Cajun Shrimp and Salmon with Garlic Cream Sauce
A quick yet indulgent meal featuring shrimp and salmon seasoned with Cajun spices and served in a rich garlic cream sauce.
Ingredients
Seafood
- 1 lb shrimp, peeled and deveined
- 1 lb salmon fillets (skin on or off)
For the seasoning and sauce
- 2 tbsp Cajun seasoning Use less for milder heat or swap half for smoked paprika.
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream For a lighter sauce, use half-and-half plus a cornstarch slurry.
- 1/2 cup grated Parmesan cheese Pecorino Romano can be used for a sharper bite.
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Pat the shrimp and salmon dry. Season both sides generously with Cajun seasoning; add salt and pepper to taste.
Cooking
- Heat a large skillet over medium heat and add the olive oil. When shimmering, add the shrimp in a single layer. Cook until pink and just firm, about 2–3 minutes per side depending on size. Remove shrimp and set aside.
- In the same skillet, add the minced garlic and sauté for 20–30 seconds until fragrant and the pan’s fond loosens—don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer. Scrape the bottom of the skillet to incorporate the browned bits.
- Stir in the grated Parmesan until melted and the sauce becomes smooth. Adjust thickness if necessary.
- Return the shrimp to the skillet. Nestle the salmon fillets into the sauce, spooning some sauce over the tops. Cook until the salmon flakes easily with a fork—about 4–6 minutes.
- Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve immediately.
Notes
Store leftovers in an airtight container for up to 3–4 days. Can freeze for up to 2 months. Reheat gently to avoid overcooking the salmon.