Creamy Garlic Shrimp and Salmon

Creamy garlic shrimp and salmon combines seared salmon fillets and shrimp in a Parmesan spinach sauce. The seafood cooks in separate stages before returning to the skillet for the final warming. Lemon juice and parsley finish the creamy sauce just before serving.

This recipe is designed for two and takes about 35 minutes. Have the garlic minced, Parmesan grated, and spinach chopped before starting so the sauce can follow the seafood without a long pause. Jump to the recipe card for the measured ingredients and full method.

Why Cook the Salmon and Shrimp Separately?

The salmon fillets are thicker than the shrimp and need more time in the skillet. Cooking them first gives you control over the browned surface without leaving the shrimp in the pan for the same duration. Both then return to the sauce near the end.

The sauce uses heavy cream, Parmesan, garlic, and spinach. It is made over lower heat than the initial sear, which helps keep the garlic from burning and gives the cheese time to melt. The spinach wilts after the sauce is smooth rather than cooking throughout the entire recipe.

Creamy Garlic Shrimp and Salmon 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

Seafood and Spinach Notes

The ingredient list specifies two salmon fillets of about 6 ounces each and 12 large shrimp. Similarly sized fillets are easier to cook evenly, though thickness still matters. Thaw frozen seafood according to its packaging, drain well, and pat dry before seasoning.

Keep the seasoning and butter portions organized for their separate stages. The shrimp have their own paprika and pepper, while the salmon uses Italian seasoning too. Add salt only as needed, particularly after the Parmesan has entered the sauce.

How to Make Creamy Garlic Shrimp and Salmon

1. Sear the Salmon

Pat the salmon dry and season with its paprika, Italian seasoning, and black pepper. Heat the listed olive oil over medium-high heat. Cook for about 4–5 minutes on the first side and 2–4 minutes on the second, until nearly cooked through. Transfer out of the skillet; it will finish during this continuous preparation.

2. Cook the Shrimp

Add the shrimp’s olive oil and butter to the same skillet. Season the shrimp with their paprika and pepper. Cook for about 60–90 seconds on the first side and 30–60 seconds on the second, adjusting for size. Remove them while you make the sauce and check their final doneness after returning them.

3. Make the Parmesan Sauce

Reduce the heat and melt the sauce’s tablespoon of butter. Add the garlic and cook for about 30 seconds. Pour in the cream and gently simmer for 2 minutes. Lower the heat, stir in the Parmesan until smooth, then add the spinach and cook for 1–2 minutes, until wilted.

4. Finish the Seafood in the Sauce

Return the salmon and spoon sauce over it. Add the shrimp and warm gently, starting with the recipe’s 30–60 second finishing window. Check that the salmon reaches 145°F and the shrimp are fully opaque; continue as needed rather than assuming the shortest time fits every piece.

5. Add the Finishing Ingredients

Remove from the heat and stir the lemon juice into the sauce. Scatter with parsley and black pepper, then serve immediately with lemon wedges. Divide the shrimp between the two plates and spoon the spinach sauce over and around the salmon.

Tips for Tender Fish and a Creamy Finish

Keep the seafood cooking stages close together as part of one continuous meal preparation. The salmon’s first sear is not a make-ahead step for partially cooked fish. Have the sauce ingredients ready so the fillets can finish promptly once the sauce is prepared.

Turn the salmon carefully and avoid moving it more than necessary. A suitable spatula helps support each fillet. During the final stage, spoon sauce over the fish instead of stirring it vigorously, which could break the fillets into small pieces.

Use the actual doneness checks rather than the timer alone. The FDA seafood guidance recommends 145°F for most seafood. Keep the sauce over gentle heat while checking so the cream does not boil aggressively around the fish.

Serving Ideas and Related Seafood Meals

Rice or pasta provides a simple base for the Parmesan spinach sauce. Crusty bread is another option for catching the extra sauce, while a fresh salad gives the rich skillet a lighter accompaniment. Prepare the side first so the seafood can go straight to the table.

For a shrimp dinner with similar ingredients in soup form, try creamy Tuscan garlic shrimp soup. If you prefer a baked version with cheese, see creamy garlic butter baked shrimp. Both offer another way to use garlic, cream, and seafood.

Frequently Asked Questions

Creamy Garlic Shrimp and Salmon Recipe Card