Creamy Garlic Shrimp & Salmon Skillet

If you love rich, restaurant-style seafood dinners that come together in one pan, this Creamy Garlic Shrimp & Salmon Skillet is pure comfort food magic. Perfectly seared salmon and juicy shrimp are simmered in a luscious garlic cream sauce with herbs and a hint of parmesan. It’s elegant enough for guests but easy enough for a weeknight dinner.

This dish is buttery, garlicky, and deeply satisfying — especially served over pasta, rice, or with crusty bread to soak up that creamy sauce.

Ingredients

For the Seafood

• 4 salmon fillets (skin removed or on, about 6 oz each)
• 12–16 large shrimp, peeled and deveined
• Salt and black pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter

For the Creamy Garlic Sauce

• 4–5 garlic cloves, minced
• 1 cup heavy cream
• ½ cup chicken broth (or seafood broth)
• ½ cup freshly grated parmesan cheese
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh parsley
• Optional: ¼ teaspoon red pepper flakes

Instructions

1. Season the Seafood

Pat the salmon and shrimp dry with paper towels. Season both sides of the salmon with salt, pepper, paprika, and Italian seasoning. Lightly season the shrimp with salt and pepper.

2. Sear the Salmon

Heat olive oil in a large skillet over medium-high heat.
Place the salmon in the skillet and cook for 4–5 minutes per side until golden brown and nearly cooked through. Remove from the pan and set aside.

3. Cook the Shrimp

In the same skillet, melt the butter. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside with the salmon.

4. Make the Garlic Cream Sauce

Lower the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in chicken broth and let it simmer for 2–3 minutes to reduce slightly.

Add heavy cream and bring to a gentle simmer. Stir in parmesan cheese and cook until the sauce thickens (about 3–5 minutes).

Add lemon juice, parsley, and red pepper flakes if using. Taste and adjust seasoning.

5. Combine Everything

Return the salmon and shrimp to the skillet. Spoon the sauce over the top and let everything simmer together for 3–4 minutes until fully cooked and coated in creamy garlic goodness.

6. Serve

Serve hot with extra parsley sprinkled on top.

Serving Suggestions

• Over fettuccine or linguine
• With garlic mashed potatoes
• Over fluffy white rice
• With crusty Italian bread
• Alongside roasted vegetables

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended due to the cream sauce.

To Reheat: Warm gently over low heat on the stove, adding a splash of cream or broth to loosen the sauce.

Frequently Asked Questions

1. Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking.

2. Can I substitute half-and-half for heavy cream?

Yes, but the sauce will be thinner and less rich.

3. What type of salmon works best?

Atlantic salmon is rich and buttery, while sockeye is leaner and more flavorful.

4. Can I make this dairy-free?

You can use coconut cream instead of heavy cream and skip the parmesan.

5. How do I know when salmon is done?

It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

6. Can I add vegetables to this dish?

Absolutely! Spinach, mushrooms, or cherry tomatoes work beautifully.