“My hubby enjoyed this seafood dinner! He want’s me to make it every weekend”

 

Seafood Dinner Your Hubby Will Love: Creamy Garlic Butter Shrimp & Scallops with Lemon Herb Rice and Roasted Veggies

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Introduction

Nothing says “special weekend dinner” like a beautifully cooked seafood feast. When done right, seafood dishes feel indulgent but surprisingly easy to prepare — perfect for impressing your loved ones without stress.

This recipe features succulent shrimp and scallops sautéed in a creamy garlic butter sauce, paired with fragrant lemon herb rice and colorful roasted vegetables. It’s balanced, elegant, and absolutely delicious.

Your hubby’s glowing review? “He wants me to make it every weekend!” That’s the kind of feedback we love. Let’s get cooking!

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Part 1: Creamy Garlic Butter Shrimp & Scallops

Ingredients

• 1/2 lb large shrimp, peeled and deveined

• 1/2 lb sea scallops, patted dry

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1/2 cup heavy cream

• 1/4 cup dry white wine (optional, but highly recommended)

• Juice of 1 lemon (about 2 tablespoons)

• 1 teaspoon smoked paprika

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped for garnish

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Instructions

1. Prep the Seafood:
   Pat the shrimp and scallops dry with paper towels — this helps them sear nicely instead of steaming. Season both sides lightly with salt, pepper, and smoked paprika.

2. Sear the Scallops:
   Heat 2 tablespoons butter in a large skillet over medium-high heat. Add scallops and sear without moving for about 2 minutes per side, until golden brown and just cooked through. Remove scallops and set aside.

3. Cook the Shrimp:
   In the same skillet, add remaining butter and garlic. Sauté garlic for about 30 seconds until fragrant (be careful not to burn). Add shrimp and cook for 2-3 minutes, flipping once, until pink and opaque.

4. Deglaze & Make Sauce:
   Pour in white wine to deglaze the pan, scraping up the brown bits. Let the wine reduce by half, about 2 minutes. Stir in heavy cream and lemon juice, simmer until slightly thickened, about 3 minutes.

5. Combine:
   Return scallops to the skillet and gently toss everything in the sauce to coat. Taste and adjust seasoning with salt, pepper, and a bit more lemon juice if desired.

6. Garnish & Serve:
   Sprinkle chopped fresh parsley on top and serve immediately.

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Part 2: Fragrant Lemon Herb Rice

Ingredients

• 1 cup long-grain white rice or basmati rice

• 2 cups water or low-sodium chicken broth

• Zest of 1 lemon

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon unsalted butter

• Salt, to taste

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Instructions

1. Rinse the Rice:
   Rinse rice under cold water until water runs clear to remove excess starch.

2. Cook Rice:
   In a medium saucepan, bring water or broth to a boil. Add rice and a pinch of salt, cover, reduce heat to low, and simmer for 15 minutes or until liquid is absorbed and rice is tender.

3. Add Lemon & Herbs:
   Remove from heat and fluff rice with a fork. Stir in butter, lemon zest, lemon juice, and chopped parsley. Adjust salt if needed.

4. Keep Warm:
   Cover and keep warm until ready to serve.

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Part 3: Roasted Seasonal Vegetables

Ingredients

• 1 red bell pepper, sliced

• 1 zucchini, sliced into half-moons

• 1 small red onion, sliced

• 1 cup cherry tomatoes

• 2 tablespoons olive oil

• 1 teaspoon dried Italian herbs or herbes de Provence

• Salt and pepper, to taste

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Instructions

1. Preheat Oven:
   Preheat your oven to 425°F (220°C).

2. Prep Vegetables:
   In a large bowl, toss bell pepper, zucchini, onion, and cherry tomatoes with olive oil, herbs, salt, and pepper.

3. Roast:
   Spread vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

4. Serve Warm:
   Transfer to a serving dish and keep warm until dinner.

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Putting It All Together: Serving Suggestions

• Plate a generous scoop of lemon herb rice.

• Top or side with creamy garlic butter shrimp and scallops.

• Add a colorful heap of roasted veggies.

• Optional: Garnish with extra parsley and lemon wedges.

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Tips for Making This Weekend Seafood Dinner Extra Special

• Buy Fresh Seafood: Fresh or high-quality frozen shrimp and scallops make all the difference. Pat them dry for best sear.

• Don’t Overcook Seafood: Shrimp and scallops cook quickly; overcooking makes them rubbery. Watch the color and texture.

• Use Good Butter: Real butter adds richness to the sauce.

• Choose a Crisp White Wine: Sauvignon Blanc or Pinot Grigio works great for deglazing and adding bright acidity.

• Make It Ahead: Cook rice and roast veggies earlier in the day; reheat gently while you finish the seafood last minute.

• Add Crunch: Serve with toasted baguette slices to mop up extra sauce.

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Variations & Add-Ons

• Spicy Kick: Add crushed red pepper flakes to the garlic butter sauce.

• Creamier Sauce: Stir in a handful of grated Parmesan cheese.

• More Seafood: Add mussels or clams steamed in white wine.

• Herb Swap: Use basil or tarragon instead of parsley.

• Low-Carb Option: Replace rice with cauliflower rice or steamed asparagus.

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Nutritional Highlights

• Protein-packed from shrimp and scallops.

• Healthy fats from butter (in moderation) and olive oil.

• Vitamins A, C, and antioxidants from veggies.

• Complex carbs and fiber in rice.

• Balanced meal ideal for energy and muscle repair.

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Frequently Asked Questions

Q: Can I use frozen seafood?
A: Yes! Thaw properly and pat dry before cooking.

Q: What if I don’t have white wine?
A: Use low-sodium chicken broth or water with a splash of lemon juice instead.

Q: Can I make the sauce dairy-free?
A: Substitute butter with olive oil and heavy cream with coconut cream or cashew cream.

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Final Thoughts

This creamy garlic butter shrimp and scallops dinner is a fantastic way to celebrate the weekend with your loved ones. It’s elegant yet easy to prepare, packed with flavor, and hits all the right notes for a comforting, memorable meal.