Savory Cajun Salmon and Shrimp in Creamy Spinach Sauce Recipe
This Savory Cajun Salmon and Shrimp in Creamy Spinach Sauce recipe brings together perfectly pan-seared salmon and sautéed shrimp coated in a rich, velvety Cajun-spiced cream sauce with fresh baby spinach and melted Monterey Jack cheese, delivering a flavorful and satisfying meal in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun / Southern American
Ingredients
Scale
Sauce Ingredients
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 2 tablespoons Cajun Seasoning
- 1 teaspoon Paprika
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 1 cup Monterey Jack Cheese, shredded
- 2 cups Fresh Baby Spinach
Protein Ingredients
- 2 Salmon Fillets (skin removed)
- 8 jumbo Shrimp (peeled, deveined, tail on)
Garnish
- 1/4 cup Fresh Parsley, chopped
- 1 tablespoon Unsalted Butter (for cooking salmon and shrimp)
- 1 tablespoon Oil (for cooking salmon and shrimp)
Instructions
- Melt Butter and Make Roux: In a medium skillet, melt 4 tablespoons of unsalted butter over medium heat. Stir in 1/4 cup of all-purpose flour, 2 tablespoons of Cajun seasoning, and 1 teaspoon of paprika, cooking and stirring continuously to form a roux that will thicken the sauce.
- Add Liquids: Gradually pour in 1 cup of heavy cream and 1 cup of chicken broth to the roux, stirring continuously to combine. Allow the sauce to simmer gently to thicken and develop flavors while preparing the proteins.
- Season Salmon: Season 2 salmon fillets with half of the remaining Cajun seasoning, ensuring the spice coats all sides evenly for maximum flavor.
- Heat Pan for Proteins: In a separate skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon of oil over medium-high heat to prepare for searing the seafood.
- Pan-Sear Salmon: Place the salmon fillets in the hot skillet and cook for about 3-4 minutes per side until the salmon is cooked through and has a golden crust.
- Season and Sauté Shrimp: Season 8 jumbo shrimp with the last of the Cajun seasoning. Add the seasoned shrimp to the skillet and sauté for 2-3 minutes on each side until they turn pink and are cooked through.
- Finish Sauce: Return to the simmering sauce and stir in 1 cup of shredded Monterey Jack cheese and 2 cups of fresh baby spinach, allowing the cheese to melt and the spinach to wilt.
- Combine Seafood with Sauce: Gently add the cooked salmon and shrimp back into the creamy spinach sauce, tossing carefully to coat all seafood pieces with the sauce.
- Serve and Garnish: Plate the sauced seafood immediately and garnish generously with 1/4 cup of chopped fresh parsley to add freshness and color to the dish.
Notes
- For a lighter version, substitute unsalted butter with olive oil and heavy cream with coconut cream for dairy-free.
- Use gluten-free flour if needed to make the recipe gluten-free.
- Adjust Cajun seasoning to taste if you’d like more or less spice.
- Substitute kale or Swiss chard for the spinach if preferred.
- Any firm white fish can replace salmon, and scallops can substitute shrimp.
- Serve with steamed rice, crusty bread, or over pasta for a complete meal.
Keywords: Cajun salmon, shrimp recipe, creamy spinach sauce, seafood skillet, pan-seared salmon, Cajun seasoning, creamy sauce, quick seafood dinner
