Blackened Salmon & Shrimp Alfredo
Blackened Salmon & Shrimp Alfredo
Ingredients
For the Seafood
- 2 salmon fillets
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon Cajun or blackening seasoning, divided
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 tablespoon neutral oil, plus more for cooking
For the Pasta and Sauce
- 1/2 box linguini pasta
- 1 tablespoon butter
- 1/2 onion, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup cherry tomatoes, sliced
- 1 1/2 cups fresh spinach
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the linguini pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
Season the salmon fillets with 1/2 tablespoon of the Cajun or blackening seasoning, a pinch of salt, black pepper, and a light drizzle of neutral oil. Rub the seasoning into the salmon on all sides. In a separate bowl, season the shrimp with the remaining 1/2 tablespoon of Cajun or blackening seasoning, a pinch of salt, black pepper, and a light drizzle of neutral oil. Toss to coat evenly.
⏱️ 5 min - 3
Heat a large pan or skillet over medium-high heat with 1 tablespoon of butter and a little neutral oil. Once hot, carefully place the seasoned salmon fillets into the pan. Sear the salmon for about 3 to 4 minutes per side until nicely blackened and about 75% cooked. Remove the salmon from the pan and set aside on a wire rack.
⏱️ 8 min
- 4
Add the seasoned shrimp to the same pan. Cook the shrimp for about 1 minute per side until just starting to curl and turn pink. Remove the shrimp from the pan and set aside with the salmon on the wire rack.
⏱️ 3 min
- 5
In the same pan (without cleaning), add the finely diced onion. Sauté the onion for about 3 minutes until soft. Add the minced garlic and cook for an additional 30 seconds, stirring constantly. Sprinkle in a little more of the Cajun or blackening seasoning and stir to combine.
⏱️ 4 min
- 6
Pour in the heavy cream and milk. Scrape up any flavorful bits from the bottom of the pan to incorporate them into the sauce. Let the sauce simmer and reduce slightly for 2-3 minutes.
⏱️ 3 min
- 7
Add the sliced cherry tomatoes and fresh spinach to the simmering sauce. Cook until the spinach wilts down completely. Turn off the heat. Stir in the grated Parmesan cheese until the sauce becomes creamy and smooth. Season the sauce with salt and black pepper to taste.
⏱️ 3 min
- 8
Add the cooked linguini directly into the sauce in the pan. Toss the linguini until everything is well coated with the creamy sauce.
⏱️ 2 min
- 9
Plate the creamy pasta. Place the blackened salmon fillets on top of the pasta. Arrange the cooked shrimp around the salmon and pasta. Finish with a sprinkle of fresh chopped parsley for garnish. Serve immediately and enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Blackened Salmon & Shrimp Alfredo
For the Seafood
- 2 salmon fillets
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon Cajun or blackening seasoning, divided
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 tablespoon neutral oil, plus more for cooking
For the Pasta and Sauce
- 1/2 box linguini pasta
- 1 tablespoon butter
- 1/2 onion, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup cherry tomatoes, sliced
- 1 1/2 cups fresh spinach
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the linguini pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
Season the salmon fillets with 1/2 tablespoon of the Cajun or blackening seasoning, a pinch of salt, black pepper, and a light drizzle of neutral oil. Rub the seasoning into the salmon on all sides. In a separate bowl, season the shrimp with the remaining 1/2 tablespoon of Cajun or blackening seasoning, a pinch of salt, black pepper, and a light drizzle of neutral oil. Toss to coat evenly.
⏱️ 5 min - 3
Heat a large pan or skillet over medium-high heat with 1 tablespoon of butter and a little neutral oil. Once hot, carefully place the seasoned salmon fillets into the pan. Sear the salmon for about 3 to 4 minutes per side until nicely blackened and about 75% cooked. Remove the salmon from the pan and set aside on a wire rack.
⏱️ 8 min - 4
Add the seasoned shrimp to the same pan. Cook the shrimp for about 1 minute per side until just starting to curl and turn pink. Remove the shrimp from the pan and set aside with the salmon on the wire rack.
⏱️ 3 min - 5
In the same pan (without cleaning), add the finely diced onion. Sauté the onion for about 3 minutes until soft. Add the minced garlic and cook for an additional 30 seconds, stirring constantly. Sprinkle in a little more of the Cajun or blackening seasoning and stir to combine.
⏱️ 4 min - 6
Pour in the heavy cream and milk. Scrape up any flavorful bits from the bottom of the pan to incorporate them into the sauce. Let the sauce simmer and reduce slightly for 2-3 minutes.
⏱️ 3 min - 7
Add the sliced cherry tomatoes and fresh spinach to the simmering sauce. Cook until the spinach wilts down completely. Turn off the heat. Stir in the grated Parmesan cheese until the sauce becomes creamy and smooth. Season the sauce with salt and black pepper to taste.
⏱️ 3 min - 8
Add the cooked linguini directly into the sauce in the pan. Toss the linguini until everything is well coated with the creamy sauce.
⏱️ 2 min - 9
Plate the creamy pasta. Place the blackened salmon fillets on top of the pasta. Arrange the cooked shrimp around the salmon and pasta. Finish with a sprinkle of fresh chopped parsley for garnish. Serve immediately and enjoy.
⏱️ 2 min