Salmon and Cajun Shrimp Pasta Dinner (Print Version)

Tender salmon, juicy Cajun shrimp, and pasta tossed in a creamy, smoky sauce with garlic, parmesan, lemon, and parsley.

# Ingredients:

For the pasta and seafood

01 - 10 oz (285 g) fettuccine or linguine
02 - 12 oz (340 g) skinless salmon fillets, cut into 1 1/2-inch chunks
03 - 12 oz (340 g) large shrimp, peeled and deveined
04 - 1 1/2 tablespoons Cajun seasoning, divided
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt, plus more for pasta water
07 - 1/4 teaspoon black pepper
08 - 1 tablespoon olive oil

For the Cajun cream sauce

09 - 2 tablespoons unsalted butter
10 - 1/2 small yellow onion, finely chopped
11 - 4 cloves garlic, minced
12 - 1 tablespoon tomato paste
13 - 1 cup (240 ml) heavy cream
14 - 3/4 cup (75 g) finely grated parmesan cheese
15 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
16 - 1 tablespoon fresh lemon juice
17 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 - Pat salmon and shrimp dry. Season with Cajun seasoning, smoked paprika, salt, and black pepper, keeping the salmon and shrimp separate.
03 - Heat olive oil in a large skillet over medium-high heat. Sear salmon chunks for 2-3 minutes per side until browned and mostly cooked through, then transfer to a plate.
04 - Add shrimp to the same skillet and cook for 1-2 minutes per side until pink and opaque. Transfer to the plate with the salmon.
05 - Reduce heat to medium. Add butter and onion to the skillet and cook for 2-3 minutes until softened. Stir in garlic and tomato paste for 30-60 seconds.
06 - Pour in heavy cream and 1/2 cup reserved pasta water. Simmer for 2 minutes, then stir in parmesan until melted and smooth.
07 - Add the drained pasta and toss until coated. Gently fold in salmon, shrimp, lemon juice, and parsley. Add more pasta water if the sauce needs loosening.

# Notes:

01 - Serve immediately for the best seafood texture.
02 - Use a mild or hot Cajun seasoning depending on your heat preference.
03 - Nutrition is an estimate per serving.

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