A luxurious seafood dinner that tastes like it came straight from a restaurant kitchen — tender, golden-seared salmon and juicy shrimp tucked into a rich, silky creamy garlic sauce. Buttery seafood, fresh herbs, and a squeeze of zesty lemon make every bite unforgettable. Perfect for date nights, special family dinners, or any evening you want something truly special on the table.
Ingredients
- 4 salmon fillets (about 6 oz each), skin removed
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon slices, for serving
Instructions
- Pat the salmon and shrimp dry with paper towels. Season both sides with salt, black pepper, smoked paprika, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Sear the salmon for 4–5 minutes per side until golden and just cooked through. Transfer to a plate.
- In the same skillet, cook the shrimp for 1–2 minutes per side until pink and tender. Transfer to the plate with the salmon.
- Reduce the heat to medium and melt the butter in the skillet. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is smooth and slightly thickened, about 2–3 minutes.
- Stir in the lemon juice. Taste and adjust the salt and pepper.
- Return the salmon and shrimp to the skillet, spoon the creamy garlic sauce over the top, and simmer for 2 minutes so the flavors combine.
- Garnish with fresh parsley and lemon slices. Serve hot with rice, mashed potatoes, or crusty bread to soak up every drop of sauce.
Pro Tips
- Dry seafood sears better — always pat the salmon and shrimp dry before seasoning.
- Don’t overcook the shrimp: they are done the moment they turn pink and curl into a “C” shape.
- For an extra layer of flavor, deglaze the pan with a splash of chicken broth or white wine before adding the cream.