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Cajun Shrimp and Salmon with Garlic Cream Sauce

Cajun shrimp and salmon with garlic cream sauce is a skillet seafood dinner with Cajun-seasoned salmon and tender shrimp, finished in a creamy Parmesan sauce. The sauce comes together in the same skillet, picking up the browned bits for extra flavor.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

For the seafood
  • 4 salmon fillets 6-ounce, skin-on, patted dry
  • 1 lb shrimp large, peeled and deveined
  • 1 tbsp Cajun seasoning
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp oil neutral, such as canola or avocado oil
For the garlic cream sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.5 cup chicken broth low-sodium
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
  • 1 tbsp lemon juice fresh
  • 2 tbsp parsley fresh, chopped

Equipment

  • 1 12-inch skillet

Method
 

Cook the seafood
  1. Pat the salmon and shrimp dry, then place them on a plate.
  2. Sprinkle the Cajun seasoning, salt, and pepper evenly over both sides of the salmon and the shrimp.
  3. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat.
  4. Cook the salmon skin-side down in two batches for 4 to 5 minutes, then turn and cook for 2 to 4 minutes, until the thickest part reaches 145°F.
  5. Transfer the salmon to a plate.
  6. Add the remaining 1 teaspoon oil to the skillet and cook the shrimp for 1 to 2 minutes per side, until opaque and pearly.
  7. Transfer the shrimp to the plate with the salmon.
Make the garlic cream sauce
  1. Reduce the heat to medium and melt the butter in the same skillet.
  2. Add the garlic and cook for about 30 seconds, stirring, until fragrant.
  3. Stir in the chicken broth, scraping up browned bits from the skillet, and simmer for 1 to 2 minutes.
  4. Add the heavy cream, bring to a gentle simmer, and cook for 3 to 4 minutes, stirring, until slightly thickened.
  5. Reduce the heat to low and stir in the Parmesan until smooth.
  6. Remove the skillet from the heat and stir in the lemon juice and parsley.
Serve the dish
  1. Arrange the salmon and shrimp on plates and spoon the garlic cream sauce over them.

Notes

For best texture, cook the salmon skin-side down until the skin is crisp before turning. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream sauce may separate. For a lighter sauce, half-and-half can replace the heavy cream.