Why You’ll Love This Cajun Shrimp Pasta with Salmon
This dish brings together spicy Cajun flavors, juicy shrimp, and rich salmon in a creamy pasta sauce. It is bold but not too hard to make. The sauce is smooth and cheesy. The seafood adds a fresh taste. You can make it for a weeknight dinner or for guests. If you like creamy Cajun pasta with a mix of seafood, you will enjoy this meal.
introduction
This recipe gives you a creamy, spicy pasta with both shrimp and salmon. The flavors are warm and full. The cream and Parmesan make the sauce smooth. The Cajun seasoning and smoked paprika give the dish a nice kick. If you want another take on Cajun pasta, check this similar recipe for a different pasta idea: garlic twisted pasta with cajun ground beef and alfredo velveeta. This link shows a different way to enjoy Cajun-style pasta with a rich sauce and bold seasoning.
Why Make This Recipe
Make this recipe when you want something special that still cooks fast. It uses common ingredients and gives restaurant-style flavors at home. The meal is filling and rich, so a small plate feels satisfying. It is good for date nights, family dinners, or when you want to use up fresh seafood. The steps are clear and the sauce comes together quickly once you start.
What You Need for Cajun Shrimp Pasta with Salmon
You do not need fancy tools. A large skillet, a pot for pasta, a spoon for stirring, and a knife for prep are enough. Use a good nonstick or stainless steel skillet to get a nice sear on the salmon. A colander helps move pasta into the sauce with less water. A small bowl for mixing seasonings and a measuring cup for cream and cheese will make the process smooth.
How to Make Cajun Shrimp Pasta with Salmon
Cook the salmon and shrimp first to get good color. Then make the sauce in the same skillet so it keeps the flavor. Let the cream reduce a bit so the sauce thickens. Add the Parmesan slowly so it melts into the sauce. Toss the pasta into the sauce while it still has a little pasta water; this helps the sauce cling to the pasta. Finish with fresh parsley and extra cheese on top. You can plate the seafood on top or mix it in the skillet with the pasta.
Ingredients:
- 1 lb Large Shrimp, peeled and deveined
- 1 lb Salmon, cubed
- 1 12 oz package of Mafaldine Pasta (or pasta of choice)
- 1 cup Fresh Spinach
- 1 cup Freshly Shredded Parmesan Cheese
- 1/4 cup Fresh Chopped Parsley
- 2 cups Heavy Cream
- 2 tablespoons Unsalted Butter
- 4 tablespoons Avocado Oil, divided
- Lemon Pepper Seasoning, to taste
- Old Bay, to taste
- Smoked Paprika, to taste
- Salt-Free Cajun Seasoning, to taste
- 2 teaspoon Garlic Paste
- 1 teaspoon Tomato Paste
- 1 teaspoon Italian Herb Pasta
Directions:
- Season your salmon and shrimp generously with lemon pepper, old bay, Cajun seasoning, and smoked paprika. Use about 1 Tbsp avocado oil in the arch bowl to help seasonings coat salmon and shrimp.
- In a large skillet over medium-high heat, add 1 Tbsp avocado oil and cook your salmon for about 2 minutes on each side or until a nice sear develops and remove from the skillet.
- Next, add 1 Tbsp oil and add your shrimp. Cook on each side for 60-90 seconds. Remove from skillet.
- In that same skillet reduce heat to medium and add 2 Tbsp butter, garlic, tomato paste, and Italian herb paste.
- Saute for 2 minutes and add your heavy cream.
- Cook on medium heat for 10-12 minutes and allow heavy cream to thicken stirring occasionally.
- Reduce heat to medium-low or low and add in your Parmesan cheese (3/4 cup slowly) and mix to combine.
- Add in some more seasoning to taste, parsley, and spinach. Cook on low heat.
- Boil your Mafaldine pasta until just before Al dente and take your pasta directly from the boiling water into your sauce. Allow excess water to run off first. Mix in your pasta.
- Plate your pasta and add your salmon and shrimp to the top or you can mix it directly into your pasta in the skillet.
- Top with remaining Parmesan cheese and more parsley and Serve and ENJOY!
Best Ways to Serve Cajun Shrimp Pasta with Salmon
Serve this pasta hot and fresh. A simple green salad with a light vinaigrette pairs well to cut the creaminess. Garlic bread or crusty bread works to soak up the sauce. For a lighter side, serve roasted vegetables or steamed green beans. For a fuller meal, add a lemon wedge for squeezing over the seafood and pasta. A glass of chilled white wine or a light iced tea makes a nice drink with the spicy, creamy flavors.
How to Store Cajun Shrimp Pasta with Salmon
Cool the pasta to room temperature before storing. Put it in an airtight container. Store in the fridge for up to 2 days. Seafood is best eaten soon, so avoid keeping it longer. To reheat, warm gently on the stove over low heat. Add a splash of cream or water while reheating to loosen the sauce. Do not overheat the salmon or shrimp or they will become dry. You can freeze the pasta without seafood for longer storage, but texture may change when thawed.
