1-First step: Prep the seafood and get your pan ready Start by patting the salmon fillets and shrimp dry with paper towels. Dry seafood browns better, and it also keeps the seasoning from sliding off. If your shrimp still has tails on, leave them on for presentation or remove them if you want easier eating. Season the salmon with half of the 2 tablespoons Cajun seasoning, and season the shrimp with the remaining Cajun seasoning, keeping the flavors balanced from the start. Set out two skillets if you have them, because this recipe moves quickly once the heat is on. A large skillet will be used for the sauce, while a separate skillet handles the seafood. This setup keeps the salmon and shrimp from overcooking while the sauce thickens.

2-Second step: Build the creamy garlic-style sauce Place a large skillet over medium heat and melt 5 tablespoons unsalted butter. Once the butter is melted, add 1 tablespoon all-purpose flour, 2 teaspoons Cajun seasoning, and 1 teaspoon paprika. Whisk everything together and cook for 1 minute. This short cooking time gets rid of the raw flour taste and starts the flavor base for the sauce. Next, pour in 1 cup heavy cream and 1 cup chicken broth. Whisk until smooth, then let the sauce simmer for about 10 minutes. Stir now and then so nothing sticks to the bottom. The sauce should thicken enough to coat the back of a spoon. If you want a thinner sauce, you can add a small splash of broth. If you want it thicker, let it simmer a little longer.

3-Third step: Sear the salmon In a separate skillet, melt 2 tablespoons unsalted butter with 1 tablespoon vegetable oil over medium heat. The oil helps the butter handle the heat better, so the salmon gets a nice golden sear without burning. Place the seasoned salmon fillets into the skillet and cook for 3 to 4 minutes per side, depending on thickness. You are aiming for a safe internal temperature of 145°F. A quick-read thermometer makes this easy and takes out the guesswork. If you are cooking for kids or older adults, this is a good step to check carefully. Remove the salmon to a plate once cooked so it stays tender while you finish the shrimp.

4-Fourth step: Cook the shrimp Use the same skillet or a clean hot skillet and add the shrimp. Since shrimp cook fast, keep a close eye on them. Cook for 2 to 3 minutes per side until they turn pink and opaque. Shrimp that cook too long can turn rubbery, so a short cook time is best. If you are using smaller shrimp, they may need less time. If you are using very large jumbo shrimp, they may take the full 3 minutes per side. The goal is tender seafood with a light Cajun crust, not a dry finish.

5-Fifth step: Finish the sauce with cheese and spinach 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 3 to 5 minutes. The cheese gives the sauce a smooth, melty finish, while the spinach adds a little freshness and color. If you are using frozen spinach, make sure it is thawed and very well drained before adding it. Too much water can make the sauce thin out. If the sauce gets too thick, add a splash of chicken broth and stir until it loosens up.

6-Final step: Combine, garnish, and serve Gently place the cooked salmon and shrimp into the sauce. Spoon some of the sauce over the seafood so everything gets coated. Let it sit for just a minute or two over low heat if needed, but do not let it simmer hard at this point. You want the seafood to stay juicy and soft. Finish with chopped parsley for garnish and serve right away. This Cajun shrimp and salmon with garlic cream sauce goes well with mashed potatoes, rice, pasta, quinoa, or grilled vegetables. For more easy meal ideas, you might also like these banana oat chocolate chip cookies for a simple treat after dinner.