If you’re searching for a showstopping seafood dinner that brings together indulgence and freshness in one beautiful bowl, this Creamy Salmon and Shrimp Pasta is guaranteed to win you over! Imagine twirls of silky fettuccine or linguine coated in a dreamy garlic cream sauce, studded with juicy shrimp and tender salmon, then brightened with a pop of lemon and a sprinkle of fresh parsley. This dish masterfully blends bold flavors and luscious textures, and it’s surprisingly easy to whip up—perfect for cozy date nights or impressing friends at your next dinner gathering.
Ingredients You’ll Need
The beauty of Creamy Salmon and Shrimp Pasta lies in how each ingredient has a special role—some add comfort and richness, others deliver brightness or that perfect touch of the sea. This list is short, but each component sings!
- 8 oz fettuccine or linguine pasta: Classic noodles that soak up the creamy sauce for the ultimate forkful every time.
- 1 tbsp olive oil: Helps achieve that gorgeous golden sear on the salmon and shrimp.
- 1/2 lb salmon fillet (skin removed, cut into chunks): Brings buttery flavor and heart-healthy omega-3s to the party.
- 1/2 lb large shrimp (peeled and deveined): Juicy, mildly sweet shrimp elevate the seafood vibe.
- 3 cloves garlic (minced): For irresistible aroma and bold, savory bite that perfumes the sauce.
- 1/2 cup diced onion: Adds delicate sweetness and a bit of texture to the creamy base.
- 1 cup heavy cream: Delivers a rich, velvety sauce that makes every bite luxurious.
- 1/2 cup chicken broth: Lightens and balances the cream, infusing a subtle savory depth.
- 1/2 cup grated Parmesan cheese: Brings salty nuttiness and helps the sauce thicken beautifully.
- 2 tbsp butter: For extra silkiness and classic Italian flavor in your sauce.
- 1 tbsp lemon juice: Adds freshness, cutting through the richness and brightening every bite.
- 1 tsp lemon zest: Lifts the seafood with fragrant citrus notes.
- 1/2 tsp salt: Enhances every flavor in the dish—taste and adjust as you go.
- 1/4 tsp black pepper: For gentle warmth and a little complexity.
- 1/4 tsp red pepper flakes (optional): Adds a touch of heat—skip or add more, depending on your mood.
- 2 tbsp chopped parsley: For color, freshness, and a lovely herbal finish.
How to Make Creamy Salmon and Shrimp Pasta
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add your fettuccine or linguine and cook until just al dente, keeping that perfect texture so they can fully absorb the creamy sauce later. Drain your pasta and set it aside, making sure not to rinse—it helps the sauce cling to every strand.
Step 2: Sear the Salmon
Heat your olive oil in a large skillet over medium heat. Once hot, lay in the salmon chunks in an even layer and let them sear undisturbed, about 2 to 3 minutes per side. You want a light golden crust and just-cooked centers for maximum flavor! Remove the salmon and set it aside gently, being careful not to flake the pieces apart.
Step 3: Cook the Shrimp
In the same skillet, add the shrimp. Sauté for 2 to 3 minutes until they turn a gorgeous pink and become opaque. They cook quickly, so watch closely to keep them plump and juicy. Set them aside with the salmon for now.
Step 4: Sauté the Aromatics
Now, add your butter to the skillet. Once melted, toss in the diced onion and minced garlic. Sauté for another 2 to 3 minutes, stirring frequently until everything becomes soft and fragrant. This is where the foundational flavor magic happens, so take your time and inhale that aroma!
Step 5: Build the Cream Sauce
Pour in your heavy cream and chicken broth, then stir in lemon juice, lemon zest, salt, black pepper, and red pepper flakes if you’re feeling zesty. Bring everything to a gentle simmer and let the sauce bubble away for 3 to 4 minutes. Next, stir in the Parmesan cheese until it melts and the sauce just starts to thicken to a dreamy, silky consistency.
Step 6: Combine Everything
Return your salmon and shrimp to the skillet, carefully folding them into the luscious cream sauce. Gently toss so every piece is coated, taking care not to break up the tender salmon. Add the cooked pasta and keep tossing until the sauce lovingly hugs each noodle and all the seafood is evenly distributed.
Step 7: Finish and Serve
Right before serving, sprinkle everything generously with chopped parsley for freshness and a pop of color. Dish up your Creamy Salmon and Shrimp Pasta while it’s still warm and at its creamiest best—then get ready for rave reviews!
