Garlic Butter Salmon & Shrimp with Creamy Spinach Linguine

5 from 1 vote

A delightful seafood dish featuring salmon and shrimp in a rich garlic butter sauce over creamy spinach linguine.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 600kcal

Cook your linguine in a pot of salted boiling water according to package instructions until al dente. Drain and set aside, keeping a little pasta water in reserve.
While the pasta cooks, heat a large skillet over medium heat. Add olive oil and 1 tablespoon of butter. Once melted, place the salmon fillets in the skillet. Season them with salt and pepper. Cook for about 4–5 minutes on each side until they are beautifully golden and cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about a minute until fragrant, being careful not to burn the garlic. Now, add the shrimp and cook for 2–3 minutes until they turn pink and opaque.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and creamy. Toss in the fresh spinach and let it wilt down. Combine the cooked linguine with the sauce, adding a splash of reserved pasta water to achieve your desired consistency.
Finally, return the salmon to the skillet, breaking it into large chunks if you prefer, and gently fold everything together. Let the dish warm for another minute or two, then take it off the heat and get ready to plate.

Serve with a light arugula salad and garlic bread. A chilled glass of Sauvignon Blanc pairs well.