Salmon And Shrimp With Creamy Garlic Sauce Recipe

I don’t know about you, but there’s something irresistible about the combination of salmon, shrimp, and a creamy garlic sauce. It’s indulgent, satisfying, and downright luxurious—all while being surprisingly easy to prepare. This recipe is perfect for a special dinner at home when you want something restaurant-worthy without the hefty price tag. Plus, it’s versatile enough to pair with your favorite sides or adapt to fit dietary needs.

The first time I made this dish, it was one of those spontaneous “what’s in the fridge” situations. I had some salmon, shrimp, and a half-used carton of heavy cream that was dangerously close to expiring. What came together was pure magic—a velvety garlic sauce infused with a hint of spice from red pepper flakes, coating the seafood in a way that felt downright indulgent. It was an instant hit at the dinner table, and I’ve been perfecting it ever since.

this RECIPE

A little history of creamy garlic sauces

Did you know that creamy garlic sauces like this one are inspired by French and Italian culinary traditions? French cuisine often incorporates rich, buttery cream-based sauces to enhance delicate proteins, while Italian cooking adds Parmesan cheese for depth and flavor. This recipe takes the best of both worlds, blending the richness of cream with the zest of garlic and Parmesan. It’s a modern take on classic comfort food that’s been winning hearts for centuries.

Let’s talk ingredients: how to pick and swap like a pro

Every ingredient in this dish plays an essential role, and choosing the right ones can make all the difference.

• Salmon fillets: The star of the dish! Look for fresh, firm fillets with a vibrant pink color. Wild-caught salmon has a slightly richer flavor, but farm-raised works well too. If you’re out of salmon, trout or cod are excellent substitutes.
• Shrimp: These juicy gems add texture and sweetness to the dish. Opt for large shrimp that are peeled and deveined for convenience. Frozen shrimp work beautifully—just thaw them before cooking.
• Garlic: The backbone of the sauce. Fresh garlic cloves are best, but if you’re in a pinch, garlic paste works too.
• Heavy cream: This is what makes the sauce so luscious and dreamy. For a lighter option, you can use half-and-half, but the sauce won’t be as thick.
• Vegetarian Parmesan cheese: Adds a salty, nutty flavor to the sauce. If you’re vegan, a plant-based Parmesan alternative is a great option.
• Lemon juice: This brightens up the dish and balances the richness. Freshly squeezed is ideal, but bottled lemon juice will do in a pinch.
• Red pepper flakes: Just a hint of spice to keep things interesting. If you’re not a fan of heat, you can leave this out.

Kitchen gear: what you’ll need to make it happen

You don’t need fancy tools to make this dish, but a few essentials will make the process smoother:

• A large non-stick skillet: Perfect for searing the salmon and shrimp without sticking, plus it’s big enough to hold the sauce and seafood together at the end.
• A good spatula: Helps you flip the salmon fillets gently without breaking them.
• A microplane or grater: For freshly grating Parmesan cheese, which melts more evenly than pre-grated versions.
• Tongs: Handy for turning the shrimp and placing the salmon back in the skillet.
• Citrus juicer (optional): Makes squeezing the lemon easier, but you can always do it by hand.

Step-by-step: how to make salmon and shrimp with creamy garlic sauce

Cooking this dish is as straightforward as it is delicious. Here’s how to make it:

1. Season the seafood: Start by patting the salmon and shrimp dry with a paper towel. Sprinkle both sides generously with salt and pepper. (Don’t skip this step—it brings out their natural flavors!)
2. Sear the salmon: Heat 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 on each side. You’ll know they’re done when the flesh is opaque and flakes easily. Remove and set aside.
3. Cook the shrimp: In the same skillet, cook the shrimp for 2-3 minutes on each side until they’re pink and opaque. Remove and set aside with the salmon.
4. Make the garlic sauce: Reduce the heat slightly and melt the butter in the skillet. Add the minced garlic and red pepper flakes, stirring for about a minute until fragrant. Be careful not to let the garlic burn—it can turn bitter.
5. Add the cream and cheese: Pour in the heavy cream and stir in the Parmesan cheese. Let it simmer gently for 3-4 minutes, stirring occasionally, until the sauce thickens.
6. Bring it all together: Return the salmon and shrimp to the skillet, spooning the sauce over them. Cook for another 2 minutes until everything is warmed through.
7. Finish with parsley and lemon: Sprinkle the dish with freshly chopped parsley and drizzle with lemon juice. It adds a pop of color and a burst of freshness.

Variations and twists to make it your own

• Vegan version: Swap the salmon and shrimp for tofu or plant-based “fish” alternatives. Use coconut cream instead of heavy cream and a vegan Parmesan substitute.
• Gluten-free: Good news—this recipe is naturally gluten-free! Just double-check your cheese and red pepper flakes to ensure they’re certified gluten-free.
• Low-carb twist: Serve the dish over cauliflower rice or zucchini noodles for a keto-friendly option.
• Spicy kick: Add more red pepper flakes or a dash of cayenne if you like things extra spicy.
• Seasonal veggies: Toss in some sautéed spinach, cherry tomatoes, or asparagus to round out the meal and add a burst of color.

Serving suggestions to make it shine

For a full-on dinner party presentation, serve the salmon and shrimp over a bed of creamy mashed potatoes or buttered pasta. Garnish with extra parsley for a pop of green and a few lemon wedges on the side. You could also pair it with a simple side salad or steamed vegetables to keep things light.

For plating, spoon a generous amount of sauce over the seafood and let it cascade down to the sides—it looks (and tastes) stunning!

Beverages that pair perfectly

If you’re looking for a drink to complement this dish, here are a few ideas:

• Lemon-infused sparkling water: Refreshing and light, it matches the citrusy notes of the dish.
• Iced green tea: Its mild, earthy flavor won’t overpower the creamy sauce.
• A citrus spritzer: Mix fresh orange and lime juice with soda water for a bright, bubbly option.

Storing and reheating leftovers

If you’ve got leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the dish in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Avoid microwaving—it can dry out the seafood.

Scaling up or down for any occasion

Cooking for one? Halve the ingredients and make just one salmon fillet with a few shrimp. Feeding a crowd? You can easily double the recipe, but you’ll need to cook the salmon and shrimp in batches to avoid overcrowding the skillet.

Common hiccups (and how to fix them)

• Sauce too thick? Stir in a splash of cream or milk to thin it out.
• Garlic burned? Start over—burned garlic has a bitter taste that can ruin the dish.
• Salmon sticking to the pan? Make sure your skillet is hot enough before adding the fish, and don’t move it too soon.

Ready to try this creamy, dreamy seafood dish?

This salmon and shrimp with creamy garlic sauce recipe is one of those dishes that feels fancy but is secretly super easy to make. Whether you’re cooking for a date night, a family dinner, or just treating yourself, it’s a guaranteed crowd-pleaser. Don’t be afraid to tweak the recipe to suit your tastes—it’s endlessly versatile and oh-so-delicious.

FAQs

1. Can I use frozen salmon and shrimp?
Absolutely! Just thaw them in the fridge overnight or under cold running water before cooking.

2. Can I make this dish ahead of time?
It’s best served fresh, but you can make the sauce a day ahead and reheat it gently before adding the cooked salmon and shrimp.

3. What sides go well with this dish?
Mashed potatoes, pasta, rice, or roasted vegetables are all excellent options.

4. How do I know when the salmon is cooked?
The flesh should be opaque and flake easily with a fork. If you’re using a thermometer, aim for 145°F in the thickest part.

5. Can I make the sauce without cream?
You can substitute half-and-half or even unsweetened almond milk, but the sauce won’t be as thick or rich.

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