Creamy Garlic Salmon and Shrimp

4.89 from 52 votes
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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!

salmon, shrimp, and spinach with a cream sauce in a black skillet.

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.


creamy salmon and shrimp in a pot with a blue towel on the side


What are some sides I can serve with this?

Cheese garlic biscuits and honey roasted carrots are a perfect accompaniment.


salmon and shrimp over white rice.

More salmon recipes you should check out:

4.89 from 52 votes

Creamy Garlic Salmon and Shrimp

Creamy and delicious salmon and shrimp cooked in a garlic cream sauce. This Tuscan inspired seafood dish is versatile and can be served with the starch of your choice.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 servings
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  • 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


  • 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!



Calories: 510kcal | Carbohydrates: 5g | Protein: 38g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 298mg | Sodium: 655mg | Potassium: 750mg | Sugar: 1g | Vitamin A: 1910IU | Vitamin C: 6.8mg | Calcium: 227mg | Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Entree
Cuisine: American
Servings: 4 servings
Calories: 510
Keyword: Creamy Garlic Salmon and Shrimp, Creamy Salmon, Salmon and Shrimp
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4.89 from 52 votes (22 ratings without comment)

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Recipe Rating


  1. One of my favorite salmon and shrimp recipes my family and friends loved it
    Will be making it again 😋😋😋😛

  2. 5 stars
    This is a really yummy recipe. We have had it twice in the last month. The only thing I do different is I use Cajun seasoning on the seafood instead of salt and pepper and that’s only due to my personal preference. Other than that I follow the recipe exactly and it comes out perfect!

  3. 5 stars
    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.