Instructions
Step 1. Cook the spaghetti in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Step 2. Pat the salmon fillets dry and season with 1 teaspoon Cajun seasoning, paprika, garlic powder, salt, and black pepper.
Step 3. Season the shrimp with the remaining Cajun seasoning.
Step 4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the salmon for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Step 5. Add the remaining olive oil and butter to the skillet. Cook the shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
Step 6. Reduce the heat to medium. Add the shallot and cook for 2 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Step 7. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
Step 8. Add the spinach and cook until wilted. Stir in the lemon juice and red pepper flakes if using.
Step 9. Add the cooked spaghetti to the sauce and toss until evenly coated. Use reserved pasta water as needed to reach the desired consistency.
Step 10. Return the shrimp to the skillet and gently mix with the pasta.
Step 11. Plate the pasta, top with the salmon fillets, and garnish with fresh parsley.
Step 12. Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best results, store the salmon separately from the pasta if possible.
Reheat gently in a skillet over low heat with a splash of cream, milk, or water to loosen the sauce.
Microwave in 30-second intervals, stirring between each interval until warmed through.
Freezing is not recommended, as the cream sauce may separate when thawed and reheated.
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