Creamy Garlic Salmon and Shrimp Pasta

This creamy salmon and shrimp pasta is exactly what it sounds like, two of my favorite seafoods, tossed in a garlicky lemon parmesan sauce, over a bowl of pasta. It’s rich, it’s comforting, and it comes together in about 30 minutes flat.

What makes this shrimp and salmon pasta different is the sauce. It’s simple, it’s not overloaded with a dozen ingredients, and it lets the seafood actually shine instead of hiding behind a wall of add-ins.

You get tender salmon, juicy shrimp, and a sauce that clings to every noodle.

Now, grab your skillet and your favorite pasta, because this shrimp salmon pasta is about to become one of those recipes you make on repeat.

And leeeeet’s get into it.

Table of Contents

Why You’ll Love This Salmon and Shrimp Pasta

This one earns its spot in your weekly rotation fast. Here’s why.

• It’s ready in about 30 minutes, start to finish.
• You get two seafoods in one skillet, so nobody at the table has to choose.
• The sauce is rich and flavorful without being fussy.
• It tastes restaurant-style, but it’s genuinely easy to make at home.
• It’s a great way to work more seafood into your week.

Fast Fact: A 3.5-ounce serving of shrimp packs nearly half your daily protein needs for under 100 calories, so this pasta is more filling than it looks.

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Ingredients You’ll Need

Here’s everything that goes into this salmon and shrimp pasta, plus a few notes to help you shop smart.

• 12 oz pasta (fettuccine, penne, or your favorite short shape)
• 1 tablespoon salt, for the pasta water
• 1 lb salmon fillets, skin removed, cut into bite-size chunks
• 1 lb shrimp, peeled and deveined (fresh or thawed frozen, patted dry)
• Salt and pepper, to season the seafood
• 2 tablespoons olive oil, divided
• 3 tablespoons butter
• 4 garlic cloves, minced
• ⅓ cup dry white wine (or chicken broth if you’d rather skip the alcohol)
• 1 ½ cups heavy cream
• ½ cup grated parmesan cheese
• Zest of 1 lemon
• 1 tablespoon lemon juice
• ¼ cup chopped fresh parsley
• Pinch of red pepper flakes, optional

Did you know? Shrimp are commonly sold by count per pound. A 16-20 count bag means bigger, meatier shrimp, while a 41-50 count means smaller ones, so check the bag if size matters for your dish.

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How to Make Salmon and Shrimp Pasta

This comes together in stages, but none of them take long. Here’s exactly what to do.

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then reserve 1 cup of the pasta water before draining.

Step 2: Sear the salmon

Season the salmon chunks with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the salmon for 2 to 3 minutes per side, until just cooked through. Remove and set aside.

Step 3: Cook the shrimp

Season the shrimp with salt and pepper. Add the remaining olive oil to the same skillet. Cook the shrimp for about 1 to 2 minutes per side, until pink and opaque. Remove and set aside with the salmon.

Step 4: Build the sauce

Lower the heat to medium. Melt the butter in the same skillet, then add the garlic and cook for 30 seconds until fragrant. Pour in the white wine and let it simmer for 1 to 2 minutes.

Step 5: Finish the sauce

Stir in the heavy cream, parmesan, lemon zest, and lemon juice. Simmer for 2 to 3 minutes, stirring often, until the sauce thickens slightly.

Step 6: Combine and serve

Add the pasta, salmon, and shrimp back into the skillet. Toss gently, adding reserved pasta water a splash at a time until the sauce coats everything nicely. Sprinkle with parsley and serve right away.

Fast Fact: That starchy pasta water isn’t just filler, it helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.

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Pro Tips for Perfectly Cooked Seafood

A few small moves make a big difference here, especially since you’re cooking two types of seafood at once.

• Cook the salmon and shrimp separately, and always before the sauce. This keeps both from overcooking while the sauce simmers.
• Salmon is done when it flakes easily and turns opaque, about 145°F if you’re using a thermometer.
• Shrimp cook fast. Pull them the moment they turn pink and curl into a loose C shape, an O shape usually means they’ve gone too far.
• If your cream sauce looks like it’s separating, lower the heat immediately and whisk in a splash of the reserved pasta water.
• Pat your seafood dry before it hits the pan. Excess moisture is the number one reason seafood steams instead of searing.

Did you know? The USDA considers salmon safely cooked at an internal temperature of 145°F, though many home cooks pull it a touch earlier since it keeps cooking off the heat.

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Ingredient Swaps and Variations

This recipe is flexible, so here’s how to make it work for your kitchen.

If you need…	Try this swap
Dairy-free	Full-fat canned coconut milk or cashew cream instead of heavy cream
Gluten-free	Your favorite gluten-free pasta shape
No alcohol	Chicken or seafood broth instead of white wine
More heat	A pinch of red pepper flakes or diced chili in the sauce
Budget-friendly	Use only shrimp, or only salmon, instead of both
A different sauce style	Swap this for a classic shrimp alfredo pasta if you want an even richer, cheesier base

Did you know? Frozen shrimp is flash-frozen right on the boat in most cases, which means it’s often fresher than the “fresh” shrimp sitting in the seafood case at your grocery store.

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Is Salmon and Shrimp Pasta Good for You?

Here’s the part I love talking about most. This dish isn’t just delicious, it’s genuinely good for you too.

Salmon is one of the richest sources of omega-3 fatty acids around, and the American Heart Association includes fatty fish like salmon as part of a heart-healthy eating pattern. Shrimp brings its own strengths to the table too.

According to the Cleveland Clinic, shrimp is a great source of omega-3s that support eye health, brain function, and heart health, and it’s a lean protein that makes for a genuinely low-calorie option.

Pair that with a serving of pasta for energy, and you’ve got a balanced plate that covers protein, healthy fats, and carbs in one bowl.

This is exactly why I always say seafood deserves a regular spot on your dinner table, not just a special occasion appearance.

Fast Fact: Health experts generally recommend two servings of fish or shellfish a week, and this pasta lets you check that box for two seafoods at once.

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What to Serve With Salmon and Shrimp Pasta

Round out your dinner with something fresh and light on the side to balance out the rich sauce.

• A simple arugula or mixed greens salad with a lemon vinaigrette
• Garlic bread or a warm crusty baguette for scooping up extra sauce
• Steamed asparagus or sautéed broccolini
• A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio

If you’re craving more seafood pasta after this one, my creamy lemon shrimp pasta is brighter and lighter, and my shrimp primavera is loaded with fresh vegetables if you want something a little more colorful.

Did you know? Lemon sauces can mute the flavor of some wines, so a crisp, high-acid white actually pairs better with this dish than a soft, buttery one.

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Storing and Reheating Leftovers

Cream sauces need a little extra care once they hit the fridge, so here’s how to keep this pasta tasting its best.

Storage Method	How Long	Best Way to Reheat
Refrigerator	Up to 2 days in an airtight container	Stovetop over low heat with a splash of milk or broth, stirring gently
Freezer	Not recommended	Cream sauces tend to split once thawed, and seafood texture suffers
Microwave	Same day only	50% power, in short bursts, stirring between each

Fast Fact: Reheating seafood low and slow is the real trick, blasting it on high heat is the fastest way to turn tender shrimp rubbery.

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Time to Get Cooking

This salmon and shrimp pasta is proof that a restaurant-style dinner doesn’t need a long ingredient list or hours in the kitchen. Just good seafood, a simple sauce, and about 30 minutes of your time.

Give it a try this week, and if you make any swaps or add your own twist, I’d love to hear about it.

Drop your questions or results in the comments below. Happy cooking.

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