This super easy Skillet Tilapia with Shrimp is a quick weeknight dinner that tastes just like an Olive Garden knock-off!
A few weeks ago I went to the classic Italian Restaurant that is know for it’s never ending salad and breadsticks… Olive Garden.
I’m all about free carbs.
Anyways, I ordered myself something light to go with my 99 breadsticks. I ordered their baked Tilapia with Shrimp. It was most enjoyable to the palate, but I couldn’t help but thinking how easy it would be for me to make this in my own kitchen.
For a quarter of the price.
Let’s be real guys. I have 4 kids with bottomless pits for stomachs.
I can’t afford to take my kids out to eat very often. So when I found 6 very large Tilapia filets for just $4 at my local grocery store… yeah… that sure beats paying $16 for one.
I also picked up a 1 lb. bag of frozen shrimp for just $5. This meal was shaping up real well.
I took all my ingredients home and whipped up this delicious meal in less than 20 minutes.
I fed my whole family, a restaurant worthy meal, for less than $15, in less than 20 minutes.
AND EVERYONE LOVED IT!!
Let’s just say that after that I knew I needed to share it with you. I’m just nice like that. 🙂
(I also wanted to eat it again)
Your family is going to love this light and refreshing, restaurant worthy dinner!Print
Skillet Tilapia with Shrimp
This light and flakey Tilapia is covered in a delicious white wine and lemon sauce and tender baby shrimp. All done in one skillet!
- Yield: 4
- Category: Dinner
- 1 to 2 tbsp olive oil
- 4 Tilapia filets
- salt and pepper
- 1 tsp minced garlic
- 1/2 cup white wine*
- 3/4 cup chicken broth
- 1 1/2 tbsp lemon juice
- 3 tbsp butter, cut into tablespoons
- 2 tbsp freshly chopped parsley
- 8 oz. small raw shrimp, peeled and deveined, tails removed
- Heat oil in a heavy bottomed skillet over medium-high heat. Swirl oil around in pan to coat. Once hot, reduce heat to medium.
- Season tilapia filets with salt and pepper on both sides and place in hot skillet. Cook for 3 to 4 minutes per side, or until fish is opaque and flakes easily. Remove from skillet and place on a dish and keep warm.
- Toss the garlic into the hot skillet and stir until fragrant, about 30 seconds. Pour the white wine into the pan and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the chicken broth and lemon juice and cook until the liquid has reduced to about 1/2. Add in the butter and parsley and stir until melted.
- Add the shrimp to the skillet and cook in sauce until the shrimp have turned pink, about 5 minutes. Serve the shrimp and sauce on top of the tilapia filets. Enjoy!
*You may replace the white wine with cooking wine or extra chicken broth.