I was standing at the seafood counter with no plan, just a craving for something rich, comforting, and undeniably satisfying. The salmon looked gorgeous—firm, glistening, with that signature coral hue. Then, just beside it, the shrimp caught my eye—plump, fresh, and practically begging to be tossed into a skillet with sizzling garlic.
I wasn’t planning on making anything special, but once I got home and opened the fridge to see cream, Parmesan, and a bag of spinach, the whole thing came together in my head like a perfect melody.
Dinner that night wasn’t fussy. I cooked it all in one skillet, stirred in warm cream, and watched it transform into something silky and indulgent. The linguine soaked up every bit of that buttery garlic sauce, and the salmon—crisp on the outside, tender on the inside—made it feel like restaurant quality. It was the kind of dish that made me slow down at the table, appreciating every bite.
This meal has now earned a permanent spot in my weeknight rotation. Not just because it’s delicious—but because it feels like a reward at the end of a long day, without demanding too much time or cleanup. It’s got that balance: hearty but not heavy, flavorful yet light on fuss.
Short Description
A one-pan creamy linguine tossed in garlic butter sauce, topped with seared salmon and juicy shrimp, and finished with tender spinach and shaved Parmesan. A simple yet elegant dinner that feels indulgent but is surprisingly easy to pull off.
Key Ingredients
- 2 salmon fillets
- ½ lb shrimp, peeled and deveined
- 8 oz linguine
- 3 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- 2 cups fresh spinach, chopped
- Salt and black pepper, to taste
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- Red pepper flakes (optional, for heat)
Tools Needed
- Large skillet
- Pot for boiling pasta
- Tongs or fish spatula
- Knife and cutting board
- Colander
- Wooden spoon
Cooking Instructions
Step 1: Cook the Linguine
Bring a large pot of salted water to a boil. Add linguine and cook until al dente (about 9–10 minutes). Drain, reserve ¼ cup pasta water, and set aside.
Step 2: Season and Sear the Salmon
Pat salmon fillets dry. Season both sides with salt, black pepper, smoked paprika, and a pinch of Italian seasoning. Heat olive oil in a large skillet over medium-high.
Add salmon, skin-side down (if it has skin), and sear for 4 minutes without moving. Flip and cook another 3–4 minutes until golden and cooked through. Remove from skillet and set aside.
Step 3: Sauté the Shrimp
In the same pan, melt 1 tbsp butter. Add shrimp, season lightly with salt and pepper, and sauté for 2–3 minutes per side until pink and opaque. Remove and set aside with the salmon.
Step 4: Make the Creamy Garlic Sauce
Add remaining butter to the skillet. Stir in garlic and cook for 1 minute until fragrant, not browned.
Pour in heavy cream, stir, and bring to a gentle simmer. Add Parmesan and stir until melted and smooth. Let sauce thicken slightly, about 2–3 minutes.
Step 5: Add Spinach and Seasonings
Stir in chopped spinach and let it wilt into the sauce. Sprinkle in a bit more Italian seasoning, and red pepper flakes if using. Taste and adjust with salt and pepper.
Step 6: Combine with Pasta
Add cooked linguine into the sauce, tossing gently to coat. If the sauce feels too thick, add reserved pasta water, 1 tbsp at a time, until silky.
Step 7: Assemble and Serve
Top the pasta with seared salmon and shrimp. Spoon a bit of sauce over the top. Serve warm, with extra Parmesan if desired.
Why You’ll Love This Recipe
– Creamy, garlicky, and satisfying without being overly heavy
– Comes together in under 40 minutes
– One pan + one pot = easy cleanup
– High-protein, nutrient-packed with spinach and seafood
– Feels fancy but uses everyday ingredients
Mistakes to Avoid & Solutions
Overcooking the seafood
Both shrimp and salmon cook quickly. Sear salmon until just opaque in the center, and remove shrimp as soon as they curl and turn pink.
Sauce splitting or curdling
Avoid high heat after adding cream. Keep the sauce at a gentle simmer and stir frequently.
Undercooked pasta or too much sauce
Always cook pasta until al dente. If the sauce is too thick, loosen it with reserved pasta water.
Skipping the seasoning
Don’t forget to season at every step. A pinch of salt in the sauce, pasta water, and seafood boosts flavor.
Adding spinach too early
Spinach wilts fast—add it at the end to keep its color and freshness.
Serving and Pairing Suggestions
Serve this pasta in shallow bowls with lemon wedges on the side. Pair with a crisp green salad or roasted asparagus. It also works beautifully for date nights or family dinners, plated or served family-style.
