Cajun Shrimp Salmon Garlic Cream Sauce is your new go-to for a restaurant-quality, yet incredibly simple, weeknight dinner that will tantalize your taste buds. This dish delivers a decadent flavor combination that’s both elegant and approachable, proving that delicious meals don’t require hours in the kitchen.
Key Ingredients for Cajun Shrimp Salmon Garlic Cream Sauce
- 1 pound salmon fillet, skin removed and cut into 1-inch cubes
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 teaspoon Cajun seasoning (or more, to taste)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Cooked pasta, rice, or crusty bread, for serving
How to Make Cajun Shrimp Salmon Garlic Cream Sauce
This Cajun Shrimp Salmon Garlic Cream Sauce is remarkably easy to prepare, boasting a velvety, flavor-packed sauce that perfectly complements tender shrimp and flaky salmon. In under 30 minutes, you’ll have a satisfying meal that feels like a treat. The rich creaminess, infused with bold Cajun spices and fragrant garlic, is truly divine.
Step-by-Step Instructions
- Prepare the Seafood: Pat the salmon cubes and shrimp dry with paper towels. Season both generously with salt, pepper, and half of the Cajun seasoning. This initial seasoning will infuse flavor throughout the dish.
- Sear the Salmon: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, carefully add the salmon cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for about 2 minutes per side, until golden brown and slightly crisp. Remove the salmon from the skillet and set aside. It will finish cooking in the sauce.
- Sauté Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic, smoked paprika, and cayenne pepper (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This step adds a wonderful depth of flavor to the sauce.
- Add Cream and Simmer: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the remaining Cajun seasoning. Let the sauce simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly.
- Incorporate Parmesan and Herbs: Reduce the heat to low. Stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy. Add the chopped fresh parsley, reserving a little for garnish. Taste and adjust seasoning with salt and pepper if needed.
- Cook the Shrimp: Add the seasoned shrimp to the simmering sauce. Cook for 3-4 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook them as they can become rubbery.
- Combine and Serve: Gently return the seared salmon cubes to the skillet. Stir to coat them in the sauce and allow them to warm through for about 1-2 minutes. Serve the Cajun Shrimp Salmon Garlic Cream Sauce immediately over your favorite cooked pasta, rice, or with crusty bread for soaking up all that delicious sauce. Garnish with the reserved fresh parsley.
Why You’ll Love This Cajun Shrimp Salmon Garlic Cream Sauce
You’ll adore this Cajun Shrimp Salmon Garlic Cream Sauce for its luxurious, restaurant-worthy texture and incredible depth of flavor, all achieved with minimal effort. Unlike simpler pasta dishes, the combination of succulent shrimp and delicate salmon bathed in a rich, garlicky cream sauce elevates this meal into something truly special. It’s a fantastic way to impress without breaking the bank, offering a more satisfying and flavorful alternative to takeout that you can whip up in less time than it takes to decide on a restaurant.
This dish brings together the bright, zesty notes of Cajun seasoning with the comforting richness of a garlic cream sauce, creating a symphony of tastes that’s both bold and elegantly balanced, reminiscent of a sophisticated seafood linguine but with a distinct Creole twist. So, ditch the delivery apps and dive into creating this sensational dish for yourself – your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your Cajun Shrimp Salmon Garlic Cream Sauce will ensure it remains just as delightful as when it was first made. For refrigerator storage, allow the dish to cool completely. Transfer any leftovers to an airtight container and refrigerate for up to 2-3 days. The sauce may thicken upon cooling.
To reheat, gently warm the dish in a skillet over low heat, stirring frequently, until heated through. You may need to add a splash of milk or cream to loosen the sauce if it has become too thick. Avoid microwaving, as this can sometimes make the seafood rubbery; however, if you must use a microwave, do so on a lower power setting and heat in short intervals, stirring in between. Freezing is an option, but it’s best to freeze the sauce separately from the seafood and pasta/rice, as dairy-based sauces can sometimes separate upon thawing. If freezing, place in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating as described.
Final Thoughts
This Cajun Shrimp Salmon Garlic Cream Sauce is a true gem, offering an explosion of incredible flavor with surprising ease. Whip up this impressive dish tonight and experience the joy of delicious, homemade Cajun-inspired cuisine – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cajun Shrimp Salmon Garlic Cream Sauce
Ingredients
Equipment
Method
- Pat the salmon and shrimp dry with paper towels. Season both generously with salt, pepper, and half of the Cajun seasoning.1 pound salmon fillet, skin removed, 1 pound large shrimp, Salt and freshly ground black pepper, 1/2 teaspoon Cajun seasoning
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the salmon cubes for about 2 minutes per side until golden brown. Remove the salmon and set aside.2 tablespoons olive oil, 1 pound salmon fillet, skin removed
- Reduce heat to medium. Add butter to the skillet. Sauté minced garlic, smoked paprika, and cayenne pepper for about 1 minute until fragrant.1 tablespoon butter, 4 cloves garlic, 1/4 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Pour in the white wine and scrape up any browned bits. Let simmer and reduce by about half (2-3 minutes).1/2 cup dry white wine
- Pour in the heavy cream and bring to a gentle simmer. Stir in the remaining Cajun seasoning. Let simmer for 5-7 minutes until slightly thickened.1 1/2 cups heavy cream, 1/2 teaspoon Cajun seasoning
- Reduce heat to low. Stir in the grated Parmesan cheese until melted. Add chopped parsley, reserving a little for garnish. Taste and adjust seasoning with salt and pepper.1/2 cup grated Parmesan cheese, 2 tablespoons fresh parsley, Salt and freshly ground black pepper
- Add the seasoned shrimp to the sauce. Cook for 3-4 minutes until pink and cooked through.1 pound large shrimp
- Gently return the seared salmon to the skillet. Stir to coat and warm through for 1-2 minutes. Serve immediately over pasta, rice, or with crusty bread. Garnish with reserved parsley.1 pound salmon fillet, skin removed, 2 tablespoons fresh parsley, Cooked pasta, rice, or crusty bread