Salmon And Shrimp With Creamy Garlic Sauce Recipe

There’s something irresistibly indulgent about pairing salmon and shrimp in a creamy garlic sauce. This dish feels like a restaurant-quality meal you can whip up in your own kitchen, but without the stress or fancy culinary skills. The salmon is buttery and flaky, the shrimp tender and sweet, and that creamy garlic sauce? It ties everything together with rich, velvety goodness. Plus, it’s a one-pan recipe that means less cleanup—because who wants to spend the night scrubbing pots?

I first made this recipe for a Friday date night at home. My partner had mentioned missing our favorite seafood spot, so I took it as a personal challenge to bring the flavors of the sea to our dinner table. As we sat down to eat, the aroma of garlic, lemon, and herbs filled the air, and I knew it was a winner before the first bite. Now, this dish has become a staple for special occasions—or whenever we’re just craving something a little extra.

this RECIPE

A bit about this dish’s inspiration

Creamy garlic seafood dishes are beloved in cuisines around the world. While this particular recipe doesn’t claim to have a singular origin, it’s reminiscent of coastal Mediterranean flavors, with simple ingredients like olive oil, garlic, and parsley taking center stage. Traditionally, creamy garlic sauces have been used in French and Italian cooking to highlight seafood’s natural sweetness. Over time, dishes like this have evolved into a comforting weeknight option that’s surprisingly simple to prepare. The addition of lemon juice and red pepper flakes brings a modern, zesty twist, giving the sauce a brightness and slight heat that cuts through the richness.

Let’s talk ingredients: the stars of the dish

This recipe revolves around fresh, flavorful ingredients that work together in perfect harmony:

• Salmon fillets: These form the hearty base of the dish, offering a buttery, flaky texture. Look for fillets with bright, firm flesh. If you’re out of salmon, trout or cod make good substitutes. Bonus: Salmon is packed with omega-3 fatty acids, so it’s as healthy as it is delicious.
• Shrimp: Large, deveined shrimp bring a sweet, tender contrast to the salmon. Frozen shrimp work great as long as you thaw them thoroughly. For a vegetarian option, consider swapping the shrimp with sautéed mushrooms or artichoke hearts.
• Garlic: This ingredient is non-negotiable. Fresh garlic delivers the punchy, aromatic base for the sauce. Avoid pre-minced garlic—it’s just not the same.
• Heavy cream: The secret to that luscious, creamy sauce. For a lighter option, you can use half-and-half or a dairy-free alternative like coconut cream.
• Parmesan cheese: This gives the sauce its rich, cheesy depth. Vegetarian or plant-based Parmesan alternatives work beautifully here.
• Lemon juice: Bright and zippy, it cuts through the creaminess and balances the flavors. Freshly squeezed is best—trust me, it makes a difference.
• Red pepper flakes: Just a pinch adds a subtle heat that makes the sauce pop. Feel free to adjust the quantity depending on your spice tolerance.
• Parsley: A sprinkle of fresh parsley on top adds a vibrant color and herby freshness. Basil or dill can be used if you’re out of parsley.

Kitchen gear: what you need (and what you can skip)

Here’s the good news: You don’t need any fancy equipment to make this dish. Here’s what works best:

• A large non-stick skillet: The star of your kitchen for this recipe. It ensures even cooking and prevents sticking. If you don’t have one, a stainless-steel skillet will work just as well—just add a bit more oil or butter.
• Tongs or a fish spatula: These are lifesavers for flipping the salmon and shrimp without breaking them apart.
• A microplane or fine grater: For freshly grating Parmesan cheese and zesting the lemon if desired. (If you don’t have one, just make sure to grate your cheese as finely as possible.)
• A sharp knife: This makes quick work of mincing garlic and chopping parsley.

