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Salmon & Shrimp in White Wine Garlic Butter Sauce Serves 4 servings Ingredients For the seafood 4 salmon fillets, about 5 to 6 oz each 8 to 10 oz large shrimp, peeled and deveined Salt and black pepper, to taste 1/2 tsp paprika 1/2 tsp garlic powder 2 tbsp olive oil 2 tbsp unsalted butter For the sauce 3 tbsp unsalted butter 4 cloves garlic, minced 1/2 cup dry white wine 3/4 cup heavy cream 1/2 cup chicken broth or seafood broth 1/2 cup grated Parmesan 1 cup cherry tomatoes, halved 1 tsp Italian seasoning 1 tbsp fresh parsley, chopped 1 tsp fresh thyme leaves, plus more for garnish 1 tbsp lemon juice Optional: pinch of red pepper flakes Instructions 1. Season the seafood Pat the salmon and shrimp dry. Season both with salt, black pepper, paprika, and garlic powder. 2. Sear the salmon Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the salmon and cook for about 4 to 5 minutes per side, depending on thickness, until golden and nearly cooked through. Remove and set aside. 3. Cook the shrimp In the same skillet, add the shrimp and cook for about 1 to 2 minutes per side until pink and just cooked. Remove and set aside with the salmon. 4. Make the sauce Lower the heat to medium. Add 3 tbsp butter and the garlic to the skillet. Cook for about 30 seconds until fragrant. Pour in the white wine and let it simmer for 2 to 3 minutes to reduce slightly. Add the broth, heavy cream, Parmesan, Italian seasoning, thyme, and red pepper flakes if using. Stir until smooth. Add the cherry tomatoes and simmer for 3 to 4 minutes, until the tomatoes soften slightly but still hold their shape. 5. Finish the dish Stir in the lemon juice and parsley. Return the salmon and shrimp to the skillet and spoon the sauce over the top. Let everything warm together for 2 to 3 minutes on low heat. 6. Serve Garnish with extra thyme and parsley. Serve hot with: mashed potatoes rice pasta crusty bread roasted asparagus or green beans Tips Use skinless salmon if you want the exact plated look, but skin-on works too. Don’t overcook the shrimp - they finish very fast. Freshly grated Parmesan melts better into the sauce than pre-shredded. If you want a lighter sauce, reduce the cream to 1/2 cup. Optional variations Add spinach at the end for extra greens. Swap Parmesan for Pecorino for a sharper flavor. Use half-and-half instead of heavy cream for a lighter version. Add mushrooms for more depth. Quick flavor boost For a brighter finish, add a little extra lemon juice right before serving. This dish feels restaurant-style but is easy enough for a weeknight dinner.

ann_ann886's tweet photo. Salmon & Shrimp in White Wine Garlic Butter Sauce

Serves
4 servings

Ingredients
For the seafood
4 salmon fillets, about 5 to 6 oz each
8 to 10 oz large shrimp, peeled and deveined
Salt and black pepper, to taste
1/2 tsp paprika
1/2 tsp garlic powder
2 tbsp olive oil
2 tbsp unsalted butter
For the sauce
3 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup dry white wine
3/4 cup heavy cream
1/2 cup chicken broth or seafood broth
1/2 cup grated Parmesan
1 cup cherry tomatoes, halved
1 tsp Italian seasoning
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves, plus more for garnish
1 tbsp lemon juice
Optional: pinch of red pepper flakes

Instructions
1. Season the seafood
Pat the salmon and shrimp dry.
Season both with salt, black pepper, paprika, and garlic powder.
2. Sear the salmon
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
Add the salmon and cook for about 4 to 5 minutes per side, depending on thickness, until golden and nearly cooked through. Remove and set aside.
3. Cook the shrimp
In the same skillet, add the shrimp and cook for about 1 to 2 minutes per side until pink and just cooked. Remove and set aside with the salmon.
4. Make the sauce
Lower the heat to medium.
Add 3 tbsp butter and the garlic to the skillet. Cook for about 30 seconds until fragrant.
Pour in the white wine and let it simmer for 2 to 3 minutes to reduce slightly.
Add the broth, heavy cream, Parmesan, Italian seasoning, thyme, and red pepper flakes if using. Stir until smooth.
Add the cherry tomatoes and simmer for 3 to 4 minutes, until the tomatoes soften slightly but still hold their shape.
5. Finish the dish
Stir in the lemon juice and parsley.
Return the salmon and shrimp to the skillet and spoon the sauce over the top. Let everything warm together for 2 to 3 minutes on low heat.
6. Serve
Garnish with extra thyme and parsley.
Serve hot with:
mashed potatoes
rice
pasta
crusty bread
roasted asparagus or green beans

Tips
Use skinless salmon if you want the exact plated look, but skin-on works too.
Don’t overcook the shrimp - they finish very fast.
Freshly grated Parmesan melts better into the sauce than pre-shredded.
If you want a lighter sauce, reduce the cream to 1/2 cup.
Optional variations
Add spinach at the end for extra greens.
Swap Parmesan for Pecorino for a sharper flavor.
Use half-and-half instead of heavy cream for a lighter version.
Add mushrooms for more depth.
Quick flavor boost
For a brighter finish, add a little extra lemon juice right before serving.
This dish feels restaurant-style but is easy enough for a weeknight dinner.

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