How to Serve Creamy Salmon and Shrimp Pasta
Garnishes
A generous shower of fresh parsley brings a beautiful splash of green and a clean finish to every bite. For a little extra flair, grate some extra Parmesan or add a few twists of cracked black pepper right before serving. A light sprinkle of lemon zest will also highlight the seafood’s freshness.
Side Dishes
This pasta loves to sit alongside simple sides that won’t overshadow its creamy glory. Think warm, crusty garlic bread for sauce-scooping, or a crisp green salad with lemon vinaigrette to balance the richness. Roasted asparagus or broccolini also offer lovely texture and color on your plate.
Creative Ways to Present
Turn your Creamy Salmon and Shrimp Pasta into a dinner party showstopper by serving it in shallow bowls, garnished with extra shrimp and herbs for a restaurant-style look. You could even nestle it inside a parmesan crisp “basket” for special occasions, or plate on a large platter family-style for a festive feel.
Make Ahead and Storage
Storing Leftovers
Store any extra Creamy Salmon and Shrimp Pasta in an airtight container in the refrigerator. It keeps well for up to two days, and the flavors mellow beautifully overnight, making leftovers even more delicious.
Freezing
While cream-based sauces can sometimes separate after freezing, you can freeze this dish if needed—just let it cool completely and use an airtight container. For best texture, thaw slowly in the fridge and expect to give the sauce a little extra stir when reheating.
Reheating
Gently reheat Creamy Salmon and Shrimp Pasta on the stovetop over low heat, adding a splash of cream, milk, or broth to help loosen the sauce. Stir frequently and avoid overcooking the seafood. The microwave also works in a pinch—cover and heat in short bursts, stirring often.
FAQs
Can I use frozen seafood?
Absolutely! Just be sure to thaw and pat dry the salmon and shrimp before cooking. This helps them sear nicely and prevents excess water from watering down the sauce.
What other herbs work well in this dish?
Fresh dill or basil are fantastic here—dill brings a bright, delicate flavor that pairs beautifully with seafood, while basil adds a sweet, peppery kick. Feel free to experiment or add both for extra freshness!
Can I use a different kind of pasta?
Definitely! Any long pasta like spaghetti or tagliatelle works, or try short shapes like penne or rigatoni if that’s what you have. The creamy sauce is versatile and clings to all sorts of noodles.
How do I lighten up the sauce?
For a lighter version, substitute half-and-half for the heavy cream. The sauce will still be creamy, just a touch less rich. You can also use less Parmesan or cut back slightly on the butter to lighten things up even more.
What wines pair well with Creamy Salmon and Shrimp Pasta?
A crisp, bright white such as Sauvignon Blanc or Pinot Grigio beautifully complements the creamy sauce and seafood. If you prefer red, go for a light, fruit-forward Pinot Noir served slightly chilled.
Final Thoughts
Don’t let another weeknight (or special occasion!) pass without trying this Creamy Salmon and Shrimp Pasta. It’s the kind of dish that makes you feel like a superstar in the kitchen, and every bite will remind you just how rewarding a homemade, restaurant-worthy meal can be. Gather your favorite people, pour a glass of wine, and enjoy!
Print
Creamy Salmon and Shrimp Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a luxurious and flavorful dinner with this Creamy Salmon and Shrimp Pasta recipe. Perfectly cooked salmon and shrimp in a rich, creamy sauce tossed with pasta – a seafood lover’s dream!
Ingredients
Pasta:
- 8 oz fettuccine or linguine pasta
Seafood:
- 1 tbsp olive oil
- 1/2 lb salmon fillet (skin removed, cut into chunks)
- 1/2 lb large shrimp (peeled and deveined)
Sauce:
- 3 cloves garlic (minced)
- 1/2 cup diced onion
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped parsley
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente, then drain and set aside.
- Cook the Seafood: Sauté salmon in olive oil until golden. Cook shrimp until pink and opaque. Set aside.
- Make the Sauce: Sauté onion and garlic. Add cream, broth, lemon, spices, and cheese. Simmer until thickened.
- Combine: Return seafood to the skillet, add pasta, and toss together. Garnish with parsley.
- Serve: Enjoy the creamy salmon and shrimp pasta hot.
Notes
- Use half-and-half for a lighter version.
- Enhance with fresh dill or basil.
- Pair with garlic bread or a green salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 3g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 195mg
