There are nights when takeout just calls your name. You’ve had a long day, the couch is looking extra comfy, and the thought of chopping a single onion feels like climbing a mountain.
I get it. I’ve been there more times than I can count. But what if I told you that you could whip up a meal that tastes like it’s from a fancy Italian restaurant in about 30 minutes?
This Butter Salmon and Shrimp with Creamy Spinach Linguine is my secret weapon for those exact nights. It’s ridiculously delicious, looks impressive, and is surprisingly simple to pull together.
You get flaky salmon, juicy shrimp, and tender pasta all swimming in a luscious, garlicky cream sauce. It’s pure comfort in a bowl.
What You’ll Need
This recipe uses a handful of simple, fresh ingredients to create something truly special. Here’s your shopping list.
- Linguine: 8 ounces is a good starting point for 2-3 people.
- Salmon Fillets: Two 6-ounce fillets, skin on or off, your choice.
- Shrimp: About a half-pound of large shrimp, peeled and deveined.
- Butter: 4 tablespoons, unsalted. This is a key flavor!
- Olive Oil: 1 tablespoon, for helping the butter not burn.
- Garlic: 4 cloves, minced. Don’t be shy with the garlic.
- Heavy Cream: 1 cup. This creates that rich, velvety sauce.
- Chicken or Vegetable Broth: 1/2 cup, to thin the sauce just right.
- Parmesan Cheese: 1/2 cup, freshly grated. It melts so much better than the pre-shredded kind.
- Fresh Spinach: 3 large handfuls (about 5 ounces). It looks like a lot, but it wilts down to almost nothing.
- Lemon: One whole lemon, for a bright finish.
- Seasoning: Salt and freshly cracked black pepper.
- Optional Garnish: Fresh parsley or dill, chopped.
Pro Tips
I’ve made this dish dozens of times, and I’ve picked up a few tricks along the way that make a huge difference.
- Dry Your Seafood: Before you season your salmon and shrimp, pat them completely dry with a paper towel. This is the secret to getting a perfect, golden-brown sear instead of just steaming the fish in the pan.
- Save That Pasta Water: Don’t dump all the water after your pasta is done! The starchy water is liquid gold. It helps thicken the cream sauce and makes it cling to the linguine beautifully. Save about a cup just in case.
- Don’t Crowd the Pan: Cook the salmon and shrimp in batches if you need to. Giving them space ensures they sear properly. If the pan is too crowded, the temperature will drop and they’ll steam.
- Freshly Grated Parmesan Only: I mentioned it above, but it’s worth repeating. Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly into a sauce. Grating your own from a block is a small step with a big payoff.
Tools Required
You don’t need any fancy gadgets for this one. Just your basic kitchen essentials.
- Large Pot (for boiling pasta)
- Large Skillet or Pan
- Colander
- Tongs
- Spatula (a fish spatula is great if you have one)
- Knife and Cutting Board
- Measuring Cups and Spoons
Substitutions and Variations
Part of the fun of cooking is making a recipe your own. Here are a few simple swaps you can make.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Linguine | Fettuccine, Penne, Zoodles | Any pasta works. Zucchini noodles for low-carb. |
| Heavy Cream | Half-and-Half, Coconut Cream | Half-and-half for a lighter sauce. Coconut for dairy-free. |
| Spinach | Kale, Sun-dried Tomatoes | Kale needs to cook a bit longer. Tomatoes add a tangy flavor. |
| Salmon | Cod, Halibut, Chicken Breast | Adjust cook time accordingly. |
Make-Ahead Tips
While this dish is best served fresh, you can do some prep to make it even faster on a busy night.
Feel free to mince your garlic, chop your parsley, and portion out your seasonings ahead of time. You can also peel and devein the shrimp and store it in a sealed container in the fridge for up to a day.
How to Make Butter Salmon Shrimp with Creamy Spinach Linguine
Let’s get cooking. Follow these simple steps for a perfect result.
Step 1: Cook the pasta according to package directions in a large pot of salted water. Just before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
Step 2: While the pasta cooks, pat your salmon and shrimp completely dry with paper towels. Season both generously with salt and pepper.
