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
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream if needed. Avoid microwaving.
