Salmon And Shrimp With Creamy Garlic Sauce Recipe

When it comes to weeknight dinners that feel a little fancy but don’t leave you stuck in the kitchen for hours, this salmon and shrimp with creamy garlic sauce is a total win. It’s a surf-and-turf masterpiece that brings together tender salmon, succulent shrimp, and a luxuriously creamy garlic-Parmesan sauce. The best part? It all comes together in one skillet, meaning fewer dishes to tackle afterward (can I get an amen?). Whether you’re cooking for guests or just treating yourself, this dish feels like a hug in culinary form.

this RECIPE

I first made this recipe when I was trying to impress my in-laws during a visit. I wanted something sophisticated, but also comforting and familiar. Little did I know, this dish would become a family favorite. As I served it, the rich aroma of garlic and the vibrant colors of the salmon and shrimp practically earned me a standing ovation (okay, maybe just a round of enthusiastic “Mmm’s”). From that moment, it became my go-to for any occasion where I want to channel my inner gourmet chef without overcomplicating things.

Let’s dive into the details of this crowd-pleaser and explore why it’s bound to earn a spot in your regular rotation.

The origin story (and why we love creamy garlic sauce)

Cream-based sauces have been around for centuries, often rooted in French cuisine, where butter, cream, and cheese are considered essential pantry staples. This particular sauce, with its Parmesan and garlic base, leans more toward an Italian-American vibe, often used to bring decadence to pasta or seafood. The addition of red pepper flakes gives it a modern kick, while the salmon and shrimp combo feels wonderfully indulgent without being overly heavy.

What I love most about this dish is its versatility. Creamy garlic sauce complements nearly everything, from chicken to pasta, but when paired with the richness of salmon and the delicate sweetness of shrimp, it’s next-level magic. Plus, with its buttery texture and vibrant flavors, it feels far more restaurant-worthy than your typical weekday meal.

Let’s talk ingredients: the magic behind the flavor

• Salmon fillets: These are the stars of the dish. Their rich, buttery flavor holds its own against the creamy sauce, while their flaky texture adds a nice contrast to the tender shrimp. Wild-caught salmon is ideal for its vibrant flavor, but farmed works too. If you’re out of salmon, try cod or halibut as alternatives.
• Shrimp: Sweet and succulent, the shrimp balances the richness of the salmon. Make sure they’re peeled and deveined for easy eating. If you’re feeling adventurous, scallops make a great swap here.
• Garlic: Ah, garlic—the queen of aromatics. It brings warmth and depth to the sauce. Fresh garlic is key; jarred just won’t pack the same punch.
• Heavy cream: The foundation of the creamy sauce. It creates that luscious texture and pairs beautifully with Parmesan. If you’re watching your calories, half-and-half works, but the sauce won’t be as thick.
• Parmesan cheese: This adds a savory, nutty depth that ties the sauce together. For best results, grate it fresh from a block. Pre-grated Parmesan can make the sauce a bit grainy.
• Lemon juice: A burst of acidity at the end brightens the dish and cuts through the richness. Fresh lemon juice is non-negotiable here—trust me.
• Red pepper flakes: Just a touch brings a gentle heat that keeps the creaminess from feeling too heavy. You can skip it for a milder dish or go wild with more if you like spice.
• Parsley: A sprinkling of chopped parsley adds freshness and a pop of color to the finished dish.

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

For this recipe, a large non-stick or stainless steel skillet is your best friend. It’s important to have enough space to cook both the salmon and shrimp without overcrowding them (nobody likes soggy seafood). If you don’t have a large skillet, you can use two smaller pans, though it’s a bit more cleanup.

A good fish spatula is a game-changer for flipping the salmon without breaking it apart. If you don’t have one, a regular spatula works, but be gentle. You’ll also need a microplane or fine grater for the Parmesan and a sharp knife for chopping parsley and mincing garlic.

Oh, and don’t forget the tongs for flipping the shrimp! They make it so much easier to handle those little guys without accidentally sending one flying across the kitchen.

