Garlic Butter Salmon And Shrimp With Creamy Spinach Linguine
A one-pan creamy linguine in garlic butter sauce, topped with seared salmon, shrimp, tender spinach, and Parmesan. A simple yet elegant dinner that's easy to make.
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.