Go Back
Creamy Garlic Shrimp and Salmon

Creamy Garlic Shrimp and Salmon

This creamy garlic shrimp and salmon combines golden pan-seared salmon, juicy shrimp, and a rich Parmesan spinach cream sauce with fresh garlic, lemon, and parsley. It is a restaurant-style seafood dinner that comes together in one skillet without complicated steps.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 persons
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets, about 6 oz each
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp Italian seasoning
  • 1/4 tsp black pepper
  • Salt, only if needed
  • 12 large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter
  • 4 cloves garlic, finely minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 cup fresh spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • Black pepper, to taste
  • Salt, only if needed
  • Lemon wedges

Equipment

  • large skillet For cooking the salmon, shrimp, and cream sauce
  • Fish spatula or tongs For turning and transferring the seafood
  • Wooden spoon or silicone spatula For stirring the sauce
  • Plate For holding the salmon and shrimp while making the sauce
  • Instant-read thermometer For checking the salmon reaches 145°F

Method
 

  1. 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. 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. 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. 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. 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. 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 the creamy garlic shrimp and salmon immediately with fresh lemon wedges and plenty of Parmesan spinach sauce spooned over the seafood.

Notes

Pat the salmon dry before seasoning so it develops a better golden crust.
Cook the shrimp briefly and remove them while still juicy so they do not overcook when returned to the sauce.
Reduce the heat before adding the garlic and cream so the sauce stays smooth.
Stir the Parmesan in over low heat until fully melted.
Add the spinach only until wilted so it keeps its color and texture.
Return the salmon and shrimp at the end and warm only until the salmon reaches 145°F and the shrimp are fully opaque.
Stir in the lemon juice after removing the skillet from the heat for a brighter finish.