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

1. Season the seafood: Start by patting the salmon fillets and shrimp dry with paper towels. This helps them sear properly. Then, sprinkle them with salt and pepper on both sides. Don’t be shy—seasoning is key!
2. Sear the salmon: Heat the olive oil in your skillet over medium heat. Place the salmon fillets skin-side down (if they have skin) and cook for 4-5 minutes per side until golden brown and cooked through. You’ll know they’re done when they flake easily with a fork. Remove and set aside.Tip: Resist the urge to move the salmon around too much while it’s cooking. Letting it sit undisturbed creates that beautiful crust!
3. Cook the shrimp: In the same skillet, add the shrimp and cook for 2-3 minutes on each side, just until they’re pink and opaque. Overcooked shrimp can turn rubbery, so keep an eye on them. Once done, remove and set aside.
4. Make the sauce: Melt the butter in the skillet and sauté the minced garlic and red pepper flakes for about 1 minute, just until fragrant. Add the heavy cream and Parmesan, whisking to combine. Let the sauce simmer for 3-4 minutes until it thickens slightly.Tip: If the sauce looks too thick, add a splash of chicken broth or water to loosen it up.
5. Bring it all together: Return the salmon and shrimp to the skillet, spooning the creamy garlic sauce over them. Let them warm through for about 2 minutes. Sprinkle with parsley and squeeze fresh lemon juice over the top before serving.

Variations and twists you’ll love

This recipe is endlessly adaptable. Here are some fun ways to mix things up:

• Make it keto: It’s already low-carb, but you can double the shrimp and skip the salmon for a leaner, protein-packed meal.
• Go dairy-free: Use coconut cream instead of heavy cream and swap the Parmesan for nutritional yeast. The coconut flavor adds a unique twist!
• Add veggies: Stir in spinach, cherry tomatoes, or asparagus when making the sauce for a more colorful and nutritious dish.
• Turn it into pasta: Toss the creamy garlic sauce with cooked fettuccine or linguine, then top with the salmon and shrimp for a decadent seafood pasta.
• Spice it up: Add a dash of cayenne or extra red pepper flakes if you’re a spice lover. You could even experiment with Cajun seasoning for a Southern-inspired flair.

Serving and presentation ideas

Serve this dish family-style in the skillet or plate it individually for a more polished presentation. For a pop of color, garnish with additional parsley or even a few lemon slices. Pair it with crusty bread to soak up the sauce or serve it over a bed of rice, mashed potatoes, or pasta.

Perfect drink pairings

This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio, which complement the seafood without overpowering it. If you’re a red wine drinker, a light Pinot Noir works surprisingly well. Prefer non-alcoholic options? A sparkling water with lemon or a refreshing iced tea is always a hit.

Storage and reheating tips

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet over low heat with a splash of cream or water to loosen the sauce. Avoid microwaving, as it can make the shrimp rubbery.

Scaling the recipe

This recipe is perfect for scaling. Double the ingredients for a larger group, but cook the salmon and shrimp in batches to avoid overcrowding the skillet. For smaller servings, halve the ingredients, though you might want to keep the full amount of sauce (because who doesn’t love extra sauce?).

Potential hiccups (and how to fix them)

• Sauce too thin? Let it simmer a bit longer to thicken, or whisk in a little more Parmesan.
• Salmon sticking to the pan? Make sure your skillet is hot enough before adding the fish, and don’t move it too early.
• Shrimp overcooked? Reduce the cooking time slightly next time—shrimp cook faster than you think!

Give it a try!

This salmon and shrimp with creamy garlic sauce is one of those recipes that feels as good to make as it does to eat. It’s rich, comforting, and endlessly versatile, so don’t be afraid to make it your own. Whether you’re treating yourself or cooking for a crowd, this dish is guaranteed to impress. Let me know how it turns out—I’d love to hear about any creative twists you try!

FAQs

1. Can I use frozen shrimp? Absolutely! Just thaw them first by running under cold water for a few minutes.
2. What’s the best way to know when salmon is done? It should flake easily with a fork and reach an internal temperature of 145°F.
3. Can I substitute the heavy cream? Yes, half-and-half or coconut cream works, but the sauce may be less thick.
4. What side dishes go well with this? Steamed broccoli, roasted potatoes, or a fresh green salad are all great options.
5. Can I make this ahead of time? It’s best served fresh, but you can prep the salmon and shrimp ahead, then make the sauce and assemble when ready to serve.

Print