Creamy Salmon and Shrimp Pasta Recipe

This creamy salmon and shrimp pasta is rich, comforting, and easy enough for a weeknight dinner yet elegant enough for guests. The sauce is silky from cream and cream cheese, while tender salmon and shrimp add delicate seafood flavor. It pairs beautifully with a green salad or simple steamed vegetables for a balanced meal.

For a classic side, try simple creamed peas or a crisp salad — both complement the richness of the pasta. You can adapt the recipe to what you have on hand: fresh or thawed salmon works best, but canned salmon can be used in a pinch. If using canned salmon, add it later since it is already fully cooked.

Pasta is endlessly adaptable, and this version highlights seafood without overwhelming the dish. The creamy sauce clings to short pasta shapes like rotini, creating bite-sized pockets of flavor. Serve generous portions with a wedge of lemon for brightness, or add a handful of steamed greens for extra color and nutrition.

What You’ll Need

• 8 ounces fresh or thawed salmon (alternatively: one can of boneless, skinless salmon, drained and flaked)
• 4–5 ounces shrimp, deveined and chopped (raw or cooked; if cooked, add near the end of the cooking time)
• 1 tablespoon minced garlic (about 3 cloves)
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram or oregano
• 1 1/2 cups heavy cream
• 3 tablespoons butter, divided
• 2 tablespoons oil
• 16 ounces uncooked pasta (rotini or other short pasta)
• 8 ounces cream cheese
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper

How to Make

1. Bring a large pot of salted water to a boil and start the pasta according to the package directions.
2. Preheat a Dutch oven or heavy-bottomed pot over medium heat. Add the oil and 2 tablespoons of the butter.
3. Add the salmon, skin side down, and cook about 2 minutes. Reduce heat to medium-low and flip the salmon.
4. Remove and discard the salmon skin (and any browned bits from the bottom of the pan if needed). Continue cooking the salmon for about 3 more minutes, until mostly cooked through, then break it into large flakes.
5. Add the raw shrimp, minced garlic, marjoram, and basil. Cook for about 5 minutes, breaking the salmon into smaller pieces as you go. If using cooked shrimp, add it at the end of this 5-minute period just to warm through.
6. Reduce heat to low and add the remaining 1 tablespoon of butter, allowing it to melt. Stir in the heavy cream, cream cheese, salt, and black pepper.
7. Cook gently on low for 5–10 minutes, stirring frequently, until the cream cheese has melted and the sauce is smooth and warmed through.
8. Drain the pasta, reserve a little pasta water if you like, then add the pasta to the sauce and toss to combine. If needed, loosen the sauce with reserved pasta water for a glossy finish.
9. Serve immediately, garnished with a sprinkle of black pepper or a squeeze of lemon if desired.

Tips

• If you use canned salmon, drain it well and remove any skin or bones before adding. Fold canned salmon into the sauce when mixing in the pasta to prevent overcooking.
• Shrimp cooks quickly. If your shrimp is already cooked, add it at the very end and heat just until warmed to avoid a rubbery texture.
• Remove tails before chopping the shrimp so every bite is easy to eat with a fork or spoon.
• To lighten the sauce, substitute half-and-half for some of the heavy cream, or reduce the cream cheese slightly. For more brightness, finish with lemon zest or parsley.
• Serve with steamed green beans, roasted Brussels sprouts, or a simple corn side to round out the plate.

I hope your family enjoys this salmon and shrimp pasta as much as mine does. It’s a satisfying, seafood-forward dish that comes together quickly and works well for busy evenings or casual dinner gatherings.

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