Easy Cajun Shrimp and Salmon Pasta
A quick and flavorful seafood pasta combining spicy Cajun-seasoned shrimp and tender salmon in a creamy Parmesan sauce. Ready in under 40 minutes!
Equipment
- Large skillet or pan
- Medium pot (for pasta)
- Mixing spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 8 oz pasta fettuccine, linguine, or penne
- 1 lb shrimp peeled and deveined
- 1 lb salmon fillet skin removed and cut into chunks
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Fresh parsley or basil for garnish optional
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil or butter in a large skillet over medium heat. Add garlic and onion; sauté until fragrant and translucent.
- Season shrimp and salmon chunks with Cajun seasoning, smoked paprika, salt, and pepper.
- Add shrimp and salmon to the skillet; cook for 3-4 minutes on each side until seafood is cooked through. Remove from skillet and set aside.
- Pour heavy cream into the skillet; bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Toss cooked pasta, shrimp, and salmon into the sauce until well coated.
- Garnish with fresh parsley or basil if desired. Serve immediately.
Notes
Adjust spice level by adding more or less Cajun seasoning.
For a lighter option, substitute half-and-half for heavy cream.
Leftovers keep well refrigerated for up to 2 days.