1-First step: Get everything ready Before you start cooking, pat the salmon and shrimp dry with paper towels. This helps them brown better and keeps the sauce from getting watery. If your shrimp are frozen, thaw them first and peel and devein them before you begin. Measure out the butter, flour, Cajun seasoning, paprika, cream, broth, cheese, spinach, and parsley so the cooking process feels smooth and stress-free.

2-Second step: Start the Cajun cream sauce Set a large skillet over medium heat and melt 5 tablespoons unsalted butter. Once the butter is melted, whisk in 1 tablespoon all-purpose flour, 2 teaspoons Cajun seasoning, and 1 teaspoon paprika. Cook that mixture for 1 minute, stirring constantly so it does not brown too quickly. This step builds the base of the garlic cream-style sauce and gives it that deep Cajun flavor. Slowly pour in 1 cup heavy cream and 1 cup chicken broth while whisking. Keep whisking until the mixture looks smooth and combined. Bring it to a gentle simmer, then lower the heat and let it cook for about 10 minutes. Stir it every so often so the sauce thickens evenly and does not stick to the pan.

3-Third step: Season and cook the salmon While the sauce simmers, season the 4 salmon fillets with half of the 2 tablespoons Cajun seasoning. Make sure to coat both sides lightly so the fish gets a bold flavor without becoming too salty. If you are serving kids or anyone who prefers milder spice, you can cut the Cajun seasoning back just a bit. Heat a separate skillet over medium heat and melt 2 tablespoons unsalted butter with 1 tablespoon vegetable oil. The butter gives flavor, and the oil helps keep the butter from burning. Place the salmon in the pan and cook for 3 to 4 minutes per side. The fish should flake easily and reach an internal temperature of 145°F. Remove it from the skillet and set it aside while you cook the shrimp.

4-Fourth step: Cook the shrimp Season the 1 pound raw jumbo shrimp with the remaining Cajun seasoning. Add them to the same skillet and cook for 2 to 3 minutes per side until they turn pink and opaque. Do not overcook them, because shrimp can get rubbery fast. If you are using smaller shrimp, they may cook even faster, so keep an eye on them. For the best texture, cook the shrimp in batches if your pan is crowded. This helps them sear instead of steam. If you want a milder dinner, you can use a little less seasoning and let the creamy sauce carry more of the flavor.

5-Fifth step: Finish the garlic cream sauce Once the sauce has thickened, stir in 1 cup shredded Monterey Jack cheese and 2 cups fresh baby spinach. Keep stirring until the cheese melts and the spinach wilts, which usually takes about 3 to 5 minutes. The sauce should look creamy, smooth, and lightly thickened, with the spinach folded through it. If the sauce seems too thick, add a splash of broth or cream. If it feels too thin, let it simmer a little longer before adding the cheese. This flexible sauce is one of the best parts of the dish because it can be adjusted as you go.

6-Final step: Bring it all together and serve Add the cooked salmon and shrimp back into the skillet with the sauce. Spoon the sauce over the seafood so every piece gets coated well. Finish with chopped parsley for a fresh look, then serve right away while everything is hot and creamy. This Cajun Shrimp And Salmon With Garlic Cream Sauce pairs nicely with mashed potatoes, rice, pasta, or grilled vegetables. Since the dish is rich, simple sides work best. If you are cooking for guests or family, set the skillet right in the center of the table and let everyone help themselves.