Description
Salmon and Shrimp with Creamy Sauce
This indulgent dish features perfectly cooked salmon topped with succulent shrimp, all drenched in a rich, creamy sauce, served over a bed of tender pasta. A luxurious dinner option that’s simple to prepare and full of flavor!
Ingredients:
2 salmon fillets
1/2 lb (225g) shrimp, peeled and deveined
8 oz fettuccine or linguine pasta
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
Fresh parsley for garnish
Lemon wedges for serving
Instructions:
Cook the pasta: Boil a pot of salted water and cook the pasta according to the package instructions. Drain the pasta and set aside.
Cook the salmon: Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place the salmon in the skillet and cook for 4-5 minutes on each side, until the salmon is golden and cooked through. Remove the salmon from the skillet and set aside.
Cook the shrimp: In the same skillet, add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove the shrimp and set aside.
Make the creamy sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the chicken broth, heavy cream, and Dijon mustard, stirring to combine. Let the sauce simmer for 3-4 minutes, until it thickens slightly.
Finish the sauce: Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Taste and adjust seasoning with salt and pepper if needed.
Combine and serve: Add the cooked pasta to the skillet with the creamy sauce, tossing to coat the pasta evenly. Plate the pasta and top with the cooked salmon and shrimp. Garnish with fresh parsley and serve with lemon wedges for a burst of freshness.
Enjoy!
This salmon and shrimp with creamy sauce is rich, flavorful, and satisfying. It’s a restaurant-quality meal that’s perfect for any special occasion or when you want to treat yourself to something delicious!
Step-by-Step Guide
For best results, follow this detailed sequence. First, prep all ingredients: pat salmon and shrimp dry, mince garlic, grate Parmesan, and chop parsley. Begin boiling water for pasta. As pasta cooks, start the protein. Ensure your skillet is hot before adding oil to get a good sear on the salmon. After removing the salmon, don’t overcrowd the skillet with shrimp; cook in a single layer. When making the sauce, keep the heat at medium to prevent the cream from separating. Let the sauce simmer to reduce and thicken before adding the cheese off the heat to ensure a smooth emulsion.
Serving Suggestions
Plate this dish immediately while hot. For an elegant presentation, twirl the pasta with tongs in the center of the plate, place the salmon fillet alongside, and artfully arrange the shrimp. The fresh parsley garnish adds color, and a generous squeeze of lemon wedge brightens the rich sauce. This pairs beautifully with a simple arugula salad dressed in lemon vinaigrette, steamed asparagus, or crusty garlic bread to soak up every drop of the creamy sauce. A crisp white wine, like Sauvignon Blanc or Chardonnay, completes the meal.
How-to Summary
In summary: Cook and drain pasta. Sear seasoned salmon, then set aside. Sauté shrimp in the same pan, then set aside. In that same pan, make a sauce by sautéing garlic in butter, then simmering broth, cream, and mustard. Off heat, stir in Parmesan until melted. Toss pasta in the sauce, then plate topped with the salmon, shrimp, parsley, and lemon.
Frequently Asked Questions
Can I use frozen shrimp? Yes, fully thaw and pat them dry to avoid excess water diluting the sauce.
What can I substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Do not boil vigorously.
How do I know when the salmon is done? The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I make this sauce ahead of time? The sauce is best made fresh, as it can separate upon reheating. Prep ingredients in advance instead.
What other pasta shapes work? Any sturdy pasta like tagliatelle, pappardelle, or even short shapes like rigatoni will hold the sauce well.
Common Mistakes to Avoid
- Overcooking the shrimp, which makes them rubbery. They cook quickly and are done when pink and opaque.
- Adding Parmesan cheese to boiling sauce, which can cause it to clump. Always remove the skillet from heat first.
- Not seasoning the salmon adequately before searing. A good pinch of salt and pepper on both sides is essential.
- Using pre-grated Parmesan that contains anti-caking agents, as it won’t melt as smoothly into the sauce.
- Crowding the pan when cooking the salmon or shrimp, which steams them instead of creating a flavorful sear.
Conclusion
This Salmon and Shrimp with Creamy Sauce is a masterclass in building layers of flavor in one pan. By searing the seafood and constructing a luxurious sauce in the same skillet, you capture every bit of delicious fond. The result is a deceptively simple, impressively elegant dish that feels like a restaurant treat. With careful attention to timing and the tips provided, you can confidently create a spectacular, satisfying meal that is sure to become a favorite for any dinner occasion.