Description
This creamy Tuscan salmon and shrimp pasta combines tender salmon fillets and succulent shrimp with a rich cream sauce featuring spinach and sundried tomatoes. Perfect for an easy yet impressive dinner, this Italian-inspired dish offers a delightful balance of flavors and textures, with a luscious Parmesan cheese finish.
Ingredients
Seafood
- 350 g (12.3 oz) salmon fillets, skin-on
- 500 g (1 lb) shrimp or prawns, peeled and deveined
Vegetables & Aromatics
- ½ onion, minced
- 4 garlic cloves, crushed
- 3 cups baby spinach
- 6 sundried tomatoes, sliced
Dairy & Condiments
- 1 cup cream
- ½ cup Parmesan cheese, grated
- 2 tbsp olive oil
- Knob of butter or splash of olive oil for cooking
- 1-2 tsp lemon juice
- Salt and pepper, to taste
Pasta
- 500 g (1 lb) pasta
Instructions
- Prepare and season salmon: Pat the salmon fillets dry with paper towels then drizzle with olive oil. Season both sides generously with salt and pepper to enhance flavor and create a crisp skin.
- Cook salmon fillets: Heat a large pan over medium-high heat. Place the salmon fillets skin-side down and cook undisturbed for 3-4 minutes until the skin is crisp and golden. Flip carefully and cook for another minute. Remove the fillets from the pan and set aside.
- Season shrimp: Season peeled and deveined shrimp with salt and pepper, then drizzle with olive oil.
- Cook shrimp: In the same pan, cook shrimp for 1 minute on each side until just cooked through but still tender. Remove and set aside with the salmon.
- Sauté aromatics: Add a knob of butter or a splash of olive oil to the pan. Sauté minced onion and crushed garlic until fragrant and softened, about 2-3 minutes.
- Cook spinach and sundried tomatoes: Add baby spinach and sliced sundried tomatoes to the pan. Cook until the spinach wilts down completely.
- Make cream sauce: Pour in the cream and add lemon juice. Season with salt and pepper. Let the mixture simmer gently for several minutes until the sauce thickens slightly and coats the back of a spoon.
- Reheat seafood: Return the cooked salmon and shrimp to the sauce. Allow them to warm through for about one minute, letting the flavors meld.
- Prepare pasta: Cook pasta according to package instructions until al dente. Reserve some pasta water before draining.
- Toss pasta with sauce: Add the hot pasta to the pan with the creamy sauce. Toss well, adding reserved pasta water to loosen the sauce as needed. Stir in grated Parmesan cheese for richness.
- Serve: Plate the pasta and top with the salmon, shrimp, and extra sauce. Garnish with additional Parmesan if desired and serve immediately for a comforting, flavorful dinner.
Notes
- Ensure salmon skin is patted dry for best crispness.
- Reserve some pasta water to adjust sauce consistency.
- Use peeled and deveined shrimp for quicker cooking and ease.
- Feel free to substitute baby kale for spinach if preferred.
- For a lighter version, substitute cream with half-and-half or a lighter cream alternative.
