Description
This creamy garlic shrimp and salmon skillet is a quick and elegant seafood dinner packed with tender salmon, juicy shrimp, spinach, and a rich Parmesan garlic sauce. Ready in just 35 minutes, it is the perfect comfort meal for busy weeknights or special occasions.
Ingredients
Salmon and Shrimp
- 2 salmon fillets (about 6 oz each)
- 12 large raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Creamy Garlic Sauce
- 2 tablespoons butter
- 4 garlic cloves, minced
- ¾ cup heavy cream
- ¼ cup seafood or chicken broth
- ⅓ cup grated Parmesan cheese
- 1 cup chopped fresh spinach
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Season the salmon and shrimp with paprika, Italian seasoning, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the salmon for about 4 minutes on the first side and 2–4 minutes on the second side until almost cooked through, then transfer to a plate.
- Cook the shrimp for about 1 minute per side until just cooked and juicy, then remove from the skillet.
- Melt butter in the same skillet and sauté the garlic for about 30 seconds until fragrant.
- Add the heavy cream and broth, then simmer gently for 2 minutes.
- Stir in Parmesan cheese and spinach until the sauce becomes creamy and the spinach wilts.
- Return the salmon to the skillet and cook gently until fully cooked.
- Add the shrimp back for 30–60 seconds until heated through.
- Stir in lemon juice, spoon the sauce over the seafood, and garnish with parsley before serving.
Notes
- Serve this skillet with mashed potatoes, rice, pasta, quinoa, or roasted vegetables to soak up the creamy garlic sauce.
- Add a side salad or steamed vegetables for a balanced meal.
- Serve immediately for the best texture, especially for the shrimp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop over low heat to prevent the seafood from becoming tough.
- Avoid freezing the cream sauce because it may separate when thawed.