Creamy Garlic Salmon and Shrimp is one of my all-time favorite weeknight meals. Made with tons of garlic, spinach, and cream in under 30 minutes!
I love easy salmon recipes including Pan Seared Lemon Butter Salmon and Creamy Lemon Salmon!
Probably the easiest creamy garlic salmon and shrimp recipe you’ll ever make! Restaurant quality meal that also happens to be my all-time favorite salmon recipe.
Whether you’re on the lookout for a quick and simple meal or a meal that will impress your entire family, this is the recipe you want to try! I love serving this creamy salmon and shrimp over jasmine rice or creamy mashed potatoes.
Although some fettuccine would be marvelous as well! Go ahead and add as many veggies as you’d like. Mushrooms, green peas, and zucchini would make great additions.
Ingredients You’ll Need for Creamy Garlic Salmon and Shrimp:
- Salmon
- Shrimp
- Spinach
- Garlic
- Onions
- Red Crushed Pepper
- White Wine
- Heavy Cream
- Butter
- Parmesan Cheese
- Salt and Pepper
- Oil
Can I use frozen spinach instead of fresh?
Yes, just make sure you thaw and squeeze dry the frozen spinach before adding it to the cream sauce.
What are some sides I can serve with this?
Cheese garlic biscuits and honey roasted carrots are a perfect accompaniment.
More salmon recipes you should check out:
Creamy Garlic Salmon and Shrimp
Ingredients
- 1 lb salmon
- 1/2 lb shrimp
- 1 cup spinach
- 4 garlic cloves
- 1/2 small onion
- 1 tsp red crush pepper flakes optional
- 1/2 cup white wine
- 1 cup heavy cream
- 1/4 cup parmesan cheese
- Salt and pepper to taste
- Oil for frying
Instructions
- Heat some oil in a large skillet over medium-high heat.
- Season salmon and shrimp with salt and pepper on both sides.
- Cook the salmon for 3-4 minutes on each side skin side down.
- Remove the salmon from the skillet and remove any excess oil leaving about 2 tbsp in the skillet and reduce the heat to low.
- Add the onions and cook for 2-3 minutes or until translucent.
- Stir in the fresh garlic and red crushed pepper, cook for 20 seconds.
- Increase the heat to medium-high. Add the white wine and reduce by half. This should take about 3-4 minutes.
- Add the heavy cream, parmesan cheese, and season with salt and pepper.
- Place the salmon back in the skillet along with the shrimp and spinach.
- Cover and simmer for 7-10 minutes or until the sauce is thickened and the shrimp and salmon are completely cooked.
- Serve immediately and enjoy!
This recipe is great. The first time I made it I discovered I did not have any parmesan cheese, so I just left that out. I was a little worried it would be weird, but it was quite nice. The second time I made it I made sure I had the cheese and it was great . . . changed the character of the sauce a bit . . made it a bit heavier. I think next time I make it I will double the spinach . . . I highly recommend this.
Thank you, Emily. So glad you enjoyed it. I love adding lots of spinach and mushrooms too.
Excellent recipe! I added some butter, and didn’t have white wine, so I subbed in crisp pear cider. Next time I make it, I’ll reduce the final cooking time because the salmon and shrimp were a bit more done than I’d like (cooked on electric range so gets and stays hotter) and add more greens. Served with mashed potatoes, but will be delicious on pasta or served in a bowl with a crusty French bread for dipping the sauce. Thanks!!
This was delicious. My family loved it!
I did use the mushrooms and will definitely be making it again. I served it with roasted brussels sprouts with carrots and garlic and simple mashed potatoes. Yum!!
Thank you!
That sounds fantastic Anne, so glad you enjoyed this!
I was looking for a recipe using shrimp with Salmon when I came across yours. Don’t normally follow recipes but followed yours to a T. Perfect… my wife loved it and we can’t wait to share it with our gourmet friends. Thanks
So happy you enjoyed this recipe, Blair! I almost didn’t share this recipe because I hated how the pictures came out and funny thing, it ended up being one of my most popular recipes!
I was looking for a recipe using shrimp when I came across yours. Don’t normally follow recipes but followed yours to a T. Perfect… my wife loved it and we can’t wait to share it with our gourmet friends. Thanks
So glad you guys enjoyed this recipe! Thanks for the comment.
Many thanks Julie for sharing this! I too don’t post many reviews, but I fixed this for the family last night and the compliments were many: “Off the Chain”, the “Bomb Diggity”, “You outdid yourself on this one” and another “This is restaurant quality” from my husband as well. I can’t thank you enough for saving a last minute dinner effort with failed grill plans for the thawed shrimp and salmon! I think my only deviations was that I skinned the salmon, then cooked it and the shrimp first, and added two more cups of spinach. I served it with fettuccine and the results were worth the wait!
haha BEST comment EVER!!! I mean it 🙂 So glad you guys enjoyed it. Love the addition of fettuccine!
This is the best salmon recipe I’ve ever made, and I cook ALOT. I use seasoned chicken breast for my husband since he doesn’t eat salmon and he loves it so much. We serve this over Zoodles and it Is just incredible. I always tweak recipes and this one is perfect as-is. I do have a question though-what is the TBSP of butter for in the ingredients section? I don’t see butter in the recipe?
So glad you and your family enjoyed this recipe! That’s a good question, I originally uploaded a video for this recipe which I’ll add to the post and adjust the recipe. While I was sauteing the onions and garlic, the pan dried up a bit so I added a tbsp of butter but it’s completely optional 🙂
I don’t normally leave reviews but this recipe was absolutely amazing! My husband said it was restaurant quality and my son said it was the first time he’d ever felt “rich” eating a meal. Awesome!
Hahaha! I literally laughed out loud at your son’s statement. So funny! Glad you guys enjoyed it 🙂
I bought some shrimp and salmon and had no idea what to do with it. I found this recipe this recipe and was amazed at how delicious it was.
I always suggest using a local wine for your recipes. I used 14 Hands Pinot Gris. And I am glad I did. The wine really brings out the flavor. Thank you for this recipe, I’ll definitely add it to my great recipes list.
(Warning do not use too large of shrimp, they don’t cook thoroughly in the time listed.)
Glad you enjoyed the recipe, I’ll give the 14 hands Pinot a try next time. Thanks!
Julie, Julie, Julie, this was AMAZING! Very flavorful. My children loved it and they are hard critics! Great recipe 👌🏾👌🏾👌🏾. Thank you for sharing!
So glad you guys enjoyed it xoxo
This is the best salmon recipe I have ever tasted this is my second time making it I can’t get enough I made some fettuccine noodles on the side