Step 3: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Place the salmon fillets skin-side up (if they have skin) and sear for 4-5 minutes, until golden brown. Flip and cook for another 3-4 minutes, or until cooked to your liking. Remove the salmon from the skillet and set it on a plate.
Step 4: Add the shrimp to the same skillet in a single layer. Cook for 1-2 minutes per side, until they are pink and opaque. Don’t overcook them! Remove the shrimp and add them to the plate with the salmon.
Step 5: Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
Step 6: Whisk in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to thicken slightly. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth.
Step 7: Add the fresh spinach to the sauce in batches, stirring until it wilts completely. Season the sauce with salt, pepper, and a squeeze of fresh lemon juice (about 1-2 tablespoons).
Step 8: Return the cooked linguine to the skillet with the sauce. Use tongs to toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 9: Flake the cooked salmon into large chunks and add it back to the pan along with the shrimp. Gently toss to combine and warm through. Serve immediately, garnished with fresh parsley or dill if you like.
Nutritional Breakdowns, Swaps, and Pairings
Here’s a little more info to help you fit this meal into your lifestyle.
Nutritional Information (Estimated)
This is an approximation per serving, assuming the recipe serves three people.
| Nutrient | Amount |
|---|---|
| Calories | ~750 kcal |
| Protein | ~45g |
| Carbohydrates | ~55g |
| Fat | ~40g |
Ingredient Swaps for Various Diets
- Gluten-Free: Simply use your favorite gluten-free linguine or pasta.
- Low-Carb / Keto: Swap the pasta for zucchini noodles (zoodles) or spaghetti squash. Add them to the sauce at the very end and toss for just a minute to warm them through.
- Dairy-Free: Use a high-quality, full-fat canned coconut cream instead of heavy cream, and a dairy-free Parmesan alternative. Use olive oil in place of all the butter.
Meal Pairing Suggestions
This dish is a star on its own, but a simple side can complete the meal. A light green salad with a vinaigrette dressing is perfect for cutting through the richness. A side of roasted asparagus or some crusty garlic bread for dipping in the extra sauce is also a fantastic choice.
Cooking Time Efficiency Tips
Multitasking is key. Get your pasta water boiling first. While it heats up and the pasta cooks, you can prep and cook your seafood and start the sauce. Everything should come together around the same time.
Leftovers and Storage
If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Seafood is always best fresh, but it’s still tasty the next day.
To reheat, I recommend gently warming it in a skillet over low heat. Add a splash of milk, cream, or broth to loosen the sauce and bring it back to life. Microwaving can make the shrimp and salmon a bit rubbery, so the stovetop method is preferred.
Frequently Asked Questions
Q1. Can I use frozen salmon and shrimp?
Ans: Absolutely. Just make sure they are fully thawed before you start. The most important step is to pat them very dry with paper towels to get a good sear.
Q2. My sauce seems too thin. How can I thicken it?
Ans: The easiest way is to let it simmer for a few more minutes to reduce. You can also make a small slurry with a teaspoon of cornstarch and a tablespoon of cold water, then whisk it into the sauce. A little extra Parmesan cheese will help thicken it too.
Q3. Can I make this with just salmon or just shrimp?
Ans: Yes! Feel free to use about 1 pound of just salmon or just shrimp. The method remains the same. You could also use chicken breast, cut into bite-sized pieces.
Q4. Is there a way to make the sauce lighter?
Ans: You can substitute the heavy cream with half-and-half or evaporated milk for a less rich sauce. The texture won’t be quite as velvety, but it will still be delicious.
Wrapping Up
See? A restaurant-quality pasta dish right in your own kitchen, with minimal fuss. This recipe is all about simple, good ingredients coming together to create something truly comforting and impressive.
It’s perfect for a date night in, a quick weeknight dinner when you want something special, or even for serving to guests. No one has to know how easy it was.
Now it’s your turn. Give this Butter Salmon and Shrimp Linguine a try. I’d love to hear how it turns out for you! Drop a comment below with your experience or any questions you might have.
