Creamy Cajun Seafood & Broccoli Pasta with Parmesan Crusted Salmon

Ingredients

For the Crusted Salmon:

1 large salmon fillet

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

2 tbsp unsalted butter, melted

1 tsp Cajun or Creole seasoning

For the Pasta and Seafood:

8 oz fettuccine or linguine pasta

1 cup broccoli florets

1/2 lb large shrimp, peeled and deveined (tails left on)

1 tbsp olive oil

4 tbsp unsalted butter

3 cloves garlic, minced

2 cups heavy whipping cream

1 cup freshly grated Parmesan cheese

1 tbsp Cajun or Creole seasoning

1 tsp smoked paprika (plus heavy extra for garnish)

Salt and black pepper to taste

Dried parsley, for heavy garnish

Instructions

Bake the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. In a small bowl, combine the panko breadcrumbs, 1/4 cup Parmesan cheese, melted butter, and 1 tsp Cajun seasoning. Pat the salmon dry, then press the panko mixture firmly onto the top of the fillet to create a thick crust. Bake for 12-15 minutes, or until the fish flakes easily and the crust is golden brown and crispy.

Cook Pasta and Broccoli: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions. During the last 3 minutes of the cooking time, drop the broccoli florets into the boiling water. Drain the pasta and broccoli together and set aside.

Sear the Shrimp: In a large, deep skillet, heat the olive oil over medium-high heat. Lightly dust the shrimp with a pinch of Cajun seasoning and sear for 1 to 2 minutes per side until they are pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Cream Sauce: Reduce the skillet heat to medium. Melt the 4 tablespoons of butter in the pan, then add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, stirring to scrape up any flavorful browned bits from the pan. Allow the cream to come to a gentle simmer and cook for 3-4 minutes to slightly reduce.

Finish the Sauce: Whisk the grated Parmesan cheese, Cajun seasoning, and smoked paprika into the simmering cream. Continue to stir until the cheese is completely melted and the sauce is thick and smooth. Season with salt and black pepper to taste.

Combine: Add the cooked pasta, broccoli, and seared shrimp back into the skillet. Toss everything gently until the pasta and vegetables are entirely coated in the rich cheese sauce.

Plate and Garnish: Transfer the deeply coated pasta, shrimp, and broccoli to a large serving dish or take-out tray. Carefully place the crusted baked salmon right on top. Finish the dish by generously dusting the entire plate with extra smoked paprika and dried parsley to match the heavily seasoned visual style. Serve immediately.