Creamy Garlic Butter Salmon and Shrimp
Tender pan-seared salmon and juicy shrimp coated in a rich, creamy garlic butter Parmesan sauce with fresh lemon and herbs. This easy seafood dinner is perfect for a comforting weeknight meal or a special occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
2 salmon fillets (6 oz each)
8 oz large shrimp, peeled and deveined
2 tbsp olive oil, divided
3 tbsp unsalted butter
5 garlic cloves, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 tsp paprika
1/2 tsp Italian seasoning
1/4 tsp onion powder
1/4 tsp red pepper flakes (optional)
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Lemon wedges, for serving
Instructions
1. Pat salmon and shrimp dry. Season salmon with salt, pepper, paprika, and Italian seasoning. Season shrimp with salt, pepper, and onion powder.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear salmon for 3–5 minutes per side until golden and cooked to 145°F. Remove and set aside.
3. Add remaining olive oil if needed. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
4. Reduce heat to medium-low. Melt butter, add garlic, and cook for 30–60 seconds.
5. Stir in heavy cream, remaining Italian seasoning, and red pepper flakes. Simmer gently for 2–3 minutes.
6. Gradually stir in Parmesan until smooth. Add lemon juice and adjust seasoning.
7. Return salmon and shrimp to the skillet. Spoon sauce over seafood and warm for 1–2 minutes.
8. Garnish with parsley and serve with lemon wedges.
Notes
Use fully thawed, patted-dry seafood for best results.
Avoid overcooking the shrimp to keep them tender.
Simmer the cream sauce gently to prevent separation.
Add a splash of broth or water if the sauce becomes too thick.
Serve over pasta, rice, mashed potatoes, or with crusty bread.
Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently over low heat to avoid overcooking the seafood.