This creamy Cajun seafood dish is a combination of tender salmon and juicy shrimp, all brought together in a velvety, rich Cajun cream sauce. Perfect served over pasta or rice, it’s a quick yet impressive meal that will elevate any dinner.
Dreamy Seafood in Cajun Sauce
This is my all-time favorite date night recipe. The combination of succulent salmon, tender shrimp, and the creamy Cajun sauce is always a hit. The sauce is so irresistible, you’ll want to savor every last drop.
A Restaurant Favorite at Home
This dish brings back memories of my honeymoon in New Orleans, where I fell head over heels for Cajun flavors. The creamy sauce coats every piece of seafood so perfectly. My secret? Using both salmon and shrimp—it makes the dish feel extra special, but it’s surprisingly easy to prepare right in your kitchen.
What You’ll Need
- Salmon fillets: 2 pieces (Look for bright pink color and firm texture.)
- Shrimp: 10 large (Fresh is best, but frozen works too.)
- Olive oil: 1 tbsp (For a perfect sear.)
- Cajun seasoning: 1 tbsp (An essential spice in my kitchen.)
- Heavy cream: 1 cup (Makes the sauce irresistibly creamy.)
- Garlic: 2 cloves (Minced to bring everything together.)
- Onion: ½ (Diced small to add natural sweetness.)
- Parmesan cheese: ½ cup (Freshly grated melts like a dream.)
- Pasta or rice: To soak up that delicious sauce.
- Fresh parsley: A handful, chopped (To brighten the dish.)
Let’s Cook!
- Start with Seasoning:
Generously sprinkle the Cajun seasoning over the seafood, making sure to coat it thoroughly. - Salmon Time:
Heat your pan with olive oil until it’s nice and hot. Cook the salmon fillets for about 4-5 minutes on each side until they are golden on the outside and pink in the center. - Quick Shrimp:
In the same pan, cook the shrimp for about 1-2 minutes on each side until they are pink and curled up. - Sauce Magic:
Toss in the garlic and onion, cooking until softened and fragrant. Pour in the heavy cream and let it simmer before stirring in the Parmesan cheese until the sauce becomes silky smooth. - Bring it Together:
Add the seafood back into the creamy sauce, letting everything soak up the delicious flavors. - Time to Eat:
Serve your Cajun seafood over hot pasta or rice and sprinkle with fresh parsley.
My Kitchen Notes
Sometimes, I add a pinch of cayenne pepper for an extra kick if I’m craving a bit more heat. And don’t forget—you’ll definitely want some warm crusty bread on hand to soak up every drop of that amazing sauce. Pair it with a nice chilled white wine to complete your meal.
Frequently Asked Questions
- What’s the best way to know when the salmon is done?
Salmon is done when it flakes easily with a fork and turns opaque throughout. For medium doneness, the center should still be slightly pink and moist. - Can I prepare this dish ahead of time?
You can prep the cream sauce in advance, but it’s best to cook the seafood fresh. Reheat the sauce gently and add a splash of cream to keep it smooth. - What type of salmon works best?
Fresh salmon fillets with skin on yield the best results. The skin keeps the salmon moist while cooking and can be removed before serving. - How do I prevent the cream sauce from breaking?
Keep the heat medium-low when adding cheese and stir constantly. Remove from heat once thickened to avoid separation. - Can I substitute the heavy cream?
You can use half-and-half as a substitute for heavy cream. While it will make the sauce a little thinner, it still works and tastes great!
Ingredients
01 2 salmon fillets.
02 10 large shrimp, peeled and deveined.
03 1 tbsp olive oil.
04 1 tbsp Cajun seasoning.
05 1 cup heavy cream.
06 2 garlic cloves, minced.
07 ½ onion, finely chopped.
08 ½ cup Parmesan cheese, grated.
09 Salt and pepper to taste.
10 Fresh parsley for garnish.
11 Cooked pasta or rice for serving.
Instructions
- Season the salmon and shrimp with Cajun spice, salt, and pepper.
- Heat oil in a pan and cook the salmon for 4-5 minutes on each side until golden and cooked through.
- Cook the shrimp for 1-2 minutes on each side until pink and fully cooked.
- In the same pan, sauté garlic and onion until soft and fragrant.
- Add the cream to the pan and let it simmer. Stir in the cheese and cook until the sauce thickens.
- Return the cooked seafood to the pan and toss it in the sauce to coat.
- Serve over pasta or rice, and garnish with freshly chopped parsley. Enjoy!
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