Pan-Seared Salmon and Shrimp with Cream
Pan-Seared Salmon and Shrimp with Cream
Ingredients
For the Salmon and Shrimp
- 4 salmon fillets, 6-ounce, skin-on or off
- 1 pound large shrimp, peeled and deveined, tails on
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cream Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the salmon fillets and shrimp dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Season the salmon and shrimp generously on all sides with the spice mixture.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat until the butter is melted and shimmering.
⏱️ 2 min
- 3
Carefully place the salmon fillets skin-side down (if applicable) in the hot skillet. Sear for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Remove salmon from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 10 min
- 4
Add the seasoned shrimp to the same skillet. Cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and add to the plate with the salmon.
⏱️ 5 min
- 5
Reduce heat to medium. Add 2 tablespoons of unsalted butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 6
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Cook for 3-5 minutes, or until the sauce slightly thickens.
⏱️ 5 min
- 7
Stir in the grated Parmesan cheese, chopped fresh parsley, lemon juice, red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for another 1-2 minutes, stirring until the cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed.
⏱️ 3 min
- 8
Return the cooked salmon and shrimp to the skillet with the cream sauce. Gently spoon the sauce over the seafood. Serve immediately with your favorite side dishes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Salmon and Shrimp with Cream
For the Salmon and Shrimp
- 4 salmon fillets, 6-ounce, skin-on or off
- 1 pound large shrimp, peeled and deveined, tails on
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cream Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the salmon fillets and shrimp dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Season the salmon and shrimp generously on all sides with the spice mixture.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat until the butter is melted and shimmering.
⏱️ 2 min - 3
Carefully place the salmon fillets skin-side down (if applicable) in the hot skillet. Sear for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Remove salmon from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 10 min - 4
Add the seasoned shrimp to the same skillet. Cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and add to the plate with the salmon.
⏱️ 5 min - 5
Reduce heat to medium. Add 2 tablespoons of unsalted butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 6
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Cook for 3-5 minutes, or until the sauce slightly thickens.
⏱️ 5 min - 7
Stir in the grated Parmesan cheese, chopped fresh parsley, lemon juice, red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for another 1-2 minutes, stirring until the cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed.
⏱️ 3 min - 8
Return the cooked salmon and shrimp to the skillet with the cream sauce. Gently spoon the sauce over the seafood. Serve immediately with your favorite side dishes.
⏱️ 3 min