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Mixed seafood in a creamy garlic wine sauce {Mariscos al ajillo}

Seafood in garlic sauce or mariscos al ajillo

This is a quick and easy way to prepare mixed seafood in a creamy garlic wine sauce, aka “mariscos al ajillo” in Spanish. This recipe calls for a combination of shrimp, squid or calamari, and bay scallops – plus any additional seafood that you would like to add or replace.

En Español

Mixed seafood in a creamy garlic wine sauce

The seafood is cooked in a mouthwatering sauce made with butter, garlic, white onion, white wine, and heavy cream. It is served with chopped parsley for an extra touch of freshness.

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Seafood in a creamy garlic sauce with rice, fish, and fried green plantains

This dish of seafood in garlic sauce can be served as a starter or appetizer.  It’s just perfectly delicious on its own served with thick slices of rustic bread or baguette. The bread is the perfect vehicle to absorb that amazing sauce. Another option is to serve it as part of a main dish. I recommend serving it Latin style with rice, fried green plantains, and a side salad. It would also make a very tasty sauce for spaghetti or pasta. For a special meal you can also serve it as a topping sauce on top of grilled fish.

Recipe for shrimp, scallops and calamari al ajillo

I used three types of seafood for this recipe: shrimp, squid, and bay scallops. Feel free to replace or add additional seafood based on your preference or what you have available. For example, you can make this with mussels, clams, crab, and/or octopus. If using crab and octopus I recommend adding them already cooked; and mixing them into the sauce once the rest of the seafood is cooked.  

Seafood in garlic sauce recipe

I recommend having all the ingredients cleaned and prepped ahead of time, as well as any side dishes or garnishes. This garlicky seafood dish takes vey little time to cook and this way you can be ready to enjoy it immediately.

Mixed seafood in a creamy garlic wine sauce

Mixed seafood in a creamy garlic wine sauce {Mariscos al ajillo}

Recipe for mixed seafood in a creamy garlic wine sauce, or mariscos al ajillo. Made with a mix of shrimp, calamari or squid, and bay scallops cooked in a sauce of butter, garlic, white onion, white wine, cream, and parsley.
4.89 from 177 votes
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Course: Appetizer, Main Course, Starter
Cuisine: Ecuadorian inspired, Fusion, Latin, Spanish
Keyword: Al ajillo, Cream, Garlic, Scallops, Seafood, Seafood in garlic sauce, Shrimp, Squid, White wine
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 as an appetizer or starter or for 2 as a main dish


  • ½ pound raw shrimp peeled and deveined
  • ½ pound squid or calamari cut into slices
  • ½ pound bay scallops
  • 2 tablespoons of butter
  • 2 tablespoons of finely chopped white onion
  • 6 garlic cloves crushed or minced
  • ¼ cup white wine
  • ½ cup heavy cream
  • Salt and pepper to taste
  • Chopped parsley


  • Season the seafood with a sprinkle of salt.
  • Melt the butter over medium heat in a large skillet.
  • Add the onion and garlic, cook for about two minutes.
  • Add the shrimp and cook for 1 minute.
  • Add the white wine, mix well and cook over high heat for 1 minute.
  • Add the heavy cream and cook until the shrimp are almost done.
  • Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
  • Taste and add salt if needed. Add ground black pepper to taste.
  • Mix in the chopped parsley.
  • Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.
Seafood al ajillo in a garlic white wine sauce

Step by step photo preparation for mixed seafood in a creamy garlic white wine sauce or mariscos al ajillo:

Step by step preparation for seafood in a garlic white wine sauce
Mixed seafood in a garlic white wine sauce

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  1. I substituted the calamari with imitation crab because that’s what I had on hand and it turned out delicious! Thank you for sharing!

  2. Made this last night with the frozen Costco seafood medley. Used half and half instead of heavy cream. OMG, it was delicious! Restaurant level! I feel like I never have to order this dish from a restaurant every again. Thank you for the recipe!

    1. You could make a variation with olive oil and white wine that would also be considered “al ajillo”. Or take it in different flavor direction and make with coconut milk – similar to what we call an “encocado“.

  3. I made your recipe tonight and loved it. I added some lemon juice to the sauce and it was a big success. Thank you all the way from Belgium

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