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Cajun Shrimp and Salmon with Garlic Cream Sauce

A luxurious, restaurant-quality dinner featuring perfectly seared Cajun-spiced salmon and plump shrimp, smothered in a rich garlic parmesan cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Cajun, Seafood
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Seafood and Seasoning
  • 2 fillets salmon 6-8 oz each, thick-cut
  • 0.5 lb large raw shrimp peeled and deveined
  • 2-3 tbsp Cajun seasoning
  • 2 tbsp olive oil or avocado oil, for searing
Garlic Cream Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy whipping cream
  • 0.25 cup Parmesan cheese freshly grated
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley finely chopped
  • 1 pinch salt and pepper to taste
Suggested Sides
  • 2 servings mashed potatoes prepared
  • 2 servings green beans prepared

Equipment

  • Large Skillet (Cast Iron or Stainless Steel)
  • Small Saucepan
  • Meat thermometer

Method
 

  1. Pat the salmon fillets and shrimp completely dry with paper towels. Coat them generously on all sides with Cajun seasoning.
  2. Heat a large skillet over medium-high heat with olive oil. Once hot, sear the salmon for 3-4 minutes per side until a crust forms and the fish is cooked through. Remove to a plate.
  3. In the same hot skillet, cook the seasoned shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside with the salmon.
  4. Reduce heat to medium-low. Melt the butter in the skillet, scraping up any browned bits. Sauté the minced garlic for 30 seconds.
  5. Whisk in the heavy cream and simmer for 2-3 minutes until slightly thickened. Whisk in the Parmesan cheese until smooth.
  6. Stir in the fresh lemon juice and chopped parsley. Taste and season with salt and pepper.
  7. Plate the salmon and shrimp alongside mashed potatoes and green beans. Pour the hot garlic cream sauce generously over the seafood and serve.

Notes

Ensure your seafood is completely dry before adding it to the hot pan to guarantee a perfect, blackened crust rather than steaming the fish.