“Bold Bites & Buttery Bliss: Cajun Salmon and Garlic Shrimp Pasta to Wow Your Tastebuds”

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  • 2 salmon fillets (skin removed)

  • 1/2 lb large shrimp, peeled and deveined

  • 2 tablespoons Cajun seasoning (store-bought or homemade)

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • Juice of 1/2 lemon

For the garlic butter sauce & pasta:

  • 8 oz linguine or fettuccine

  • 3 tablespoons unsalted butter

  • 4 cloves garlic, minced

  • 1/2 teaspoon red pepper flakes (optional, for heat)

  • 1/2 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup reserved pasta water

  • Fresh parsley, chopped (for garnish)

  • Lemon wedges (for serving)

Preparation

  1. Cook the pasta:
    Boil pasta according to package instructions. Reserve 1/2 cup of the starchy water before draining.

  2. Season and sear the salmon:
    Pat salmon dry and rub with Cajun seasoning. In a large skillet, heat 1 tbsp olive oil over medium heat. Cook salmon fillets for 3–4 minutes per side until golden and cooked through. Remove and set aside.

  3. Sauté the shrimp:
    In the same pan, add 1 tbsp olive oil. Toss shrimp with Cajun seasoning, salt, and pepper. Cook 1–2 minutes per side until pink and opaque. Squeeze in lemon juice. Remove and set aside.

  4. Make the garlic butter sauce:
    In the same skillet, melt butter over medium-low heat. Add minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant. Stir in heavy cream and Parmesan, then slowly mix in pasta water until the sauce is creamy and coats a spoon.

  5. Combine everything:
    Toss cooked pasta in the sauce. Flake the salmon into chunks and gently fold it in along with the shrimp.

  6. Serve:
    Plate the pasta, top with extra Parmesan, fresh parsley, and a squeeze of lemon. Serve immediately.

Serving and Storage Tips

  • Serving: Serve hot with crusty bread or a light green salad for a complete meal.

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.

  • Reheating: Reheat gently on the stove with a splash of water or cream to loosen the sauce. Avoid microwaving seafood for too long as it may become rubbery.

  • Freezing: Not recommended due to the cream and seafood combo—it’s best enjoyed fresh.

Variants

  • Spicy Cream Sauce: Add a teaspoon of Cajun hot sauce or a pinch of cayenne to the sauce for extra heat.

  • Veggie Boost: Toss in spinach, cherry tomatoes, or sautéed bell peppers.

  • Lighter version: Use half-and-half or evaporated milk in place of heavy cream.

  • Gluten-free: Swap the pasta for gluten-free noodles or spiralized zucchini for a lighter twist.

  • Extra indulgent: Add a splash of white wine to the sauce base before adding cream for deeper flavor.

FAQ

Q: Can I use frozen shrimp and salmon?
A: Yes! Just thaw them fully and pat them dry before seasoning and cooking for best results.

Q: What kind of Cajun seasoning should I use?
A: You can use store-bought Cajun seasoning or make your own with paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper.

Q: What pasta works best for this recipe?
A: Linguine, fettuccine, or penne hold the creamy sauce well, but you can use whatever you have on hand.

Q: Can I make this ahead of time?
A: You can prep the seafood and sauce components separately and combine just before serving for the freshest taste.

Q: Is this dish spicy?
A: It has a mild kick from the Cajun seasoning. Adjust the spice level by adding more or less red pepper flakes or using a low-sodium, mild Cajun blend.

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