Salmon and Shrimp Pasta: A Creamy, Elegant Seafood Indulgence

Why You’ll Love This Recipe

If you’re craving a dish that feels both luxurious and comforting, Salmon and Shrimp Pasta is the perfect answer. This recipe combines tender salmon, juicy shrimp, and silky pasta coated in a rich, garlicky cream sauce that’s impossible to resist. It’s the kind of meal that tastes like something from a fine dining restaurant yet comes together easily in your own kitchen. The contrast of flaky salmon and plump shrimp creates a beautiful balance of texture, while the creamy sauce ties everything together with irresistible depth. I tried making this using fettuccine and a touch of white wine in the sauce — the result was smooth, savory, and bursting with flavor. It’s ideal for weeknight indulgence or a romantic dinner at home, sure to impress anyone who takes a bite.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Salmon fillets: Fresh, boneless salmon adds richness and a buttery texture to the pasta. Cook it just until tender so it flakes easily without drying out.

Shrimp: Use medium or large shrimp, peeled and deveined. Their sweet flavor complements the salmon beautifully.

Pasta: Fettuccine, linguine, or penne all work well to hold the creamy sauce. I prefer fettuccine for its elegant texture.

Butter: Adds richness and helps create a luscious base for the sauce.

Garlic: Fresh minced garlic infuses the dish with an aromatic kick that enhances the seafood flavors.

Olive oil: Used for sautéing the shrimp and salmon, giving them a nice golden finish without overpowering the sauce.

Heavy cream: The heart of the creamy sauce — rich, smooth, and perfectly indulgent.

Parmesan cheese: Freshly grated Parmesan adds savory depth and helps thicken the sauce naturally.

White wine (optional): A splash of dry white wine deglazes the pan and enhances the overall flavor.

Lemon juice: Brightens the sauce and balances the richness of the cream and seafood.

Fresh parsley: Adds color and freshness to the finished dish.

Salt and pepper: Essential for seasoning both the seafood and the sauce to perfection.

When I made this, I also added a pinch of crushed red pepper flakes for a hint of heat — it gave the dish just the right amount of depth without overpowering the creaminess.

Directions

Start by cooking the pasta in salted water according to package instructions. Drain and set aside, reserving about a cup of the pasta water.

Meanwhile, heat olive oil and butter in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then sear them for 3–4 minutes per side until just cooked through. Remove and set aside. In the same pan, cook the shrimp until pink and slightly curled, about 2–3 minutes. Remove and keep warm.

Lower the heat, add a bit more butter if needed, and sauté minced garlic for 30 seconds until fragrant. Pour in white wine (if using) and let it simmer for a minute to reduce slightly. Add heavy cream and bring to a gentle simmer. Stir in grated Parmesan, whisking until smooth and creamy.

Flake the cooked salmon into large chunks and return it to the pan with the shrimp. Add the cooked pasta and toss gently to coat everything in the sauce. Add a splash of reserved pasta water if needed to loosen the consistency. Squeeze in a bit of fresh lemon juice and season to taste with salt, pepper, and red pepper flakes.

Garnish with chopped parsley and extra Parmesan before serving. Serve hot — each forkful combines creamy sauce, tender seafood, and perfectly cooked pasta for a meal that feels both elegant and satisfying.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves 4 people
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to revive the sauce. Avoid overheating, as seafood can become tough. This dish is best enjoyed fresh but can also be served cold as a creamy seafood pasta salad the next day.

Variations and Customizations

Cajun Creamy Seafood Pasta

Add Cajun seasoning to the shrimp and sauce for a bold, spicy Southern twist.

Lemon Herb Version

Increase the lemon juice and add zest for a fresher, lighter take.

Spinach and Tomato Addition

Stir in baby spinach and sun-dried tomatoes for color and Mediterranean flair.

Alfredo-Style

Omit the white wine and use extra Parmesan for a thick, cheesy Alfredo texture.

Smoked Salmon Option

Use smoked salmon for a deeper, more luxurious flavor profile.

Garlic Butter Base

Double the garlic and butter, and reduce the cream slightly for a rich, buttery variation.

Pesto Cream Pasta

Add a spoonful of basil pesto for an herby twist that complements the seafood beautifully.

Lightened-Up Version

Use half-and-half instead of heavy cream for a lighter, yet still creamy, result.

Gluten-Free Pasta

Use gluten-free pasta — the sauce clings just as beautifully to it.

Creamy Vodka Sauce

Replace the white wine with vodka for a slightly tangier and more aromatic sauce.

FAQs

Can I use frozen shrimp and salmon?

Yes, just thaw them completely and pat dry before cooking.

What’s the best pasta shape for this recipe?

Fettuccine, linguine, or penne work best to hold the creamy sauce.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. Add extra Parmesan for thickness.

How do I prevent the salmon from overcooking?

Cook it just until it flakes easily — about 3–4 minutes per side depending on thickness.

Can I skip the wine?

Absolutely — replace it with chicken broth or a splash of lemon juice.

Is this dish spicy?

Not by default, but you can add crushed red pepper flakes to taste.

Can I use pre-cooked shrimp?

Yes, but add them at the end just to heat through to avoid toughness.

How do I make the sauce extra thick?

Let it simmer a few extra minutes or add a bit more Parmesan.

What sides go well with this dish?

Garlic bread, a green salad, or roasted asparagus complement it beautifully.

Can I add other seafood?

Yes, scallops or crab meat make excellent additions for a mixed seafood pasta.

Conclusion

Salmon and Shrimp Pasta is a restaurant-worthy dish that brings the perfect balance of creamy indulgence and fresh seafood flavor to your table. Every forkful delivers tender bites of salmon and shrimp coated in a velvety sauce that feels both comforting and refined. Whether you’re making it for a romantic dinner, entertaining guests, or treating yourself to something special, this pasta promises elegance and satisfaction in every bite. It’s a recipe you’ll want to return to again and again — simple, sophisticated, and utterly delicious.

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