Easy Tips to Make Cajun Shrimp Pasta with Salmon
- Use fresh seafood if you can. Fresh shrimp and salmon give the best texture.
- Taste the sauce as you go. Adjust the Cajun seasoning and salt to your liking.
- Add Parmesan slowly and keep the heat low to avoid curdling.
- If the sauce is too thick, add a little pasta water or cream to reach the right texture.
- Don’t overcook the seafood. Salmon should flake and shrimp should be pink and firm.
- Use a wide pasta like Mafaldine or fettuccine so the sauce sticks well.
Try These Variations of Cajun Shrimp Pasta with Salmon
- Swap salmon for scallops or firm white fish like cod.
- Use chicken instead of seafood for a different protein.
- Make it lighter by using half-and-half or milk instead of heavy cream (sauce will be thinner).
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
- Make it spicy by adding cayenne or extra smoked paprika.
- Use gluten-free pasta if needed.
Common Questions About Cajun Shrimp Pasta with Salmon
Q: Can I use frozen shrimp and salmon?
A: Yes. Thaw them in the fridge or under cold running water before cooking. Pat dry to remove extra moisture so they sear well.
Q: Can I make this dairy-free?
A: You can try dairy-free cream and a vegan Parmesan, but the texture and taste will change. Cook carefully to keep the sauce creamy.
Q: How can I make the sauce thicker or thinner?
A: For thicker sauce, simmer longer to reduce liquid. For thinner sauce, add a little pasta water or cream until you reach the texture you like.
Q: Can I prepare parts ahead of time?
A: You can cook the pasta and make the sauce ahead. Store separately in the fridge. Reheat and add cooked seafood at the end to avoid overcooking.
Q: Is this recipe very spicy?
A: It has a Cajun kick, but you can control the heat. Use less Cajun seasoning or smoked paprika if you want milder flavor.
Final Thoughts
This Cajun Shrimp Pasta with Salmon is rich, tasty, and comes together fast. It blends creamy sauce and bold spices with fresh seafood. The dish feels special but stays simple to cook. Try the tips and variations to make it your own. Enjoy the mix of flavors and the comfort of a warm, creamy pasta.
Ready to Give It a Try?
Gather your ingredients, warm your skillet, and enjoy making this flavorful pasta. Follow the steps, taste as you go, and serve hot. This recipe can be a new favorite for weeknights and weekend dinners alike.
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Cajun Shrimp Pasta with Salmon
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A creamy and spicy pasta dish featuring shrimp and salmon with a bold Cajun flavor, perfect for weeknight dinners or special occasions.
Ingredients
- 1 lb Large Shrimp, peeled and deveined
- 1 lb Salmon, cubed
- 1 12 oz package of Mafaldine Pasta (or pasta of choice)
- 1 cup Fresh Spinach
- 1 cup Freshly Shredded Parmesan Cheese
- 1/4 cup Fresh Chopped Parsley
- 2 cups Heavy Cream
- 2 tablespoons Unsalted Butter
- 4 tablespoons Avocado Oil, divided
- Lemon Pepper Seasoning, to taste
- Old Bay, to taste
- Smoked Paprika, to taste
- Salt-Free Cajun Seasoning, to taste
- 2 teaspoons Garlic Paste
- 1 teaspoon Tomato Paste
- 1 teaspoon Italian Herb Pasta
Instructions
- Season your salmon and shrimp generously with lemon pepper, old bay, Cajun seasoning, and smoked paprika. Use about 1 Tbsp avocado oil in a bowl to help seasonings coat salmon and shrimp.
- In a large skillet over medium-high heat, add 1 Tbsp avocado oil and cook your salmon for about 2 minutes on each side or until a nice sear develops and remove from the skillet.
- Next, add 1 Tbsp oil and add your shrimp. Cook on each side for 60-90 seconds. Remove from skillet.
- In that same skillet reduce heat to medium and add 2 Tbsp butter, garlic, tomato paste, and Italian herb paste.
- Sauté for 2 minutes and add your heavy cream.
- Cook on medium heat for 10-12 minutes and allow heavy cream to thicken, stirring occasionally.
- Reduce heat to medium-low or low and add in your Parmesan cheese (3/4 cup slowly) and mix to combine.
- Add in more seasoning to taste, parsley, and spinach. Cook on low heat.
- Boil your Mafaldine pasta until just before al dente and take your pasta directly from the boiling water into your sauce. Allow excess water to run off first. Mix in your pasta.
- Plate your pasta and add your salmon and shrimp to the top or mix it directly into your pasta in the skillet.
- Top with remaining Parmesan cheese and more parsley. Serve and ENJOY!
Notes
Use fresh seafood for the best texture, and adjust the seasoning to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg