari
Add the calamari rings.
Cook for approximately 60–90 seconds, turning once.
Do not overcook calamari or it can become chewy. Remove from the skillet.
5. Make the garlic butter
Reduce heat to medium.
Add the butter and chopped shallot. Cook for about 1–2 minutes.
Add the minced garlic, red pepper flakes, Italian seasoning, and smoked paprika.
Cook for about 30–45 seconds, just until fragrant. Don’t let the garlic burn.
6. Add the mussels
Pour in the seafood stock.
Add the mussels and cover the skillet.
Steam for approximately 4–5 minutes, until the mussels open.
Discard any mussels that remain closed after cooking.
7. Finish the skillet
Return the shrimp, scallops, and calamari to the skillet.
Add lemon juice and lemon zest.
Gently toss everything together for 1–2 minutes so the seafood becomes coated in the garlic butter sauce.
Taste and adjust salt and pepper.
8. Garnish and serve
Remove from heat.
Sprinkle with fresh parsley and green onions.
Add Parmesan if desired and serve with fresh lemon wedges.
Serving Suggestions
Serve your garlic butter seafood skillet with:
Crusty garlic bread
White or brown rice
Buttered pasta
Linguine
Mashed potatoes
Roasted asparagus
Steamed broccoli
Zucchini noodles
Cauliflower rice
Fresh green salad
For a low-carb option, serve over cauliflower rice or zucchini noodles.
Tips for Perfect Seafood
Don’t overcrowd the skillet. Cook seafood in batches if necessary.
Pat seafood dry. Excess moisture prevents proper browning.
Don’t overcook shrimp. Remove them as soon as they turn pink and opaque.
Scallops need a hot pan. A properly heated skillet helps create that golden crust.
Calamari cooks quickly. About 1–2 minutes is generally enough for tender rings.
Use fresh garlic. It gives the butter sauce much more flavor than garlic powder.
Add lemon at the end. The acidity brightens the rich butter sauce.
Nutrition Information
Approximate per serving:
Calories: 430–500
Protein: 45–50 g
Fat: 25–30 g
Carbohydrates: 7–10 g
Fiber: 1 g
Sugar: 2 g
Sodium: varies depending on seafood and added salt
Nutrition will vary depending on the exact seafood, butter, stock, and serving size.
Allergen Information
Contains:
Shellfish — shrimp, scallops, mussels, calamari
Dairy — butter and optional Parmesan
Nut information: This recipe contains no peanuts or tree nuts as written. Check packaged stock, seasonings, and Parmesan for facility/allergen statements if preparing for someone with a serious allergy.
Recipe Q&A
Can I use only shrimp?
Yes. Replace the other seafood with additional shrimp. About 1½–2 lbs shrimp works well for 4 servings.
Can I use frozen seafood?
Absolutely. Thaw completely and pat dry before cooking.
Can I leave out the mussels?
Yes. Substitute with crab meat, lobster, additional shrimp, or scallops.
Can I make this dairy-free?
Yes. Replace the butter with a dairy-free butter alternative or use additional olive oil.
Can I make this spicy?
Yes! Increase the red pepper flakes or add a little cayenne pepper.
Can I use lobster?
Definitely. Add cooked lobster meat during the final 1–2 minutes so it warms without becoming tough.
How do I know when shrimp are done?
They should be pink and opaque with a firm texture. Avoid cooking them until they become tightly curled and rubbery.
Can I make this keto?
Yes. The skillet itself is naturally low in carbohydrates. Serve it with cauliflower rice, zucchini noodles, or steamed vegetables instead of pasta or bread.
How do I store leftovers?
Refrigerate leftovers in an airtight container and use within 1–2 days. Reheat gently to avoid overcooking the seafood.
Can I make the garlic butter sauce ahead?
Yes. Prepare the sauce separately and refrigerate it. Warm it gently and add freshly cooked seafood when ready to serve.
Quick Recipe Card
Garlic Butter Seafood Skillet
Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
Main seafood: Shrimp + scallops + mussels + calamari
Flavor: Garlic butter + lemon + herbs + mild spice
Style: One-pan dinner
Low-carb:
Keto-friendly:
Nut-free as written:
