This creamy garlic salmon shrimp pasta tosses fettuccine in a silky Parmesan cream sauce with seared salmon, juicy shrimp, and wilted spinach.
It feels like a special occasion dinner yet comes together in about 40 minutes with one skillet and one pot. The sauce clings to every strand of pasta, and the seafood stays tender instead of rubbery.
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Why This Creamy Garlic Salmon Shrimp Pasta Recipe Works
Searing the salmon and shrimp first leaves browned bits in the pan, and the cream sauce picks up that flavor.
A short simmer thickens the cream, and Parmesan stirred in off the heat makes it smooth instead of grainy. That balance keeps the sauce rich but never heavy.
Spinach wilts in seconds, which adds color and a mild earthy note to balance the rich sauce. A pinch of crushed red pepper cuts through the cream and gives a gentle warmth.
Ingredients for Creamy Garlic Salmon Shrimp Pasta
- 8 ounces fettuccine or linguine
- 6 ounces salmon fillet, skin removed
- 8 ounces large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon chopped parsley
- 1 1/4 teaspoons salt, divided, plus 1/4 teaspoon black pepper
Pasta. Fettuccine holds the cream sauce well, and linguine also works.
Salmon. Pat the fillet dry so it sears instead of steams.
Shrimp. Large shrimp stay juicy, and they turn pink and curl into a loose C when done.
Parmesan. Grate it fresh from a wedge because pre grated cheese melts less smoothly.
Garlic. Add it last in the pan and cook just 30 seconds so it stays sweet. Fresh cloves taste far sweeter than jarred garlic.
How to Make Creamy Garlic Salmon Shrimp Pasta
1. Boil the pasta Cook the pasta in water with 1 teaspoon salt until al dente. Reserve 1/2 cup pasta water, then drain.
2. Sear the salmon Season the salmon with a pinch of salt and pepper, then sear in the olive oil over medium high heat for 4 minutes per side until it reaches 145 degrees F. Resist the urge to move it around, because the crust forms only when it sits still. Set aside.
3. Cook the shrimp Melt the butter in the same pan and cook the shrimp for 2 minutes per side until pink. Remove them.
4. Build the sauce Add the garlic for 30 seconds, pour in the cream, and simmer for 3 minutes. Remove from the heat and stir in the Parmesan.
5. Toss everything Stir in the spinach and pepper flakes until wilted, then add the pasta with a splash of pasta water to loosen the sauce. Keep the heat low so the sauce stays smooth.
6. Top and serve Flake the salmon over the pasta, add the shrimp, and finish with parsley.
How to Serve Creamy Garlic Salmon Shrimp Pasta
Serve the pasta hot in wide bowls with extra Parmesan. A crisp Italian house salad and mozzarella cheesy garlic bread make it a full meal. Sauteed asparagus and mushrooms or a cucumber tomato feta salad keep the plate fresh. A squeeze of lemon over each bowl brightens the cream.
How to Store and Reheat Creamy Garlic Salmon Shrimp Pasta
Cool and refrigerate leftovers in a covered container within 2 hours and eat them within 3 days. Reheat gently over low heat with a splash of milk or cream until it reaches 165 degrees F. Add the salmon and shrimp gently so they do not overcook as they warm. Do not freeze the pasta because the cream sauce separates.
Tips and Variations for Creamy Garlic Salmon Shrimp Pasta
Do not overcook the seafood. Pull the salmon and shrimp early because they finish warming in the sauce.
Use pasta water. Its starch helps the sauce cling to each noodle.
Keep the heat low. Boiling cream can split, so hold a gentle simmer. A small whisk helps if the sauce looks thin.
Thaw seafood fully. Pat frozen shrimp and salmon dry after thawing in the fridge.
Check doneness. Salmon is done at 145 degrees F and shrimp should be opaque and pink.
Flag the allergens. This dish contains fish, shellfish, milk, and wheat, so label it for guests.
Switch the seafood. Use all shrimp or all salmon if that is easier to find.
Check trusted guidance. Safe handling of fish and shellfish is covered in the FDA safe food handling guidance.
Frequently Asked Questions About Creamy Garlic Salmon Shrimp Pasta
What pasta works for creamy garlic salmon shrimp pasta?
Fettuccine, linguine, and tagliatelle all hold the sauce well because they are wide and flat.
Can I make creamy garlic salmon shrimp pasta ahead of time?
Cook the seafood and sauce shortly before serving, but you can boil the pasta and prep the garlic and cheese earlier. Reheat the sauce first, then fold in the cooked pasta and seafood.
How do I reheat creamy garlic salmon shrimp pasta?
Warm it in a skillet over low heat with a splash of milk until it reaches 165 degrees F.
Can I use frozen shrimp?
Yes. Thaw them in the refrigerator overnight and pat them dry before cooking.
Can I skip the salmon?
Yes. Use 1 pound of shrimp in total and cook as directed. A splash of pasta water keeps the sauce silky when you use only one protein.
Creamy Garlic Seafood Pasta with Salmon and Shrimp
Equipment
- Large pot
- Large skillet
- Colander
- Tongs
Ingredients
Main Ingredients
- 8 oz fettuccine or linguine
- 6 oz salmon fillet skin removed
- 8 oz large shrimp peeled and deveined
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup baby spinach
- ½ tsp crushed red pepper flakes
- 1 tbsp chopped fresh parsley
- 1 ¼ tsp salt 1 teaspoon for the pasta water and 1/4 teaspoon for the salmon
- ¼ tsp black pepper
Instructions
Cooking
- Cook the pasta. Boil the pasta in salted water until al dente, save 1/2 cup of the water, and drain.
- Brown the salmon. Sear the seasoned salmon in oil over medium high heat, 4 minutes per side, until it reads 145 degrees F, then rest it on a plate.
- Sear the shrimp. Cook the shrimp in the butter for 2 minutes per side until pink and curled.
- Simmer the sauce. Stir the garlic into the pan for 30 seconds, add the cream, simmer for 3 minutes, and melt in the Parmesan off the heat.
- Combine. Toss in the spinach, pepper flakes, and pasta, loosening with pasta water. Top with flaked salmon, shrimp, and parsley.
