This creamy salmon and shrimp pasta is rich, comforting, and packed with seafood flavor. It’s an adaptable weeknight favorite that pairs well with a simple side salad or steamed vegetables.
If you prefer, serve alongside creamed peas or your favorite green vegetable for a complete meal.
While I used fresh salmon here, canned salmon works fine as a shortcut. If using canned, add the boneless, skinless, drained salmon when you add the cream and butter since it’s already cooked.
The sauce is just creamy enough to coat the pasta without overwhelming the seafood. I usually serve generous bowls of this pasta with a crisp side salad, or alongside vegetables like corn, green beans, Brussels sprouts, or sautéed greens.
What You’ll Need
8 ounces fresh salmon (or one 7–14 ounce can, drained and deboned)
4–5 ounces shrimp (raw, deveined and chopped, or cooked – see notes)
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon dried basil
1 teaspoon dried marjoram (or oregano)
1½ cups heavy cream
3 tablespoons butter, divided
2 tablespoons oil
16 ounces uncooked pasta (rotini or other short pasta)
8 ounces cream cheese
½ teaspoon salt and freshly ground black pepper, to taste
How to Make
Preheat a Dutch oven or heavy pot over medium heat. Add the oil and 2 tablespoons of butter, reserving 1 tablespoon for later.
Begin cooking the pasta according to package directions so it finishes around the same time as the sauce.
Place the salmon in the hot pan, skin side down, and cook for 2 minutes. Reduce heat to medium-low, flip the salmon, and cook another 2–3 minutes. Remove the skin and, if needed, scrape any browned bits from the bottom of the pan. Break the salmon into large chunks.
Add the raw shrimp, garlic, marjoram, and basil. Cook about 5 minutes more, breaking the salmon up further so it incorporates into the sauce. If you’re using cooked shrimp, add it at the end of this step to warm it through—overcooking shrimp can make it tough.
Turn the heat to low and add the remaining tablespoon of butter. Stir until it melts, then add the heavy cream, cream cheese, salt, and black pepper. Stir frequently and heat gently for 5–10 minutes, until the cream cheese has melted and the sauce is smooth.
Drain the pasta and add it to the pot, tossing gently to coat the pasta in the creamy seafood sauce. Serve immediately.
Tips
If using canned salmon, drain thoroughly and remove skin and any bones before adding. Stir canned salmon into the sauce when you add the cream and butter.
For shrimp: raw shrimp should be cooked in the pan for the full five-minute step with the garlic and spices. If using pre-cooked shrimp, add it at the end to warm for only a minute so it doesn’t become rubbery. Use peeled, tail-free shrimp since the dish will be eaten with a fork or spoon.
Adjust seasoning to taste and consider finishing with a squeeze of lemon or a sprinkle of fresh herbs, such as parsley or basil, to brighten the dish.
I hope you enjoy this salmon and shrimp pasta—it’s a favorite at our table. If you try it, leave a comment and share with friends.
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
Salmon and Shrimp Pasta
Ingredients
- 2 tablespoon oil
- 3 tablespoon butter , divided
- 16 ounces pasta , uncooked, rotini or other short pasta
- 8 ounces salmon fresh or frozen (thawed) or canned, drained
- 4-5 ounces shrimp raw or cooked, deveined and chopped (no tail)
- 1 tablespoon garlic , minced (about 3 large cloves)
- 1 teaspoon marjoram or oregano, dry
- 1 teaspoon basil , dry
- 1-½ cups heavy cream
- 8 ounces cream cheese
- ½ teaspoon salt more to taste
- ½ teaspoon black pepper
Instructions
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Preheat a Dutch oven or other heavy pot over medium heat.
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Add oil and 2 tablespoons of the butter, reserving 1 tablespoon for later.
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Start pasta according to package directions.
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Add salmon, skin side down, and cook 2 minutes. Reduce heat to medium-low, flip, and cook 2–3 minutes more. Remove skin and break salmon into pieces.
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Add raw shrimp, garlic, marjoram, and basil. Cook about 5 minutes, breaking up the salmon to combine. If using cooked shrimp, add at the end to warm through.
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Lower heat to low, add the remaining tablespoon of butter, then stir in heavy cream, cream cheese, salt, and black pepper. Heat 5–10 minutes, stirring often, until the cream cheese melts and the sauce is smooth.
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Add drained pasta and toss to coat. Serve immediately.