Indulge in the rich and creamy flavors of this salmon and shrimp Alfredo pasta. A delicious dish that combines a luscious Alfredo sauce with a hint of Cajun seasoning, creating a mouthwatering meal that’s perfect for any night of the week. Ready in just 30 minutes, it’s a simple yet spectacular way to impress your family or guests.
If you love easy, flavorful and creamy dishes, check out my Creamy garlic chicken or this Creamy shrimp with mushrooms.
Why you’ll love this creamy salmon and shrimp pasta recipe
This creamy shrimp pasta with salmon is a favorite in our home! There’s no better combination than Alfredo sauce, Cajun seasoning and seafood.
The best part about this pasta is that it’s super easy to prepare, making it a perfect choice for a quick and hassle-free weeknight meal. It’s maybe easy but it sure is spectacular! This means you can serve it at any dinner party and wow your guests without breaking a sweat!
This humble pasta dish, tossed with Parmesan and cream, proves how satisfying something can be with the right combination of ingredients. Creamy, garlicky, hearty, and rich all at the same time. And the salmon together with shrimp? They definitely add an edge to the flavor!
To take the sauce up a notch, we add fresh diced tomatoes for a more balanced and visually appealing character. You could also add spinach or diced zucchini for a hit of green.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
Ingredients and substitutions
- Pasta: I used spaghetti, but feel free to use your favorite noodles like pappardelle, mafaldine, tagliatelle, shells or penne.
- Shrimp: Go with large ones for the best flavor. Make sure to thaw, peel, and devein them first.
- Salmon: Choose a thick fillet so you can cut it into nice, large cubes. Trout works as a substitute, or you can use chicken breasts or boneless thighs for a different twist.
- Seasoning: A flavorful mix of salt, black pepper, salt-free Cajun seasoning, and dried rosemary. If you don’t have rosemary, oregano or thyme will do.
- Tomatoes: Add a vibrant pop of color, freshness, and a touch of acidity to the sauce. You can also use cherry tomatoes or sun-dried tomatoes.
- Parmesan: Skip the pre-shredded stuff and use freshly grated Parmesan cheese for the best results.
- Herbs: Use fresh parsley in the sauce and as a garnish, or try fresh basil.
- White wine: Great for deglazing the skillet. Use a dry white wine like Pinot Gris or Chardonnay. If you prefer to cook without alcohol, use fish broth, vegetable broth, or even chicken broth.
- Heavy cream: Forms the base of the luscious sauce. You could use soy cream or unsweetened coconut cream for a dairy-free option.
- Unsalted butter and olive oil: Together, they give the best flavor and help to reach a high cooking temperature for searing, without burning the butter.
- Garlic and onion: Freshly minced for best results.
- Tomato paste: Boosts both color and flavor, and acts as a thickening agent.
Recipe tips
- Feel free to toss in any veggies you like! Spinach, broccolini, green asparagus, zucchini, or peas all work great.
- Pair this dish with a big leafy side salad drizzled with a balsamic dressing, or garlic bread.
- Don’t overcook the salmon or shrimp. The salmon is ready when it flakes easily. Shrimp are done when they change from translucent to opaque. For the best sear, make sure your skillet is super hot. Add oil and butter, and once the butter is fully melted, add the salmon and shrimp and sear them for about a minute on each side. Don’t overcrowd the skillet—if it’s too small, cook in batches.
- If you’re using store-bought Cajun seasoning, check the label for salt content. If it has salt, add only a pinch or none at all, and adjust to taste once the sauce is ready.
Can I serve this with something other than pasta?
Absolutely! If you’re not in the mood for pasta, this creamy salmon and shrimp sauce is fantastic with mashed potatoes, crusty bread, or rice.
Storing leftovers and reheating
- Store any leftover Alfredo shrimp and salmon pasta in an airtight container in the fridge for up to 1 day.
- Rewarm the pasta gently on the stove with a splash of water.
- I wouldn’t recommend freezing the cream sauce as it might split once thawed.
Salmon and Shrimp Alfredo Pasta
Ingredients
- 12 ounces spaghetti - or pasta of your choice
- 1 pound skinless salmon fillets - cut into cubes
- 1 pound shrimp - peeled and deveined
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp Cajun seasoning
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 onion - diced
- 4 garlic cloves - minced
- 2 tomatoes - deseeded and diced
- ¼ cup dry white wine - or fish, or vegetable broth
- 2 tbsp tomato paste
- 1 tsp dried rosemary
- 1 ½ cup heavy cream
- 2 tbsp chopped parsley
- 1 cup grated Parmesan
Instructions
- Bring a large pot with generously salted water to a boil.
- In the meantime, get your prep done: Pat the salmon fillet dry and cut into 1 inch/2.5 cm large cubes. To a bowl, add the salmon cubes, shrimp, salt, black pepper and Cajun seasoning. Stir to combine, set aside.
- Quarter the tomatoes and remove the seeds. Cut into strips, then dice the tomatoes. Mince the garlic cloves, dice the onion and chop the parsley. Grate the Parmesan.
- Add spaghetti to the pot with boiling water, cook according package directions.
- Meanwhile, heat oil and butter over high in a large nonstick skillet. Place salmon and shrimp in a single layer, sear 1 minute per side. Remove from skillet into a clean bowl. If your skillet is too small, cook in batches, otherwise your shrimp and salmon will steam instead of getting seared.
- Reduce heat to medium. Add onion, garlic and tomatoes. Cook for 2 minutes until soft and fragrant. Deglaze with white wine and simmer for 2 minutes while scraping up the brown bits on the bottom of the skillet with a wooden spoon.
- Stir in rosemary and tomato paste. Next pour in cream and bring to a simmer. When the sauce is bubbling, add parsley and Parmesan. Simmer for 1 minute.
- Toss with spaghetti, shrimp and salmon. Simmer for 1-2 minutes, just until heated through. Taste and adjust salt. If needed, add a splash of the cooking water to thin out the sauce. Enjoy!
Video
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