If you love salmon and shrimp, this creamy seafood dinner brings both together beautifully. Golden seared salmon and juicy garlic shrimp both get bathed in a rich Parmesan spinach sauce, making it feel like a restaurant meal without being complicated. It’s an elegant dinner for two, ready in just 35 minutes.
Why You’ll Love This Recipe
- Salmon and shrimp together. Two seafood favorites in one rich, comforting skillet.
- That Parmesan spinach sauce. Cream, garlic, and fresh spinach come together for a sauce that’s both rich and a little lighter thanks to the greens.
- Ready in 35 minutes. An elegant dinner that doesn’t take all evening.
- A recipe for two. Perfect for a romantic dinner or a small, special meal.
Ingredients
For the Salmon
- 2 salmon fillets, about 6 oz each
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- Salt, only if needed
For the Garlic Shrimp
- 12 large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ¼ tsp paprika
- ¼ tsp black pepper
For the Creamy Garlic Sauce
- 1 tbsp unsalted butter
- 4 garlic cloves, finely minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- Black pepper, to taste
- Salt, only if needed
For Serving
- Lemon wedges
How to Make Creamy Garlic Shrimp and Salmon
1. Sear the salmon. Pat the salmon dry and season with paprika, Italian seasoning, and black pepper. Heat the olive oil over medium-high heat. Cook the salmon for 4 to 5 minutes on the first side, then 2 to 4 minutes on the second side until nearly cooked through. Remove and set aside.
2. Cook the garlic shrimp. Add the olive oil and butter to the same skillet. Season the shrimp with paprika and black pepper. Cook for 60 to 90 seconds on the first side and another 30 to 60 seconds on the second. Remove while the shrimp are still juicy.
3. Make the creamy garlic sauce. Reduce the heat and melt 1 tablespoon butter in the skillet. Add the garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and gently simmer for 2 minutes.
4. Add the Parmesan and spinach. Lower the heat and stir in the Parmesan until the creamy garlic sauce is smooth. Add the spinach and cook for 1 to 2 minutes until wilted.
5. Finish the salmon and shrimp. Return the salmon to the skillet and spoon the creamy Parmesan sauce over the top. Add the shrimp and warm for 30 to 60 seconds until the salmon reaches 145°F and the shrimp are fully opaque.
6. Add the finishing touches. Remove from the heat and stir the lemon juice into the creamy sauce. Sprinkle the salmon and garlic shrimp with fresh parsley and black pepper.
7. Serve. Serve the creamy garlic shrimp and salmon immediately with fresh lemon wedges and plenty of Parmesan spinach sauce spooned over the seafood.
Tips for the Best Creamy Garlic Shrimp and Salmon
- Don’t fully cook the salmon in the first sear. Getting it nearly done leaves room for it to finish gently in the sauce.
- Pull the shrimp while still juicy. They’ll warm through again at the end, so a brief initial cook keeps them tender.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
- Use a food thermometer for the salmon. Checking for 145°F ensures it’s perfectly cooked without guessing.
What to Serve with Creamy Garlic Shrimp and Salmon
This dish pairs beautifully with rice, pasta, or crusty bread to soak up the creamy sauce. A simple side salad also works well if you want something lighter alongside.
Frequently Asked Questions
Can I use frozen salmon and shrimp?
Yes, just thaw both completely and pat dry before searing so they brown properly instead of steaming.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the sauce will be thinner and less rich than with heavy cream.
Can I use a different green instead of spinach?
Yes, baby kale or arugula would also work well, though they may need a touch longer to wilt.
Creamy Garlic Shrimp and Salmon
Ingredients
Equipment
Method
- Pat the salmon dry and season with paprika, Italian seasoning, and black pepper. Heat the olive oil over medium high heat. Cook the salmon for 4 to 5 minutes on the first side, then 2 to 4 minutes on the second side until nearly cooked through. Remove and set aside.
- Add the olive oil and butter to the same skillet. Season the shrimp with paprika and black pepper. Cook for 60 to 90 seconds on the first side and another 30 to 60 seconds on the second. Remove while the shrimp are still juicy.
- Reduce the heat and melt 1 tablespoon butter in the skillet. Add the garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and gently simmer for 2 minutes.
- Lower the heat and stir in the Parmesan until the creamy garlic sauce is smooth. Add the spinach and cook for 1 to 2 minutes until wilted.
- Return the salmon to the skillet and spoon the creamy Parmesan sauce over the top. Add the shrimp and warm for 30 to 60 seconds until the salmon reaches 145°F and the shrimp are fully opaque.
- Remove from the heat and stir the lemon juice into the creamy sauce. Sprinkle the salmon and garlic shrimp with fresh parsley and black pepper.
- Serve the creamy garlic shrimp and salmon immediately with fresh lemon wedges and plenty of Parmesan spinach sauce spooned over the seafood.