Ingredients
For the seafood:
* 2 salmon fillets (about 6 oz each)
* 8 oz large shrimp, peeled and deveined
* 1 teaspoon paprika
* 1 teaspoon garlic powder
* Salt and black pepper, to taste
* 2 tablespoons olive oil
For the lemon butter cream sauce:
* 3 tablespoons unsalted butter
* 4 cloves garlic, minced
* 1 cup heavy cream
* ½ cup chicken broth
* Juice of 1 lemon
* 1 teaspoon lemon zest
* ½ cup grated Parmesan cheese
* 1 tablespoon fresh parsley, chopped
* Salt and black pepper, to taste
Instructions
1. Pat the salmon and shrimp dry with paper towels. Season both with paprika, garlic powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, cook the shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside with the salmon.
4. Reduce the heat to medium. Add butter to the skillet. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Simmer for 2 minutes.
6. Add the heavy cream and lemon zest. Stir well and let the sauce gently simmer for 3–4 minutes until slightly thickened.
7. Mix in the Parmesan cheese and parsley. Season with additional salt and pepper to taste.
8. Return the salmon and shrimp to the skillet. Spoon the creamy lemon butter sauce over the seafood and simmer for 1–2 minutes to warm through.
