1-First Step: Gather and prep everything Start by setting out all your ingredients before the heat goes on. Pat the salmon dry with paper towels, peel and devein the shrimp if needed, and chop the parsley so it is ready for garnish later. Measure out the butter, flour, Cajun seasoning, paprika, cream, broth, cheese, and spinach so the sauce can move smoothly. This step matters because the recipe moves fast once the pans are hot. If you are cooking for family members with different spice preferences, you can also split the Cajun seasoning now so part of the dish stays milder. Having everything ready makes this Cajun salmon and shrimp recipe much easier for beginners and busy cooks.

2-Second Step: Build the Cajun garlic cream sauce Place a large skillet over medium heat and melt 5 tablespoons unsalted butter. Once the butter is melted, whisk in 1 tablespoon all-purpose flour, 2 teaspoons Cajun seasoning, and 1 teaspoon paprika. Stir for about 1 minute so the flour cooks slightly and the spices bloom in the butter. Next, slowly pour in 1 cup heavy cream and 1 cup chicken broth while whisking. Keep whisking until the mixture looks smooth, then let it simmer for about 10 minutes. The sauce should thicken enough to coat a spoon. This is the heart of the garlic cream sauce flavor, so take your time and keep the heat at medium to avoid scorching.

3-Third Step: Season and cook the salmon While the sauce simmers, season the 4 salmon fillets with half of the 2 tablespoons Cajun seasoning. Make sure both sides get a light, even coating so every bite has flavor. In a separate skillet, heat 2 tablespoons unsalted butter with 1 tablespoon vegetable oil over medium heat. When the pan is hot, place the salmon in it and cook for 3 to 4 minutes per side. The exact time depends on thickness, but the goal is an internal temperature of 145°F. Remove the salmon carefully and set it aside on a plate. If you are cooking for guests who prefer less spice, you can use a little less Cajun seasoning on their fillets and let the sauce carry most of the flavor.

4-Fourth Step: Cook the shrimp Season the 1 pound raw jumbo shrimp with the remaining Cajun seasoning. Add them to the same skillet or a clean skillet and cook for 2 to 3 minutes per side. Shrimp cook fast, so keep an eye on them. They are ready when they turn pink, curl slightly, and feel firm but still tender. If your shrimp are smaller than jumbo, shorten the cooking time a bit. If they are extra large, they may need another minute. Fresh shrimp gives the best texture, but frozen shrimp works too if fully thawed and patted dry before cooking.

5-Fifth Step: Finish the sauce with cheese and spinach Add 1 cup shredded Monterey Jack cheese to the sauce and stir until it melts. Then add 2 cups fresh baby spinach and keep stirring until the leaves wilt, which usually takes 3 to 5 minutes. The sauce should look creamy, smooth, and lightly green from the spinach. This is where the dish really comes together. The cheese adds body, the spinach gives a nice fresh note, and the Cajun seasoning ties everything together. If you want to serve this Cajun shrimp and salmon with garlic cream sauce with pasta or rice, make sure the sauce is thick enough to coat the starch beautifully.

6-Final Step: Combine, garnish, and serve Return the cooked salmon and shrimp to the skillet and spoon the sauce over the top so every piece is covered. Let everything warm through for a minute or two, then finish with chopped parsley. Serve immediately while the sauce is hot and silky. This dinner works well with mashed potatoes, rice, pasta, garlic bread, or grilled vegetables like asparagus, zucchini, or broccoli. Since the recipe serves 4 and makes a filling main course, it is a strong choice for dinner guests or a comforting family meal. For more serving inspiration, you could also pair it with a fresh side from the same kitchen, like blueberry dessert bars for a sweet finish on a special night.