Introduction:
This luxurious dish brings together tender, flaky salmon and juicy shrimp, all bathed in a rich white wine garlic butter sauce. It’s a restaurant-quality meal that’s surprisingly easy to make at home — perfect for a romantic dinner, entertaining guests, or treating yourself to something special.
Ingredients:
For the Seafood:
2 salmon fillets (skin on or off, your choice)
10–12 large shrimp, peeled and deveined
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
For the Sauce:
3 tablespoons unsalted butter
4–5 garlic cloves, minced
1 small shallot, finely chopped (optional but recommended)
½ cup dry white wine (like Sauvignon Blanc)
¼ cup chicken broth or seafood stock
Juice of ½ lemon (plus lemon wedges for serving)
2 tablespoons chopped fresh parsley
Crushed red pepper flakes (optional, for a little heat)
¼ cup heavy cream (optional, for a creamy finish)
Instructions:
Season the Seafood:
Pat the salmon and shrimp dry. Season both with salt and black pepper.
Sear the Salmon:
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear salmon fillets skin-side down for 4–5 minutes, flip, and cook another 3–4 minutes or until cooked through. Remove and set aside.
Cook the Shrimp:
In the same pan, cook shrimp for about 2 minutes per side until pink and opaque. Remove and set aside with the salmon.
Make the Sauce:
Reduce heat to medium. Add 3 tbsp butter, shallots, and garlic. Sauté for 1–2 minutes until fragrant. Add white wine and broth, scraping up any brown bits. Simmer for 3–5 minutes until slightly reduced.
Finish the Sauce:
Stir in lemon juice, parsley, and red pepper flakes (if using). For a creamy version, add heavy cream now and simmer gently for 2 minutes.
Combine and Serve:
Return salmon and shrimp to the pan. Spoon sauce over the top. Let them warm for another minute, then serve hot with rice, mashed potatoes, or crusty bread.
Description:
This dish balances the delicate sweetness of shrimp and the richness of salmon with the brightness of lemon and the depth of garlic butter and white wine. It’s satisfying yet elegant, indulgent but not too heavy — ideal for both special occasions and weeknight dinners.
Tips:
Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay.
Don’t overcook the shrimp — they become rubbery fast.
To avoid curdling, add heavy cream at a gentle simmer, not a boil.
Serve immediately for best taste and texture.
Variations:
Creamy Version: Add grated Parmesan and heavy cream for a richer sauce.
Spicy Version: Add more red pepper flakes or a dash of hot sauce.
Herb Swap: Try basil, thyme, or dill in place of parsley.
Add Veggies: Sauté spinach, cherry tomatoes, or asparagus in the same pan before adding the seafood back.
Correction Notes:
Make sure the pan isn’t too hot when adding garlic — it can burn easily.
If your sauce is too thin, let it reduce longer or swirl in a tablespoon of cold butter at the end for thickening.
Enjoy:
Plate your salmon and shrimp with a drizzle of that gorgeous sauce, a squeeze of fresh lemon, and a side of crusty bread or buttery mashed potatoes. Pour yourself a glass of that same white wine and enjoy every savory bite!
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