Name: Creamy Salmon & Shrimp Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 2 salmon fillets (about 6 oz each), skin on or off; 6–8 large shrimp, peeled and deveined; 1 tbsp olive oil; Salt and black pepper to taste; 1/2 lb spaghetti or fettuccine pasta; 1 tbsp butter; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese (plus more for serving); 1/4 cup reserved pasta water; Fresh parsley, chopped (for garnish); Optional: pinch of red pepper flakes (for added heat)

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Creamy Salmon & Shrimp Pasta is a luxurious yet approachable seafood pasta dish that pairs the richness of heavy cream and Parmesan with the bold, pan-seared flavors of salmon and shrimp. It’s a comforting, elegant recipe perfect for date nights, special dinners, or any time you want a restaurant-quality meal at home.

Why You’ll Love This Recipe

This dish brings together the best of both worlds—tender salmon and succulent shrimp in a luscious, garlic-infused cream sauce. With pasta as the base, it’s hearty and satisfying while still feeling refined. The recipe is straightforward, uses simple ingredients, and can be on your table in under 45 minutes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Salmon fillets (skin on or off)
Large shrimp, peeled and deveined
Olive oil
Salt and black pepper
Spaghetti or fettuccine pasta
Butter
Garlic cloves, minced
Heavy cream
Grated Parmesan cheese
Reserved pasta water
Fresh parsley, chopped (for garnish)
Optional: red pepper flakes

Directions

Cook the pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set pasta aside.
Prepare the seafood:
Pat the salmon and shrimp dry with paper towels. Season both sides of the salmon fillets and shrimp with salt and black pepper.
Sear the salmon:
Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 3–4 minutes per side, or until cooked through and golden on the outside. Remove from the pan and set aside to rest.
Cook the shrimp:
In the same skillet, add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
Make the sauce:
Lower the heat to medium. Add butter to the skillet and sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream and stir in the Parmesan cheese until melted and smooth.
Combine and finish:
Stir in the reserved pasta water a little at a time to loosen the sauce as needed. Add the cooked pasta to the sauce and toss to coat. Return the shrimp and salmon (flaked into large pieces, if desired) to the skillet and gently mix.
Garnish and serve:
Sprinkle with chopped fresh parsley and additional Parmesan cheese. Add a pinch of red pepper flakes for heat if desired. Serve immediately.

Servings and timing

This recipe yields 2 servings.
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Total time: 35–40 minutes

Variations

Use linguine or penne if preferred over spaghetti or fettuccine.
Substitute half-and-half for a lighter sauce.
Add sautéed spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture.
Use only shrimp or only salmon if desired.
Add a splash of white wine to the sauce for added depth.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s consistency.
Avoid microwaving for extended periods, as the seafood may overcook.
This dish is not suitable for freezing due to the cream sauce and delicate seafood.

FAQs

Can I use frozen seafood?

Yes, but thaw the salmon and shrimp completely and pat them dry before cooking to avoid excess moisture.

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Can I make this dish with pre-cooked shrimp?

Yes, add them at the very end just to warm through, so they don’t overcook.

What type of Parmesan should I use?

Freshly grated Parmesan works best for a smooth, flavorful sauce.

Is it necessary to use pasta water?

Yes, the starchy pasta water helps emulsify and loosen the sauce, improving texture and helping it cling to the noodles.

Can I make this gluten-free?

Yes, use gluten-free pasta and ensure all other ingredients are labeled gluten-free.

What herbs can I use instead of parsley?

Chives, basil, or tarragon make great alternatives.

Can I prepare components ahead of time?

You can pre-cook the pasta and sear the seafood, then finish the sauce and combine everything just before serving.

Is this dish kid-friendly?

Yes, though you might want to skip the red pepper flakes for a milder flavor.

Can I make it without cream?

You can substitute with a mix of milk and a thickening agent like a roux, but the sauce will be less rich.

Conclusion

Creamy Salmon & Shrimp Pasta is a rich, flavorful dish that showcases the elegance of seafood with the comfort of creamy pasta. With its simple preparation and gourmet taste, it’s a standout recipe for any seafood lover. Whether for a romantic meal or a weeknight indulgence, this pasta delivers satisfaction in every bite.

Creamy Salmon & Shrimp Pasta

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Author: Douaa
Total Time: 40 minutes
Yield: 2 servings

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Description

Treat yourself to this decadent Creamy Salmon & Shrimp Pasta—a rich and satisfying dish featuring pan-seared salmon and succulent shrimp tossed in a luscious Parmesan cream sauce over fettuccine or spaghetti. It’s a restaurant-quality meal made simple for any night of the week.

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set pasta aside.
Prepare the Seafood: Pat the salmon and shrimp dry with paper towels. Season with salt and black pepper.
Sear the Salmon: In a large skillet, heat olive oil over medium-high heat. Cook salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes until golden and cooked through. Remove and set aside.
Cook the Shrimp: In the same skillet, cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside with salmon.
Make the Sauce: Lower heat to medium. Add butter and garlic to the pan and sauté for 30 seconds until fragrant. Pour in heavy cream, Parmesan cheese, and reserved pasta water. Stir until the sauce is smooth and creamy. Add red pepper flakes if using.
Combine: Toss cooked pasta into the sauce. Flake salmon into large pieces and add along with the shrimp. Stir gently to coat everything in the sauce.
Serve: Plate pasta, top with more Parmesan and fresh parsley, and serve hot.

Notes

Swap pasta for a low-carb alternative if desired.
Add spinach or sun-dried tomatoes for extra flavor and color.
Best served immediately, but leftovers keep for 1–2 days in the fridge.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Boiling
Cuisine: Italian-Inspired, Seafood