1-First Step: Get everything ready Start by patting the salmon and shrimp dry with paper towels. This helps them brown better in the skillet. Remove the skin from the salmon fillets if that has not already been done, and peel and devein the shrimp if needed. Chop the parsley and measure all ingredients before you heat the stove. Having everything ready makes the cooking process smooth and fast. Season the seafood only when you are close to cooking so it stays fresh and does not sit too long with the Cajun spice. If you want to serve this with rice, mashed potatoes, or vegetables, start those sides first so they are ready when the seafood is done.

2-Second Step: Build the garlic cream sauce Place a skillet over medium heat and melt 5 tablespoons unsalted butter. Once the butter is melted, whisk in 1 tablespoon all-purpose flour, 2 teaspoons Cajun seasoning, and 1 teaspoon paprika. Stir for about 30 seconds so the flour cooks a little and the seasoning blooms in the butter. Next, slowly whisk in 1 cup heavy cream and 1 cup chicken broth. Keep whisking so the sauce stays smooth. Bring it to a gentle simmer, then lower the heat and cook for about 10 minutes, stirring now and then, until it starts to thicken. The sauce should coat the back of a spoon but still move easily in the pan.

3-Third Step: Cook the salmon In another skillet, heat 2 tablespoons unsalted butter and 1 tablespoon vegetable oil over medium heat. The oil helps keep the butter from browning too fast. Season the salmon fillets with 1 tablespoon Cajun seasoning, pressing it lightly onto both sides so the flavor sticks. Place the salmon in the hot skillet and cook for 3 to 4 minutes per side. The exact time depends on how thick the fillets are. You want a golden crust on the outside and salmon that flakes easily with a fork. For best food safety, the internal temperature should reach 145°F. If your fillets are thick, lower the heat a bit after the first side browns so the center cooks through without burning the outside.

4-Fourth Step: Cook the shrimp After the salmon is done, keep the same skillet hot and season the shrimp with the remaining 1 tablespoon Cajun seasoning. Add them to the pan and cook for 2 to 3 minutes per side. Shrimp cook very quickly, so watch them closely. They are ready when they turn pink, curl into a loose C shape, and look opaque in the center. Avoid overcooking the shrimp. If they curl tightly into an O shape, they may be a little too far cooked. If your skillet is small, cook the shrimp in two batches so they sear instead of steam.

5-Fifth Step: Finish the sauce Stir 1 cup shredded Monterey Jack cheese into the cream sauce and let it melt fully. Then add 2 cups fresh baby spinach. Stir until the spinach wilts into the sauce. The cheese makes the sauce smooth and a little stretchy, while the spinach softens and blends in nicely. Once the sauce is creamy and the spinach has wilted, taste it and see if it needs more Cajun seasoning. If you like more heat, you can add a small pinch, but do that carefully because Cajun spice can build quickly.

6-Final Step: Combine and serve Place the salmon and shrimp back into the skillet with the sauce, or spoon the sauce over the seafood on a serving platter. Let everything warm together for a minute so the flavors blend. Finish with chopped parsley for a fresh pop of color. Serve the dish right away while it is hot and creamy. This recipe is great with mashed potatoes, rice, pasta, or grilled vegetables.