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Cajun Shrimp and Salmon with Garlic Cream Sauce

Cajun shrimp and salmon with creamy garlic sauce recipe.
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There's something magical about a meal that feels indulgent but comes together in minutes. This Cajun Shrimp and Salmon with Garlic Cream Sauce delivers restaurant-quality flavors in just 30 minutes using one pan. Tender shrimp and flaky salmon swim in a velvety garlic cream sauce with just the right amount of spice.

Ingredients

Scale

For the Cajun Seafood:

  • 1 lb salmon fillets, skin removed, cut into 1-inch cubes
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons Cajun seasoning (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the Garlic Cream Sauce:

  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken or vegetable broth
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

Step 1: Season the Seafood

Pat both the salmon and shrimp dry with paper towels. In a medium bowl, toss the seafood with Cajun seasoning until evenly coated. Let it sit for 5 minutes while you prep the other ingredients.

Step 2: Cook the Seafood

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the salmon pieces and cook for 2-3 minutes per side until golden brown but not cooked through. Remove to a plate. Add shrimp to the same skillet and cook for 1-2 minutes per side until pink but still slightly undercooked. Remove to the same plate as the salmon.

Step 3: Make the Garlic Cream Sauce

In the same skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and broth, stirring constantly. Bring to a gentle simmer, then reduce heat to low. Stir in Parmesan cheese until melted and smooth. Add lemon juice, parsley, salt, and pepper. Taste and adjust seasoning if needed.

Step 4: Combine and Finish

Return the partially cooked seafood to the skillet, nestling it into the creamy garlic sauce. Simmer gently for 2-3 minutes until the seafood is cooked through and the sauce has thickened slightly.

Notes

Smart Substitutions: For a lighter version, use half-and-half instead of heavy cream. Dairy-free? Use coconut cream and nutritional yeast instead of heavy cream and Parmesan. No fresh garlic? Use 1 teaspoon garlic powder. Make it spicier with a pinch of cayenne pepper. Storage: Store leftovers in an airtight container for up to 3 days. The sauce may thicken when chilled—thin it with a splash of broth when reheating.

Nutrition

Find it online: https://www.stacksipsnack.com/cajun-shrimp-and-salmon-with-garlic-cream-sauce/