No fancy immersion blenders or kitchen gadgets here—simple tools, maximum flavor!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s get cooking! Here’s how to nail this dish, step by step:

1. Season your seafood: Start by patting the salmon fillets and shrimp dry with a paper towel—this helps them sear properly. Sprinkle generously with salt and pepper on both sides. Pro tip: Let the seafood sit at room temperature for 10 minutes before cooking; this helps it cook more evenly.
2. Sear the salmon: Heat a tablespoon of olive oil in your skillet over medium heat. Once the oil shimmers, gently place the salmon fillets skin-side down (if they have skin). Cook for 4-5 minutes on each side until golden and fully cooked. The trick? Don’t fuss with the fish too much; let it develop that gorgeous crust. Remove the salmon and set it aside.
3. Cook the shrimp: In the same skillet, add the shrimp. They only need about 2-3 minutes per side until they turn pink and opaque. Shrimp cook quickly, so keep an eye on them to avoid rubbery results. Set them aside with the salmon.
4. Make the sauce: Melt a tablespoon of butter in the skillet and add the minced garlic and red pepper flakes. Sauté for about a minute until fragrant. Be careful not to let the garlic brown—it can turn bitter.
5. Create the creamy magic: Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly. If it feels too thick, add a splash of chicken or vegetable stock to loosen it up.
6. Combine and finish: Return the salmon and shrimp to the skillet, spooning the creamy sauce over the top. Let everything cook together for another 2 minutes, just to heat through and meld the flavors. Squeeze fresh lemon juice over the dish and sprinkle with parsley.
7. Serve immediately: This dish is best enjoyed right away while the sauce is creamy and warm.

Variations to keep things exciting

• Vegetarian twist: Replace the salmon and shrimp with a mix of mushrooms, zucchini, and spinach. Sauté them before making the sauce.
• Gluten-free: Good news—this recipe is naturally gluten-free! Pair it with rice, mashed potatoes, or a gluten-free pasta for a complete meal.
• Vegan adaptation: Swap the salmon and shrimp for tofu or tempeh. Use plant-based cream and Parmesan alternatives for the sauce.
• Add veggies: Toss in some cherry tomatoes, asparagus, or spinach while making the sauce for extra nutrition and color.
• Spicy kick: Amp up the red pepper flakes or add a dash of hot sauce to the sauce for more heat.
• Seasonal variation: In the summer, serve this with a light side salad. In cooler months, pair it with roasted root vegetables or creamy polenta.

How to serve it up like a pro

Presentation matters! Place the salmon fillets and shrimp on a large platter, spooning the sauce generously over the top. Garnish with extra parsley and lemon wedges on the side. Serve this dish alongside buttery garlic bread, fluffy rice, or even a bed of linguine to soak up every bit of that sauce.

Perfect pairings

• A chilled sparkling water with a slice of lemon and a sprig of mint complements the dish’s richness.
• Try a glass of iced green tea with a hint of honey for a refreshing balance.
• A simple cucumber and lime cooler (blend cucumber juice, lime juice, and a touch of sugar) feels fancy and light.

Storing and reheating tips

Got leftovers? Lucky you! Store the salmon and shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of cream or broth to revive the sauce’s texture. Avoid microwaving the seafood, as it can overcook and turn rubbery.

Scaling it up or down

This recipe easily scales. Cooking for two? Stick to the original quantities. Hosting a dinner party? Double the recipe but cook the salmon and shrimp in batches to avoid overcrowding the skillet. Keep the sauce warm until you’re ready to combine everything.

FAQs

1. Can I use frozen salmon and shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking.

2. What can I use instead of heavy cream?
Half-and-half or coconut cream are great substitutes, though the sauce may be slightly less rich.

3. Can I make this dish ahead of time?
It’s best served fresh, but you can make the sauce ahead and store it separately. Reheat gently and add the cooked seafood just before serving.

4. Can I freeze leftovers?
The sauce doesn’t freeze well, as it may separate when thawed. Stick to refrigerating leftovers for best results.

5. What sides go best with this dish?
Rice, pasta, or crusty bread are perfect for soaking up the sauce. Steamed broccoli or roasted asparagus also make excellent sides.

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