Ingredients:
For the Blackened Salmon:
4 salmon fillets
2 tbsp Cajun seasoning or blackened seasoning
2 tbsp olive oil
Salt and pepper, to taste
For the Cajun Shrimp:
12 large shrimp, peeled and deveined
1 tbsp Cajun seasoning
1 tbsp butter
2 garlic cloves, minced
For the Creamy Garlic Pasta:
12 oz penne or fettuccine pasta
2 tbsp butter
4 garlic cloves, minced
1 cup heavy cream
1 cup Parmesan cheese, grated
1 tsp Italian seasoning
Salt and pepper, to taste
For the Asparagus:
12 asparagus spears, trimmed
1 tbsp olive oil
Salt and pepper, to taste
Directions:
Cook the Pasta: Boil pasta according to package instructions. Drain and set aside.
Blacken the Salmon: Rub salmon with Cajun seasoning. Heat olive oil in a skillet over medium-high heat. Sear salmon for 3-4 minutes on each side until crispy and cooked through. Remove and keep warm.
Sauté the Shrimp: In the same skillet, melt butter and add garlic. Toss shrimp with Cajun seasoning, then cook for 2-3 minutes per side until pink and opaque. Set aside.
Prepare the Creamy Pasta: In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens, about 3-4 minutes. Add Italian seasoning, salt, and pepper. Toss the pasta in the sauce until coated.
Sear the Asparagus: Heat olive oil in a separate pan and sauté asparagus with salt and pepper until tender, about 5 minutes.
Assemble & Serve: Plate the creamy pasta first, top with blackened salmon and shrimp, and serve with the asparagus on the side. Garnish with a sprinkle of parsley or Parmesan cheese.
Notes & Variations:
Swap salmon for chicken if preferred.
Add a pinch of paprika or chili flakes for extra spice.
For a lighter version, use half-and-half instead of heavy cream.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4
Calories per Serving: 700
