Creamy Garlic Butter Salmon & Shrimp

A rich, creamy one-pan dinner featuring tender salmon and juicy shrimp in a luscious garlic-butter cream sauce with Parmesan, lemon, and herbs. It’s easy enough for a weeknight but impressive enough for guests.

Ingredients

Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

For the Salmon & Shrimp
4 salmon fillets, about 5–6 oz each
12 oz large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp unsalted butter
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp Italian seasoning
For the Creamy Garlic Butter Sauce
3 tbsp unsalted butter
6 cloves garlic, minced
1 small shallot, finely diced
1 cup heavy cream
½ cup chicken or seafood broth
½ cup freshly grated Parmesan cheese
1 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp Italian seasoning
¼ tsp red pepper flakes, optional
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Optional Vegetables
2 cups fresh spinach
½ cup sun-dried tomatoes, sliced
1 cup sliced mushrooms
Instructions
1. Prepare the salmon

Pat the salmon fillets dry with paper towels.

Season both sides with salt, black pepper, paprika, and Italian seasoning.

2. Sear the salmon

Heat a large skillet over medium-high heat.

Add olive oil and 1 tablespoon butter.

Place salmon into the hot skillet, skin-side down if the fillets have skin.

Cook for approximately 4–5 minutes, then carefully flip and cook another 2–3 minutes.

Remove salmon from the skillet and set aside.

It does not need to be completely finished at this stage because it will finish cooking in the sauce.

3. Cook the shrimp

Add the shrimp to the same skillet.

Cook for approximately 1–2 minutes per side, just until pink and opaque.

Transfer shrimp to a plate.

4. Make the garlic butter base

Reduce the heat to medium.

Add 3 tablespoons butter.

Add the diced shallot and cook for 2 minutes until softened.

Add the minced garlic and red pepper flakes.

Cook for about 30 seconds, stirring constantly so the garlic doesn’t burn.

5. Make the creamy sauce

Pour in the broth and scrape up the flavorful browned bits from the bottom of the skillet.

Simmer for about 2 minutes.

Add the heavy cream and Italian seasoning.

Reduce heat to medium-low and simmer for 3–4 minutes, stirring occasionally.

6. Add Parmesan

Slowly stir in the Parmesan cheese.

Continue stirring until the cheese melts and the sauce becomes creamy.

Add lemon juice and lemon zest.

Taste and adjust salt and pepper.

Tip: Don’t boil the sauce aggressively after adding Parmesan, as this can cause the sauce to become grainy.

7. Add vegetables

If using spinach, add it now and cook for 1–2 minutes, until wilted.

Sun-dried tomatoes and mushrooms can also be added at this stage.

8. Return the salmon and shrimp

Place the salmon back into the skillet.

Add the shrimp around the salmon.

Spoon some of the creamy garlic butter sauce over the seafood.

Cover loosely and cook over low heat for approximately 3–5 minutes, or until the salmon reaches your preferred doneness and the shrimp are heated through.

For food safety, salmon should reach 145°F (63°C) in the thickest part.

9. Garnish

Turn off the heat.

Sprinkle with fresh parsley.

Add a little extra Parmesan and a squeeze of fresh lemon if desired.

Serve immediately.

What to Serve With It
Low-Carb Options
Cauliflower rice
Zucchini noodles
Steamed broccoli
Asparagus
Sautéed spinach
Roasted Brussels sprouts
Traditional Options
Garlic mashed potatoes
Rice
Buttered noodles
Linguine
Crusty bread

The creamy sauce is especially delicious spooned over cauliflower rice or pasta.

Tips for the Best Salmon & Shrimp
Don’t overcook the shrimp

Shrimp cook quickly. Remove them from the skillet as soon as they’re pink and opaque.

Use fresh Parmesan

Freshly grated Parmesan melts much more smoothly into the sauce than pre-shredded varieties.

Keep the sauce gentle

A gentle simmer creates a smoother cream sauce.

Pat the salmon dry

Dry salmon develops a much better seared crust.

Don’t skip the lemon

The lemon cuts through the richness of the cream and butter and makes the entire dish taste brighter.

Want more garlic?

Add another 1–2 cloves for an extra-garlicky sauce.

Nutrition Information

Approximate per serving, without pasta or rice:

Calories: 650–720
Protein: 48–55 g
Fat: 47–53 g
Carbohydrates: 5–8 g
Fiber: 1 g
Sugar: 2–3 g
Sodium: varies according to broth, Parmesan, and added salt

Nutrition is an estimate and will vary according to the exact salmon, shrimp, cream, butter, and Parmesan used.

Allergen Information

Contains:

Fish — salmon
Shellfish — shrimp
Dairy — butter, heavy cream, Parmesan

Nut information: This recipe contains no peanuts or tree nuts as written. Check packaged broth, seasonings, Parmesan, and other processed ingredients for allergen or cross-contact statements if preparing for someone with a severe nut allergy.

Q&A
Can I use frozen salmon?

Yes. Thaw it completely in the refrigerator and pat it dry before cooking.

Can I use frozen shrimp?

Yes. Thaw and drain them thoroughly before cooking.

Can I use half-and-half instead of heavy cream?

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

Can I make this without Parmesan?

Absolutely. The sauce will still be creamy, although Parmesan adds extra flavor and helps thicken it.

Can I use coconut cream?

Yes, but it will give the dish a noticeable coconut flavor. Use unsweetened coconut cream.

Can I make this dairy-free?

Use dairy-free butter and unsweetened dairy-free cooking cream. Omit the Parmesan or use a suitable dairy-free alternative.

Can I make it spicy?

Yes. Add red pepper flakes, cayenne, or a little hot sauce to the cream sauce.

Can I add spinach?

Yes. Fresh spinach is an excellent addition. Stir it into the sauce just before returning the seafood.

Can I add broccoli?

Yes. Use steamed or lightly roasted broccoli and add it during the final few minutes.

Can I use chicken instead of salmon?

You can, although the dish will have a different flavor. Make sure chicken reaches 165°F (74°C) internally.

Can I prepare this ahead of time?

It’s best served fresh, but you can prepare the sauce and seafood separately. Reheat gently and avoid prolonged heating because both salmon and shrimp can become dry.

How long will leftovers last?

Store leftovers refrigerated in an airtight container and use within 1–2 days for best quality.

Is this recipe keto-friendly?

Yes. Without pasta, rice, or potatoes, this creamy salmon and shrimp skillet is naturally low in carbohydrates and can fit a keto-style meal.

Quick Recipe Card

Creamy Garlic Butter Salmon & Shrimp

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Difficulty: Easy

Main ingredients: Salmon + shrimp + garlic + butter + heavy cream + Parmesan + lemon

High protein:
Low carb:
Keto-friendly:
Nut-free as written:
One-pan meal: