Easy Cajun Shrimp and Salmon Pasta
Delicious Cajun Shrimp and Salmon Pasta. Enjoy the strong flavors of Cajun spices in our creamy pasta with shrimp and salmon. It's perfect for a quick and tasty dinner during the week. With juicy shrimp, tender salmon, and a creamy sauce covering every bit of pasta, this dish is ideal for those who want a yummy and easy meal! Ready in under 30 minutes.
This creamy Cajun pasta with shrimp and salmon is a top pick in my house! Cajun and seafood together are unbeatable. Whenever I cook this, the strong Cajun smells fill the house, and my family rushes to the kitchen with excitement!
The best thing about this creamy Cajun pasta is that it's super simple to make in just one pot, making it a great choice for a quick and trouble-free weeknight meal.
Tips for Success
Make sure not to cook the salmon or shrimp for too long. The salmon is ready when it easily breaks into pieces along the white lines on the fillet. The shrimp is done when it changes from see-through to not see-through.
If using store-bought Cajun seasoning, check the label for salt. If it has salt, add a little or none at all, and taste to adjust.
Add your favorite veggies. This creamy Cajun pasta would be delicious with sautéed broccoli, asparagus, or cauliflower.
Storing and Reheating
Keep any leftover Cajun shrimp and salmon pasta in a sealed container in the fridge for up to three days. Warm it on the stove or in the microwave.
Pro Tip: Add a teaspoon or two of water to the pasta before reheating to help thin the sauce.
I love a quick one-pot meal that's fast to make. Here are some of my favorite flavorful 30-minute meals!
Easy Cajun Shrimp and Salmon Pasta
Delicious and Easy Cajun Shrimp and Salmon Pasta Recipe for a Quick Weeknight Dinner
- PREPARATION TIME
- 10 minutes
- COOKING TIME
- 20 minutes
- TOTAL TIME
- 30 minutes
- COURSE
- Main Course
- CUISINE
- American
- SERVINGS
- 4
- CALORIES
- 520 kcal
INGREDIENTS:
- 1 pound Large Shrimp, peeled and deveined
- 1 pound Salmon, cubed
- 1 12-ounce package of Mafaldine Pasta or pasta of your 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 tablespoon avocado oil in the large bowl to help the seasonings coat the salmon and shrimp.
- In a large skillet over medium-high heat, add 1 tablespoon avocado oil and cook your salmon for about 2 minutes on each side or until a nice sear develops. Remove from the skillet. Next, add 1 tablespoon oil and cook your shrimp on each side for 60-90 seconds. Remove from the skillet.
- In the same skillet, reduce heat to medium and add 2 tablespoons 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 the 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 more seasoning to taste, parsley, and spinach. Cook on low heat.
- Boil your Mafaldine pasta until just before Al dente and transfer 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 the remaining Parmesan cheese and more parsley. Serve and ENJOY!