Cajun Shrimp and Salmon Pasta. Savor the bold flavors of Cajun spices in our creamy Cajun shrimp pasta and salmon dish, perfect for a quick and delicious weeknight meal. With succulent shrimp, tender salmon, and a creamy sauce that coats every bite of pasta, this dish is a great option for anyone looking for a tasty and effortless meal! All ready in less than 30 minutes.
This creamy cajun shrimp pasta with salmon is a favorite in my home! There’s no better combination than cajun and seafood. Whenever I make this dish, the bold cajun aromas fill the home, and my family flocks to the kitchen in excitement!
The best part about this creamy cajun pasta is that it’s super easy to make in just one pot, making it a perfect choice for a quick and hassle-free weeknight meal.
@onestopchop Cajun Salmon and Shrimp Pasta #cajun #seafood #pasta #onestopchop ♬ original sound – OneStopChop
Ingredients Need To Make This Cajun Shrimp and Salmon Pasta Recipe:
- Large shrimp: Make sure to peel and devein.
- Salmon: Use fresh or frozen salmon. If using frozen salmon, make sure to thaw it first.
- Mafaldine Pasta: I love using Mafaldine pasta noodles, but you can use your favorite noodles. Parpadelle noodles or penne noodles are also a great option.
- Fresh spinach: The spinach will wilt and bring a vibrant pop of color to the dish.
- Freshly Shredded Parmesan Cheese: Skip the pre-shredded Parmesan and use freshly grated Parmesan cheese for the best results.
- Fresh Chopped Parsley: Use parsley when making the dish and garnish the dish.
- Heavy Cream: This is the base for the luscious creamy sauce. Use full-fat or low-fat heavy cream.
- Butter: I like to cook seafood in both butter and oil for the best flavor.
- Avocado Oil: or cooking oil of choice
- Spices: Lemon pepper seasoning, Old bay, Smoked paprika, Salt-Free Cajun seasoning
- Garlic Paste, Tomato Paste, Italian Herb Paste: Make sure to use each to elevate the flavor of the cajun pasta.
How To Make This Creamy Cajun Shrimp Pasta With Shrimp
- Season Your Salmon And Shrimp Generously with lemon pepper, old bay, Cajun seasoning, and smoked paprika. Use 1 tablespoon of avocado oil to help the seasoning stick to the salmon and shrimp.
- Cook The Salmon And Shrimp: In a large skillet over medium-high heat, add 1 tablespoon of avocado oil. Cook the salmon for about 2 minutes on each side until it gets a nice sear. Take it out of the skillet. Then, add another tablespoon of oil and cook the shrimp on each side for 60-90 seconds. Take the shrimp out of the skillet too.
- Prepare The Creamy Sauce. In the same skillet, reduce the heat to medium and add 2 tablespoons of butter, garlic, tomato paste, and Italian herb paste. Cook and stir for 2 minutes. Add the heavy cream and cook on medium heat for 10-12 minutes, stirring occasionally. The cream will get thicker. Then, reduce the heat to medium-low or low and add Parmesan cheese (about 3/4 cup) slowly, mixing everything together. Add more seasoning to taste, parsley, and spinach. Cook on low heat.
- Boil The Pasta until it’s almost cooked but still a bit firm. Then, take the pasta from the boiling water and put it directly into the sauce, letting any extra water drain off first. Mix the pasta into the sauce.
- Plate Your Pasta And Add The Salmon And Shrimp On Top, or you can mix them directly into the pasta in the skillet. Sprinkle the remaining Parmesan cheese and more parsley on top. Serve and enjoy!
Tips To Nail The Recipe
- Make sure not to overcook the salmon or shrimp. The salmon is ready when the meat easily breaks apart into pieces along the white lines on the fillet. The shrimp is done when the color transforms from translucent to opaque.
- If using store-bought Cajun seasoning make sure to read the label and see if it contains salt. If so, add salt lightly or not at all, and taste to adjust.
- Add your favorite vegetables. This creamy cajun pasta would taste great with the addition of sauteed broccoli, asparagus, or cauliflower.
Storing Leftovers And Rewarming
Store any leftover cajun shrimp and salmon pasta in an airtight container in the fridge for up to three days. Rewarm the pasta on the stove or in the microwave. Pro Tip: Add a teaspoon or two of water to the pasta before rewarming it to help thin the sauce.
I love a quick one-pot meal that’s quick to make. Here are a few of my favorite flavor-packed 30-minute meals!
- Best Southern Fried Cabbage with Shrimp
- Beer Battered Cod
- Southern Mustard Fried Flounder
I hope you enjoy this Creamy Cajun Shrimp and Salmon Pasta! f you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
Cajun Shrimp Pasta with Salmon
- 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
- 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!