Ingredients
Equipment
Method
Prep & Season Seafood
- Pat your salmon fillets thoroughly dry with paper towels. Season both sides of the salmon and the shrimp evenly with the Cajun seasoning, garlic powder, onion powder, salt, and black pepper, ensuring every piece is well-coated for maximum flavor.
Sear the Salmon
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the salmon fillets into the hot pan, skin-side down first if applicable. Cook for 4 to 6 minutes per side, or until the salmon is flaky and cooked through. Remove the cooked salmon from the skillet and set it aside on a plate.
Cook the Shrimp
- Add the remaining 1 tablespoon of olive oil to the same skillet. Once hot, add the seasoned shrimp in a single layer. Cook for only 2 to 3 minutes per side, or until the shrimp turn pink and opaque. Remove the cooked shrimp from the skillet and set aside with the salmon.
Start the Garlic Cream Sauce
- Reduce the heat under the skillet to medium. Add the unsalted butter and allow it to melt completely. Once melted, add the minced garlic and cook for about 1 minute until it becomes fragrant, being careful not to burn it.
Deglaze & Build Base
- Pour the chicken broth into the skillet. Bring the broth to a gentle simmer and vigorously scrape up any browned bits (fond) from the bottom of the pan using a wooden spoon.
Add Cream & Twist
- Stir in the heavy cream and the roasted red pepper puree. Mix well until the puree is fully incorporated. Bring the mixture to a gentle simmer again and cook for 5 to 7 minutes, stirring occasionally, until the sauce visibly thickens and coats the back of a spoon.
Finish the Sauce
- Remove the skillet from the heat immediately. Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth. If you desire extra heat, stir in the cayenne pepper now. Taste the sauce and adjust the salt and black pepper as needed.
Combine & Garnish
- Return the cooked salmon and shrimp to the skillet, nestling them gently into the sauce. Spoon the luscious garlic cream sauce generously over the seafood. Garnish the dish with a sprinkle of fresh chopped parsley.
Serve Immediately
- Serve your Cajun shrimp and salmon with garlic cream sauce immediately to enjoy its peak flavor and texture. For a complete keto-friendly meal, I recommend serving it with steamed asparagus or cauliflower rice.
Nutrition
Notes
For crispy seafood, always pat salmon fillets very dry before searing and avoid overcrowding the pan. Cook shrimp just until pink and opaque to prevent rubbery texture. When making the sauce, don't burn the garlic and remember to deglaze the pan for maximum flavor. Add Parmesan cheese off the heat to prevent curdling. Store leftovers in an airtight container for 2-3 days and reheat gently to maintain quality.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.