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If you’re looking for a restaurant-worthy seafood dinner that’s surprisingly easy to make at home, this Grilled Salmon with Shrimp Scampi is the perfect recipe. The salmon is grilled to perfection, and the shrimp are topped with a buttery garlic, fresh lemon, and herbs. Pair this with your favorite gluten-free pasta, and you have a meal that’s packed with bright, fresh flavor.
Whether you’re hosting guests or simply craving a special meal at home, this grilled scampi recipe is sure to become a new family favorite. Best of all, it comes together in under an hour.
Why You’ll Love This Grilled Salmon and Shrimp Scampi
This recipe combines two classic seafood favorites into one delicious dish. The flaky salmon pairs perfectly with the lightness of the shrimp scampi, made with garlic, lemon juice, and butter. It’s the ultimate seafood scampi recipe, I can promise!
This grilled salmon and shrimp scampi is one of those recipes that feels fancy but couldn’t be easier to make.
- Packed with fresh lemon, garlic, and herb flavor
- High in protein and easily gluten-free
- Ready in under an hour
- Perfect for both weeknight dinners and special occasions
- Easy enough for beginner cooks
- A delicious meal for seasonal grilling
- Delicious when served with vegetables, pasta, or rice
Ingredients and Notes
This easy seafood pasta is made with tender salmon, juicy shrimp, gluten-free pasta, and a bright lemon garlic sauce that’s packed with fresh flavor. *Scroll to the recipe card for the complete details!
For the Marinade
- Garlic: Fresh minced garlic infuses both the salmon and shrimp with bold flavor.
- Melted butter: Creates a rich base for the marinade while adding that classic shrimp scampi flavor.
- Extra-virgin olive oil: Helps coat the seafood and balances the richness of the butter.
- Fresh lemons: Freshly squeezed lemon juice brightens the marinade and gives the dish the desired citrus flavor.
- Sea salt and black pepper: Simple seasonings that enhance the natural flavor of the seafood.
- Crushed red pepper flakes: Add just a touch of heat to balance the buttery lemon sauce.
- Fresh parsley: Adds fresh, herbaceous flavor to the marinade and a beautiful garnish before serving.
For the Sauce
- Reserved marinade: Half of the prepared marinade becomes the flavorful base for the sauce.
- Chicken broth: Adds depth while creating a light sauce that coats the pasta.
- Cherry tomatoes: Halved tomatoes soften as they cook, adding sweetness and a pop of color.
- Baby spinach: Wilts quickly into the warm sauce for an easy way to add extra greens.
Everything Else
- Wild salmon: Skinless salmon fillets cut into bite-sized pieces cook quickly and are tender. *Wild-caught salmon is recommended for the best flavor.
- Medium shrimp: Peeled and deveined shrimp cook in just a few minutes and pair perfectly with the salmon.
- Gluten-free linguine or fettuccine: Long pasta is ideal for soaking up every bit of the buttery lemon garlic sauce. Use your favorite gluten-free variety.
Where I Buy My Salmon
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Grilled Salmon & Shrimp Scampi
This seafood pasta comes together in just a few simple steps. Marinating the seafood first allows all of the bright lemon garlic flavors to soak in before everything is cooked.
- Prepare the Marinade: In a large bowl, whisk together the minced garlic, melted butter, olive oil, lemon juice, sea salt, black pepper, crushed red pepper flakes, and chopped parsley until well combined. *Reserve half of the marinade in a separate bowl—this will become the sauce later.
- Marinate the Seafood: Add the salmon pieces and shrimp to the remaining marinade, gently tossing to coat. Let the seafood marinate in the refrigerator for about 30 minutes while you prepare the remaining ingredients.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta of choice according to the package directions until al dente. Reserve about ½ cup of the pasta water before draining.
- Grill the Salmon and Shrimp: Heat the grill to medium-high heat. Add the marinated salmon, shrimp, and lemon skewers. Cook for 2 to 3 minutes per side, turning gently until the salmon is just cooked through and the shrimp are pink and opaque. Transfer the seafood to a clean plate.
- Make the Sauce: Heat a sautée pan over medium heat. Pour the reserved marinade into the skillet along with the chicken broth. Stir in the cherry tomatoes and cook until they begin to soften, about 3 to 4 minutes. Add the baby spinach and cook just until wilted.
- Bring Everything Together: Return the cooked pasta to the skillet and gently toss until coated in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce. Fold in the salmon and shrimp, being mindful not to break up the salmon too much.
