🍽️ Salmon & Shrimp in a White Wine Garlic Butter Sauce
Restaurant-Quality Seafood at Home
📜 Description:
This stunning dish combines the richness of salmon and tender shrimp, seared to perfection, then coated in a luxurious white wine garlic butter sauce. With hints of lemon, a touch of heat, creamy Parmesan, and bursts of sweet cherry tomato, this dish is perfect for a special dinner or indulgent weeknight meal. Serve it over pasta, rice, or with crusty bread to soak up every drop.
🧾 Ingredients:
📌 For the Salmon & Shrimp:
- 2 salmon fillets (skin-on or skinless)
- ½ lb (225g) shrimp, peeled & deveined
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 tbsp butter
📌 For the White Wine Garlic Butter Sauce:
- 2 tbsp butter
- 4 cloves garlic, minced
- ½ cup white wine (Sauvignon Blanc or Chardonnay work great)
- ½ cup chicken or seafood broth
- 1 cup heavy cream
- ½ tsp red pepper flakes (optional)
- ¼ cup Parmesan cheese, grated
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- ½ cup cherry tomatoes, halved
👩🍳 Instructions:
1. Season the Protein:
Pat the salmon and shrimp dry. Mix paprika, garlic powder, Italian seasoning, salt, and black pepper. Rub onto the salmon and toss the shrimp gently in it.
2. Sear the Salmon:
Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Sear salmon fillets skin-side down first, 4–5 mins per side or until golden and cooked through. Remove and set aside.
3. Sear the Shrimp:
In the same pan, add shrimp and cook 1–2 mins per side until pink and opaque. Remove and set aside with salmon.
4. Make the Sauce:
In the same skillet, melt 2 tbsp butter. Add minced garlic and cook until fragrant (about 1 min). Pour in white wine and deglaze, scraping brown bits from the pan. Simmer 2–3 mins until slightly reduced.
5. Finish the Sauce:
Add broth, heavy cream, red pepper flakes (optional), and Parmesan cheese. Stir until smooth. Simmer on low for 3–5 mins until slightly thickened. Add lemon juice, parsley, and cherry tomatoes. Let cook for another 1–2 mins.
6. Bring It Together:
Return salmon and shrimp to the skillet, spooning sauce over them. Simmer for another minute to heat through. Garnish with extra parsley and serve.
📝 Notes:
- Use dry white wine for the best flavor balance.
- Let the sauce simmer gently after adding cream to avoid curdling.
- Fresh Parmesan makes the sauce silkier and more flavorful.
- You can substitute coconut cream and vegan butter for a dairy-free version.
💡 Tips:
- Don’t overcook the shrimp! Pull them out as soon as they turn pink.
- Add spinach, sun-dried tomatoes, or mushrooms for extra depth.
- This sauce pairs well with pasta, mashed potatoes, risotto, or cauliflower rice for a low-carb option.
- Deglazing the pan with wine adds extra umami — don’t skip this step!
🍽️ Servings:
Serves: 2–3
Serving Size: 1 salmon fillet + ~4 oz shrimp + sauce
🔬 Nutritional Info (Per Serving – Approximate):
- Calories: 580
- Protein: 42g
- Fat: 38g
- Carbs: 6g
- Sugars: 2g
- Fiber: 0.5g
(Nutrition may vary depending on cream and cheese brands.)
✅ Benefits:
- High in Omega-3s (salmon) for heart and brain health
- Rich in protein for muscle maintenance
- Garlic and parsley provide anti-inflammatory and antioxidant properties
- Low-carb option when served without pasta
❓ Q & A:
Q: Can I make this ahead of time?
A: Yes! Store sauce and proteins separately. Reheat gently to avoid drying out seafood or separating the sauce.
Q: What can I use instead of wine?
A: Use more broth with a splash of white wine vinegar or lemon juice to replicate the acidity.
Q: Can I use frozen shrimp?
A: Absolutely! Just thaw them completely and pat dry before cooking.
Q: Is this gluten-free?
A: Yes, this dish is naturally gluten-free—just double-check your broth and wine.
Let me know if you’d like a side pairing idea, like lemon-garlic roasted asparagus or herb couscous!