1-First Step: Get everything ready Start by patting the salmon fillets and shrimp dry with paper towels. Dry seafood browns better and keeps the pan from getting watery. If your shrimp were frozen, make sure they are fully thawed before cooking. Measure out the butter, flour, Cajun seasoning, paprika, cream, chicken broth, cheese, spinach, oil, and parsley before you turn on the stove. Since this recipe moves quickly once the pans are hot, having everything ready makes the process much easier. Season the salmon with half of an additional 2 tablespoons Cajun seasoning. Save the rest for the shrimp. If you like less heat, use a little less seasoning. If you like a stronger kick, add a small pinch more paprika or Cajun spice later.

2-Second Step: Build the garlic cream sauce Place a large skillet over medium heat and melt 5 tablespoons unsalted butter. Once melted, whisk in 1 tablespoon all-purpose flour, 2 teaspoons Cajun seasoning, and 1 teaspoon paprika. Cook this mixture for about 1 minute. This step helps remove the raw flour taste and gives the sauce a deeper flavor. Slowly pour in 1 cup heavy cream and 1 cup chicken broth while whisking. Keep stirring until the mixture is smooth and combined. Let it simmer for about 10 minutes, stirring now and then, until the sauce thickens. A gentle simmer is the key here. If the heat is too high, the sauce can separate or stick to the pan.

3-Third Step: Cook the salmon While the sauce simmers, heat a separate skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. The oil helps keep the butter from browning too fast, while also giving the salmon a nice sear. Place the seasoned salmon fillets in the skillet and cook for 3 to 4 minutes per side. The exact time depends on the thickness of the fillets. The salmon is done when it flakes easily and reaches an internal temperature of 145°F. If you are cooking for someone who prefers a more mild flavor, the creamy sauce balances the Cajun spice nicely. If you want a stronger taste, let the salmon sit with the seasoning for a few minutes before it hits the pan.

4-Fourth Step: Cook the shrimp Season the jumbo shrimp with the remaining Cajun seasoning. Use the same skillet if there is room, or cook them in a fresh pan so they sear instead of steam. Shrimp cook fast, usually 2 to 3 minutes per side, depending on size. Watch closely because shrimp go from tender to rubbery quickly. They should turn pink and opaque with a slight curl. Since this Cajun shrimp and salmon with garlic cream sauce recipe already has a rich sauce, you do not need to over-season the shrimp. If your shrimp are smaller or larger than jumbo size, adjust the time a bit. Smaller shrimp may only need a minute or two per side, while larger shrimp may need a little longer.

5-Fifth Step: Finish the sauce with cheese and spinach Once the sauce has thickened, stir in 1 cup shredded Monterey Jack cheese and 2 cups fresh baby spinach. Keep the heat low to medium-low so the cheese melts smoothly. The spinach should wilt in about 3 to 5 minutes. This is where the sauce turns into that creamy, comforting garlic cream sauce people love. The cheese gives it body, while the spinach adds a fresh pop of color and a little extra nutrition. Taste the sauce and add a small pinch of salt if needed. If you like a thinner sauce, add a splash of chicken broth. If you want it thicker, let it simmer a little longer before adding the seafood back in.

6-Final Step: Bring the seafood together and serve Gently add the cooked salmon and shrimp to the sauce. Spoon the sauce over the seafood so every piece gets coated. Let everything warm together for a minute or two, then turn off the heat. Finish with chopped parsley for garnish. Serve the dish right away while the sauce is hot and silky. This recipe serves 4 and makes a filling main course for dinner.