- Garnish and Serve: Finish with additional fresh parsley and serve immediately with extra lemon wedges, if desired.
Tips from Lexi
- Don’t over-marinate the seafood. Because the marinade contains fresh lemon juice, 30 minutes is plenty. Marinating longer can begin to change the texture of the seafood.
- Cook the salmon gently. The salmon pieces are delicate, so use a spatula and avoid stirring too often.
- Save your pasta water. A splash of starchy pasta water helps create a silky sauce that clings perfectly to the noodles.
FAQ’s
This recipe is best served immediately after cooking. However, you can prepare the marinade, chop the parsley, halve the tomatoes, and peel the shrimp up to one day in advance to make dinner come together even faster.
Yes! Just be sure both are completely thawed and patted dry before marinating. Removing excess moisture helps the seafood cook evenly and develop the best flavor.
Both gluten-free linguine and fettuccine work beautifully because they hold onto the lemon garlic sauce. Feel free to use your favorite gluten-free pasta shape if that’s what you have on hand.
Yes. Simply replace the butter with your favorite dairy-free butter alternative for a dairy-free version with the same rich, lemony flavor.
The cherry tomatoes and spinach add plenty of freshness, but asparagus, zucchini, broccoli, peas, or artichoke hearts would all make wonderful additions.
How to Store Grilled Salmon Shrimp Scampi
While seafood is always best enjoyed fresh, leftovers store surprisingly well and make a delicious lunch or dinner the next day.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezer: Freezing is not recommended, as the salmon, shrimp, and pasta can become soft once thawed.
- To Reheat: Warm gently in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce. You can also microwave in 30-second intervals until heated through, taking care not to overcook the seafood.
More Seafood Recipes You’ll Love
If you loved this grilled salmon and shrimp scampi recipe, here are a few more seafood favorites to try:
- Grilled Salmon Bowl
- Grilled Shrimp Skewers
- Air Fryer Salmon
- Shrimp Sushi Bake
- Sheet Pan Salmon and Vegetables
- Costa Rica Shrimp
Grilled Salmon and Shrimp Scampi
Ingredients
Marinade::
- 3 garlic cloves minced
- 5 tablespoons melted butter
- 1 tablespoon olive oil
- 3 lemons juiced
- 1/2 teaspoon pepper more to taste
- 1/2 teaspoon salt more to taste
- 1/4 teaspoon red pepper flakes more to taste
- 1/2 cup fresh parsley roughly chopped, set more aside for garnish
- 1 lemon sliced into thin wedges
Sauce:
- 1/2 marinade ingredients
- 1/2 cup chicken broth
- 1 cup halved cherry tomatoes
- 4 cups baby spinach leaves
Other Ingredients::
- 1 pound wild salmon filet skinned,
cut into 1-inch pieces
- 1/2 pound uncooked medium shrimp peeled and deveined
- 8 oz gluten-free linguine or fettuccine pasta cooked according to package instructions
Instructions
- Place all marinade ingredients except for thinly sliced lemon in a medium mixing bowl and mix until well mixed. Pour half of the marinade in medium saucepan and set aside.
- Pat the salmon and shrimp dry and sprinkle with a small amount of salt and pepper. Add the salmon and shrimp to the marinade and toss well until well coated. Cover and place in the fridge for 30 minutes.
- Over medium heat, bring the marinade ingredients in the saucepan to a simmer. Add in the chicken stock and tomatoes and cook until the tomatoes soften, about 8-10 minutes. Taste and adjust seasoning as needed.
- Add in spinach and cook over medium-low heat, just until the spinach has wilted. Take the sauce off-heat and set-aside until ready to serve.
- Once fish is done marinating, assemble the skewers. Place the salmon on first, then the shrimp, and then the sliced lemon. We fold over the sliced lemon to make it easier to lay on the grill. Assemble the skewers in that pattern until all of the salmon and shrimp are used up. Place the skewers on the grill for about 5 minutes on each side, until opaque and just cooked through.
- Take the grilled shrimp and salmon off the skewers and place in a large mixing bowl, add in sauce and linguine and toss well. Top with roughly chopped parsley for garnish and serve.
This is definitely going to be my next favorite recipe!!
Steve,
http://www.thehealthyperspective.com
I NEED to try this! So light and flavorful for summer!!
YES!!!
My two favorite seafoods together–salmon and shrimp!
My grill’s going to be well used this Summer. Thank you soooo much for sharing this great recipe!
Beautiful! So simple yet so much flavor and nutrition and satisfaction. Love it!
– MAK