Rich seafood flavors turn dinner into pure comfort with this creamy garlic butter salmon and shrimp recipe.
Author:Caroline Jones
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
For the Salmon:
4 salmon fillets (6 oz each)
2 tbsp olive oil
2 tbsp butter
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
Salt and freshly ground black pepper, to taste
For the Shrimp & Cream Sauce:
1 lb large shrimp, peeled and deveined
2 tbsp butter
4 garlic cloves, minced
1½ cups heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
4 oz cream cheese, softened
1 tsp Italian seasoning
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 tsp fresh thyme leaves
For Serving:
3 cups cooked white rice
Instructions
Pat the salmon fillets dry and season with paprika, garlic powder, onion powder, salt, and pepper. Heat the olive oil and butter in a large skillet over medium-high heat, then sear the salmon for 4–5 minutes per side until a crisp golden crust forms. Set aside.
In the same skillet, melt the butter and sauté the garlic for 30 seconds until fragrant. Add the shrimp and cook for 2 minutes per side until pink and juicy. Remove and keep warm.
Reduce the heat and pour in the chicken broth and heavy cream. Stir in the cream cheese, Parmesan, Italian seasoning, and lemon juice until smooth and velvety. Simmer for 3–4 minutes, then mix in the parsley and thyme.
Return the salmon and shrimp to the skillet, spooning the creamy garlic butter sauce over the top. Simmer gently for 2–3 minutes until everything is heated through and coated in the rich sauce.
Spoon the cooked rice onto serving plates, top with the garlic butter shrimp, place the salmon fillet on top, and finish with plenty of creamy sauce. Garnish with fresh parsley and thyme.