Creamy Linguine with Shrimp & Salmon: A Seafood Pasta Masterpiece

There’s something magical about a bowl of creamy pasta, especially when it’s loaded with tender shrimp, flaky salmon, and vibrant broccoli. My creamy shrimp and salmon linguine is a dish I created to satisfy those cozy dinner cravings while keeping things simple yet indulgent. With a luscious sauce, perfectly seasoned seafood, and a touch of garlic bread on the side, this recipe is a winner for any night of the week. Whether you’re cooking for yourself, your family, or impressing guests, this dish delivers big flavor with minimal fuss. Let’s dive into this seafood pasta delight that’s as easy to make as it is delicious!

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Why You’ll Love This Creamy Shrimp and Salmon Linguine

I’ve always believed that the best recipes strike a balance between comfort and sophistication, and this creamy shrimp and salmon linguine does just that. The shrimp bring a sweet, succulent bite, while the salmon adds a rich, buttery depth. Tossed with linguine in a velvety sauce and paired with crisp broccoli, it’s a meal that feels special without requiring hours in the kitchen. Plus, it’s versatile—swap out ingredients, tweak the seasonings, or pair it with your favorite sides. Trust me, once you try this, it’ll become a go-to in your recipe collection!

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Ingredients

Here’s everything you’ll need to whip up this creamy shrimp and salmon linguine for about 4 servings. I’ve estimated quantities based on how I make it, so feel free to adjust to your taste!

For the Salmon:

• 2 salmon fillets (about 6-8 ounces each)
• 1 teaspoon soy sauce
• 1 teaspoon Old Bay seasoning
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• ½ teaspoon brown sugar
• 2 tablespoons avocado oil (for searing)
• 1 tablespoon butter (for basting)
• Juice of half a lemon (about 1-2 tablespoons)

For the Shrimp:

• 1 pound shrimp, peeled and deveined (medium or large work great)
• ½ teaspoon Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon lemon pepper
• 2 tablespoons avocado oil (for sautéing)

For the Creamy Sauce:

• ¼ cup unsalted butter (half a stick)
• 2-3 cloves garlic, minced (the more, the merrier if you love garlic like I do!)
• 3 cups heavy cream
• 8 ounces cream cheese, softened
• 2 cups broccoli florets (fresh, chopped from two small crowns)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Mrs. Dash seasoning (or your favorite all-purpose blend)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper (freshly ground is best)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup pasta water (reserved from cooking the linguine)

For the Pasta:

• 1 pound linguine noodles (or your preferred pasta shape)

Optional Side:

• Garlic bread (frozen or homemade—your call!)

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Step-by-Step Instructions

Making this creamy shrimp and salmon linguine is a breeze when you break it down into steps. Here’s how I do it, with all the details to guide you to pasta perfection.

Step 1: Season and Sear the Salmon

1. In a small bowl, mix the soy sauce, Old Bay, garlic powder, lemon pepper, and brown sugar into a flavorful seasoning blend.
2. Pat the salmon fillets dry with a paper towel, then rub the seasoning mix generously over both sides.
3. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until it shimmers.
4. Place the salmon fillets in the skillet (skin-side down if they have skin) and sear for 3-4 minutes per side, until golden and mostly cooked through.
5. Add 1 tablespoon of butter to the skillet and tilt the pan to spoon the melted butter over the salmon for a minute—it adds such a rich flavor!
6. Squeeze the juice of half a lemon over the fillets, then remove them from the skillet and set aside on a plate.

Step 2: Sauté the Shrimp

1. In a bowl, toss the shrimp with Old Bay, garlic powder, and lemon pepper until evenly coated.
2. In the same skillet (no need to clean it—those flavors are gold!), heat 2 tablespoons of avocado oil over medium heat.
3. Add the shrimp and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Don’t overcook—they’ll finish in the sauce later!
4. Remove the shrimp from the skillet and set them aside with the salmon.

