Creamy Salmon and Shrimp Pasta with Lemon Garlic Sauce

This creamy salmon and shrimp pasta is rich, comforting, and easy to make. If you enjoy simple yet flavorful pasta dishes, this recipe delivers a silky sauce loaded with seafood and subtle herbs. It makes an excellent weeknight main or a special weekend dinner—serve it with a crisp green salad or some roasted vegetables for a complete meal.

This dish pairs nicely with simple sides such as creamed peas, steamed green beans, roasted Brussels sprouts, or a bright lemon-dressed salad. The combination of salmon and shrimp creates a layered seafood flavor that stands up to the creamy sauce without overpowering the pasta.

You can make this using fresh salmon and raw shrimp for best texture and flavor. Canned salmon is also an acceptable shortcut—if you use canned, add it after the butter and cream since it is already cooked. The sauce comes together quickly, so plan to have all ingredients prepped and your pasta water boiling before you start the seafood in the pan.

The recipe below includes exact ingredient amounts, step-by-step instructions, and helpful tips for swapping ingredients, adjusting cook times, and serving suggestions. It yields a satisfying meal with a creamy sauce that clings to rotini or any other short pasta.

What You’ll Need

• 8 ounces fresh or thawed salmon (alternatively: one can of boneless, skinless salmon, patted dry)
• 4–5 ounces shrimp, deveined and chopped (raw or cooked; if cooked, add later)
• 1 tablespoon minced garlic (about 3 cloves)
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram or oregano
• 1½ cups heavy cream
• 3 tablespoons butter, divided
• 2 tablespoons neutral oil (vegetable or olive oil)
• 16 ounces uncooked pasta (rotini or another short pasta)
• 8 ounces cream cheese, softened
• ½ teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper

How to Make

1. Bring a large pot of salted water to a boil and begin cooking the pasta according to package directions so it finishes close to the sauce.
2. Preheat a Dutch oven or heavy pot over medium heat. Add the oil and 2 tablespoons of the butter; reserve the remaining tablespoon for later.
3. Place the salmon in the pot skin-side down and sear for 2 minutes. Reduce heat to low–medium and flip the salmon. Cook another 3 minutes, then remove and discard the skin. Break the salmon into bite-sized pieces while it cooks or after removing the skin.
4. Add the raw shrimp (if using raw), garlic, marjoram, and basil to the pot. Cook for about 5 minutes, stirring and breaking up the salmon into flakes as it softens. If using pre-cooked shrimp, add it at the end of this step so it warms through without overcooking.
5. Reduce heat to low. Add the remaining 1 tablespoon butter and let it melt. Stir in the heavy cream, softened cream cheese, salt, and black pepper until the cream cheese is fully incorporated and the sauce is smooth. Keep the heat low and stir frequently for 5–10 minutes until the sauce is hot and slightly thickened.
6. Drain the pasta, reserving a splash of pasta cooking water. Add the pasta to the sauce and toss to combine, adding a little reserved pasta water if you prefer a thinner consistency. Adjust seasoning to taste and serve immediately.

Tips

If using canned salmon, drain it well and remove any skin or bones. Fold the canned salmon into the finished sauce when you add the drained pasta so it warms gently without breaking down too much. Canned salmon is fully cooked, so it just needs to be warmed.

For shrimp, raw shrimp gives the best texture when cooked briefly with the salmon and aromatics. Cooked shrimp should be added at the end to avoid a rubbery texture; a quick warm-through or light browning is enough. Make sure shrimp is tail-free for easier eating when the pasta is served.

To make the sauce lighter, substitute half-and-half for heavy cream—note the sauce will be less thick and rich. For extra brightness, finish the dish with a squeeze of lemon and a sprinkle of chopped fresh parsley or chives. If you like a touch of heat, a pinch of red pepper flakes works well with the cream and seafood.

This pasta stores well in the refrigerator for 1–2 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to restore creaminess.

I hope you enjoy this salmon and shrimp pasta. It’s a family favorite that comes together quickly and makes a satisfying, flavorful meal—perfect for seafood lovers looking for a creamy, comforting pasta dish.

More Pasta Recipes to Love

• Chicken Spaghetti with Rotel
• Macaroni and Tomatoes
• Tortellini al Forno (with a spicy kick)
• Bacon Mac & Cheese
• Pepper Jack Mac & Cheese

📋 Recipe