Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, reserve ½ cup pasta water, then drain and set aside.
- Cook the salmon & shrimp: Pat salmon and shrimp dry. Season with garlic powder, smoked paprika, salt, and black pepper. Heat olive oil and butter in a skillet over medium-high heat. Cook salmon skin-side down for 4–5 minutes, flip, and cook another 3 minutes. Remove and set aside. In the same pan, cook shrimp 2 minutes per side until pink and opaque. Squeeze lemon juice over shrimp and set aside.
- Make the creamy garlic Parmesan sauce: In the same skillet, melt butter and sauté garlic for 30 seconds. Stir in chicken broth and heavy cream, mixing well. Add Parmesan, Italian seasoning, and red pepper flakes. Simmer 3–4 minutes until thickened. Toss in cooked pasta, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.
- Assemble & serve: Place salmon fillets and shrimp atop the pasta. Garnish with parsley and extra Parmesan. Serve immediately.
Recipe Details
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2–3
Difficulty: Medium
Variations & Substitutions
- Swap salmon with scallops or cod for a lighter seafood option.
- Add baby spinach or roasted cherry tomatoes for extra color and nutrients.
- Spice it up with Cajun seasoning or a pinch of cayenne.
- Use gluten-free pasta to make the dish gluten-free.
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