Creamy linguini with shrimp & salmon is a rich, elegant pasta dish that brings the best of the sea to the dinner table. Tender shrimp and flaky salmon are tossed with perfectly cooked linguini in a velvety garlic cream sauce that’s finished with a sprinkle of fresh herbs and parmesan. It’s the kind of dish I make when I want something special, yet still easy and comforting.
Why You’ll Love This Recipe
I love this recipe because it’s indulgent, full of flavor, and comes together surprisingly fast. The cream sauce is simple but luxurious, and it coats the seafood and pasta in all the right ways. It feels like a restaurant-quality meal, but I can make it in about 30 minutes at home. Whether I’m cooking for guests or just craving a cozy seafood pasta night, this one never lets me down.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Linguini pasta
- Salmon fillet (boneless, skin removed, cut into chunks)
- Shrimp (peeled and deveined)
- Olive oil
- Butter
- Garlic (minced)
- Heavy cream
- Parmesan cheese (freshly grated)
- Lemon juice
- Fresh parsley or basil (chopped)
- Salt and pepper
- Optional: crushed red pepper flakes for heat.
Directions
- I start by cooking the linguini in salted water according to package directions. I reserve about 1 cup of pasta water before draining.
- While the pasta cooks, I heat olive oil and butter in a large skillet over medium heat.
- I season the salmon and shrimp with salt and pepper, then cook the salmon first for 2–3 minutes per side until just cooked through. I remove it from the pan and set it aside.
- In the same pan, I add the shrimp and cook for 2–3 minutes until pink and opaque. I remove them as well.
- I add a little more butter to the pan along with the garlic, cooking until fragrant. Then I stir in the heavy cream and bring it to a gentle simmer.
- I add the parmesan and stir until the sauce is smooth. If it’s too thick, I loosen it with a bit of reserved pasta water.
- I return the shrimp and salmon to the pan, add the drained linguini, and toss everything gently to coat.
- I finish with lemon juice, chopped herbs, and more parmesan if I want to get fancy.
Servings and Timing
This recipe makes about 4 servings. It takes 10–15 minutes to prep and 20 minutes to cook, so I usually have it ready in about 30–35 minutes.
Variations
- I swap the salmon for scallops or use just shrimp if that’s what I have on hand.
- I stir in spinach or peas for a veggie boost.
- For a lighter version, I use half-and-half instead of heavy cream and skip the butter.
Storage/Reheating
I store leftovers in the fridge for up to 2 days. To reheat, I warm it gently on the stove with a splash of cream or water to loosen the sauce. I avoid microwaving too long so the seafood doesn’t overcook.
FAQs
Can I use frozen seafood?
Yes, I’ve used thawed frozen shrimp and salmon many times. I just pat them dry before cooking to avoid excess moisture in the pan.
What type of pasta works best?
I love linguini for its texture, but fettuccine, spaghetti, or even penne all work well.
Can I make it dairy-free?
Yes, I’ve used coconut cream and dairy-free parmesan for a delicious alternative—it gives it a slightly different, but still creamy, taste.
How do I keep the seafood tender?
I cook the shrimp and salmon just until done, then remove them from the pan before making the sauce. I add them back at the end to avoid overcooking.
What herbs go best with this?
Fresh parsley and basil are my go-to, but dill also works beautifully with seafood.
Conclusion
Creamy linguini with shrimp & salmon is everything I want in a seafood pasta dish—rich, flavorful, and surprisingly easy to make. The silky sauce, perfectly cooked pasta, and delicate seafood come together in one irresistible bite after another. Whether it’s a date night dinner or a simple treat for myself, this recipe always hits the spot.
Print
Creamy Linguini with Shrimp & Salmon
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Description
This creamy linguini with shrimp and salmon is a rich, elegant seafood pasta that combines tender shrimp, flaky salmon, and a velvety garlic Parmesan sauce. It’s perfect for a special dinner or when you want to treat yourself to a restaurant-quality meal at home.
Ingredients
- Linguini
- ½ lb shrimp, peeled and deveined
- ½ lb salmon fillet, skinless and cut into chunks
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Optional:
- Crushed red pepper flakes
- ½ cup fresh spinach or peas
- Lemon zest or fresh dill for garnish
Instructions
- Cook linguini in salted boiling water according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Cook salmon chunks for 3–4 minutes per side until just cooked through. Remove and set aside.
- In the same skillet, cook shrimp until pink and opaque, about 2 minutes per side. Remove and set aside.
- Add more oil or butter if needed and sauté garlic until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Add Parmesan and whisk until smooth and melted.
- Return the shrimp and salmon to the pan and toss in the cooked linguini. Add reserved pasta water as needed to thin the sauce.
- Finish with lemon juice, salt, pepper, and chopped parsley.
- Serve warm with extra Parmesan and crushed red pepper flakes, if desired.
Notes
- Be careful not to overcook seafood—both salmon and shrimp cook quickly and should remain tender.
- Add greens like spinach or peas toward the end of cooking for color and nutrients.
- Use freshly grated Parmesan for the best texture and flavor.
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