1-First Step: Get everything ready Pat the salmon fillets dry with paper towels so they sear better in the pan. If your shrimp are not already peeled and deveined, do that now, and decide whether you want to leave the tails on for presentation or remove them for easier eating. Measure out the Cajun seasoning, paprika, flour, broth, cream, cheese, spinach, butter, and oil before turning on the stove. Set the seafood on a plate and season it lightly with some of the Cajun seasoning. This helps the flavors soak in from the start. If you are using homemade Cajun seasoning, taste it first so you know how salty or spicy it is.

2-Second Step: Start the cream sauce Place a skillet over medium heat and melt 5 tablespoons of unsalted butter. Once the butter is fully melted, add 1 tablespoon all-purpose flour, 2 teaspoons Cajun seasoning, and 1 teaspoon paprika. Whisk for about 1 minute and let the flour cook out so the sauce will not taste raw. Slowly stir in 1 cup heavy cream and 1 cup chicken broth. Keep whisking so the sauce stays smooth. Let it simmer gently for about 10 minutes, or until it thickens enough to coat the back of a spoon. Stir now and then so it does not stick to the pan. If your Cajun mix is very salty, hold back a little seasoning at first. You can always add more later.

3-Third Step: Cook the salmon In another skillet, melt 2 tablespoons unsalted butter with 1 tablespoon vegetable oil over medium heat. The mix of butter and oil gives the salmon a nice golden crust while helping prevent burning. Add the salmon fillets and cook them for 3 to 4 minutes per side, depending on thickness. The salmon is done when it reaches an internal temperature of 145°F. If you do not have a thermometer, look for flesh that flakes easily with a fork. Move the salmon to a plate and keep it warm while you cook the shrimp.

4-Fourth Step: Cook the shrimp Add the shrimp to the same pan and season them with the rest of the Cajun seasoning. Cook for 2 to 3 minutes per side until they turn pink and opaque. Shrimp cook quickly, so keep a close eye on them. Overcooked shrimp can become rubbery, which is why fresh shrimp and careful timing matter so much in this Cajun shrimp recipe. If your shrimp are especially large, they may need a little more time. If they are smaller, they may need less. Adjust based on size so they stay tender.

5-Fifth Step: Finish the sauce Once the sauce has thickened, add the shredded Monterey Jack cheese and fresh baby spinach. Stir until the cheese melts and the spinach wilts. The sauce should become smooth, creamy, and a little stretchy from the melted cheese. Taste the sauce before combining it with the seafood. Add a pinch more Cajun seasoning if you want more heat, or a splash of broth if it needs to loosen a little. Then, return the salmon and shrimp to the skillet and spoon the sauce over them so everything is coated well.

6-Final Step: Garnish and serve Top the finished Cajun salmon and shrimp with chopped parsley. Serve right away while the sauce is hot and creamy. This dish works well as a dinner or main course for four people, and it feels especially good when paired with a side that can soak up the sauce. You can serve it with mashed potatoes, rice, pasta, garlic bread, or grilled vegetables. For a simple family meal, rice or mashed potatoes are usually the easiest choices. If you want a lighter plate, grilled asparagus or broccoli works well too.