Step 3: Cook the Linguine

1. While preparing the seafood, bring a large pot of salted water to a boil.
2. Add the linguine and cook according to package instructions until al dente (usually 8-10 minutes).
3. Before draining, scoop out ½ cup of the starchy pasta water and set it aside. Drain the pasta and keep it ready.

Step 4: Make the Creamy Sauce

1. In the same skillet, melt ¼ cup of butter over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until it smells amazing—don’t let it brown too much!
3. Pour in the heavy cream and add the softened cream cheese. Whisk constantly until the cream cheese melts into a smooth, creamy base (about 3-4 minutes).
4. Stir in the broccoli florets, garlic powder, onion powder, Mrs. Dash, salt, and pepper. Let the sauce simmer for 5 minutes, stirring occasionally, until the broccoli softens slightly.
5. Add the mozzarella and Parmesan cheeses, stirring until they melt into the sauce.
6. Pour in the reserved pasta water to thin the sauce slightly and help it cling to the linguine. Simmer for another 2-3 minutes.

Step 5: Bring It All Together

1. Add the cooked linguine and sautéed shrimp to the skillet with the sauce.
2. Toss everything together until the pasta is fully coated and the shrimp are warmed through—about 2 minutes.
3. Taste and adjust seasoning with extra salt or pepper if needed.

Step 6: Serve and Enjoy

1. Divide the creamy linguine and shrimp mixture onto plates or into bowls.
2. Top each serving with a salmon fillet, letting it rest beautifully on the pasta.
3. For a finishing touch, sprinkle a little extra Parmesan or some chopped fresh parsley if you’re feeling fancy.
4. Serve alongside warm garlic bread—I love the convenience of frozen, but if you’ve got time, toast some bread with butter and garlic for a homemade treat!

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Tips for the Perfect Creamy Shrimp and Salmon Linguine

I’ve made this recipe a bunch of times, and here are some tricks I’ve picked up to make it even better:

• Boost the Heat: Add a pinch of red pepper flakes to the sauce if you like a little spice.
• Mix Up the Veggies: Swap broccoli for asparagus, spinach, or even peas for a fresh twist.
• Cheese Flexibility: No mozzarella? Try cheddar or a bit of Gouda for a different flavor profile.
• Pasta Swap: Fettuccine or spaghetti work just as well if you’re out of linguine.
• Make It Lighter: Cut the heavy cream with half-and-half if you want a slightly less rich sauce (though I love it full-on creamy!).

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Serving Suggestions

This creamy shrimp and salmon linguine is a meal on its own, but I love pairing it with a few extras:

• Garlic Bread: It’s a must for soaking up that creamy sauce.
• Side Salad: A simple green salad with a light vinaigrette balances the richness.
• Wine Pairing: A chilled glass of Sauvignon Blanc or Chardonnay complements the seafood and creaminess perfectly.

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Storing and Reheating Leftovers

If you’ve got leftovers (lucky you!), here’s how to keep them tasting great:

• Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Warm gently in a skillet over low heat with a splash of cream or milk to revive the sauce. Avoid the microwave—it can toughen the shrimp!

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Why This Recipe Works

What I love about this creamy shrimp and salmon linguine is how every element comes together. The salmon’s sweet and savory seasoning, the shrimp’s quick sauté, and the cheesy, garlicky sauce create a harmony of flavors that’s downright addictive. The broccoli adds a pop of color and a healthy bite, while the linguine ties it all together. It’s a dish that looks impressive but doesn’t demand advanced cooking skills—just a little love and attention.

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Final Thoughts

I can’t wait for you to try this creamy shrimp and salmon linguine! It’s one of those recipes that makes you feel like a pro in the kitchen, and the payoff is a plate of pure comfort. Whether it’s a weeknight treat or a special occasion, this seafood pasta will steal the show. Let me know how it turns out for you in the comments—I’d love to hear your take on it! Happy cooking!

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