For drinks, chilled white wine like Sauvignon Blanc or a lemon-infused sparkling water complements the flavors well.
Storage and Reheating Tips
Storage: Transfer cooled leftovers into an airtight container. Refrigerate for up to 3 days.
Reheating: Reheat gently in a skillet over low heat with a splash of cream or milk. Microwave in 30-second intervals, stirring between to keep it creamy.
Freezing: Not recommended, as cream-based sauces tend to separate once frozen.
FAQs
1. Can I use frozen shrimp and salmon?
Yes, just make sure they’re completely thawed and patted dry before cooking to prevent excess moisture.
2. What pasta can I substitute for linguine?
Fettuccine, spaghetti, or even penne work well. Any pasta that can hold the creamy sauce is a good fit.
3. How do I know when salmon is cooked perfectly?
The salmon should flake easily with a fork and have a slightly translucent center that turns opaque as it rests.
4. Can I make this dairy-free?
Yes, use coconut cream or unsweetened cashew cream in place of heavy cream, and swap Parmesan for nutritional yeast or a dairy-free cheese alternative.
5. Is this meal spicy?
Not unless you add red pepper flakes. Keep them out if you’re sensitive to heat or add more if you like a kick.
Tips & Tricks
– Always pat seafood dry before searing for better browning.
– Grate fresh Parmesan instead of using pre-shredded—it melts more smoothly.
– Don’t overcrowd the skillet when searing to maintain high heat.
– Stir sauce continuously while it simmers to prevent sticking.
– Add a squeeze of lemon just before serving for a burst of freshness.
Recipe Variations
Lemon Herb Version
Swap the Parmesan with goat cheese and add 1 tbsp lemon juice to the sauce. Garnish with chopped parsley and basil for a zesty, herb-forward twist.
Tuscan Style
Add ¼ cup sun-dried tomatoes (drained and chopped) and ¼ cup sliced mushrooms along with the spinach. Boosts depth and richness.
Cream-Free Option
Skip the cream and make a light garlic butter sauce using 3 tbsp butter + reserved pasta water, Parmesan, and lemon zest.
Spicy Cajun Twist
Use Cajun seasoning instead of Italian seasoning, and add diced bell peppers with the garlic. The heat and bold spices give this dish a Southern kick.
Vegan Version
Swap seafood with sautéed mushrooms and artichoke hearts. Use plant-based butter, cashew cream, and dairy-free cheese.
Final Thoughts
This dish captures that comforting blend of richness and freshness that always hits the spot. The silky pasta, the buttery garlic sauce, the tender seafood—it all comes together in a way that feels a little indulgent but still clean and balanced. It is perfect for a weeknight dinner yet elegant enough for company.
It’s one of those meals that quietly impresses, both in flavor and in presentation, without needing much more than a skillet and a bit of love. If you’re looking for something that brings warmth to the table and leaves people asking for seconds, this is it. Give it a spot in your rotation—you’ll be glad you did.
Garlic Butter Salmon And Shrimp With Creamy Spinach Linguine
Ingredients
- 2 salmon fillets
- ½ lb shrimp peeled and deveined
- 8 oz linguine
- 3 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- 2 cups fresh spinach chopped
- Salt and black pepper to taste
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- Red pepper flakes optional, for heat
Instructions
- Boil a large pot of salted water. Cook linguine until al dente, about 9–10 minutes. Drain, saving ¼ cup of pasta water. Set aside.
- Pat salmon dry and season with salt, pepper, smoked paprika, and Italian seasoning. Heat olive oil in a skillet over medium-high. Cook salmon skin-side down for 4 minutes, then flip and cook 3–4 more minutes. Remove and set aside.
- In the same skillet, melt 1 tbsp butter. Add shrimp, season lightly, and cook 2–3 minutes per side until pink. Remove and set aside.
- Add remaining butter to the pan. Sauté garlic for 1 minute until fragrant. Stir in heavy cream and simmer gently. Add Parmesan and stir until smooth. Let thicken for 2–3 minutes.
- Stir in chopped spinach and let it wilt. Add a pinch of Italian seasoning and red pepper flakes if desired. Season to taste with salt and pepper.
- Add cooked linguine to the skillet and toss to coat in the sauce. If needed, loosen the sauce with reserved pasta water.
- Top the pasta with salmon and shrimp. Spoon sauce over the top and serve warm with extra Parmesan.
