Creamy Tuscan Salmon Shrimp pasta
User Reviews
4.5
Creamy Tuscan Salmon Shrimp pasta
Description
This recipe features salmon fillets, cooked skin-side down to get a crisp surface, and shrimp sautéed briefly until nearly cooked. The pan is then used to prepare a creamy sauce by first cooking minced onion and crushed garlic, followed by adding baby spinach and sliced sundried tomatoes, which contribute a pleasant tartness and depth. Heavy cream is added and simmered until the sauce coats the back of a spoon, then lemon juice, salt, and black pepper season it. Parmesan cheese is stirred in to add umami and creaminess. The cooked salmon and shrimp return to the pan to warm through, and the sauce is combined with cooked pasta to create a cohesive dish.
The pasta carries the rich, creamy sauce, complementing the tender seafood and the slight acidity of sundried tomatoes and lemon juice. Cooking salmon with skin on adds texture contrast, while spinach adds a mild earthy flavor and color. This pasta serves as a satisfying meal combining seafood and creamy sauce without overwhelming heaviness.
Ingredients
- 350 g (12,3oz) salmon (I used skin-on fillets)
- 500 g (1lb) Shrimp Peeled and deveined, or prawns
- 2 tbsp olive oil
- ½ onion minced
- 4 garlic crushed, cloves
- 3 cups baby spinach
- 6 sundried tomatoes sliced
- 1 cup cream
- 1-2 tsp lemon juice
- salt to taste
- black pepper to taste
- ½ cup Parmesan Cheese grated
- 500 g (1lb) pasta
Instructions
- Pat the salmon fillets down then drizzle with olive oil and season with salt and pepper.
- Heat a large pan over medium-high heat then place the salmon, skin-side down, in the pan and allow to cook for 3-4 minutes until the skin is crisp.
- Carefully flip over and cook for another minute. Remove from the pan and set aside.
- Season the shrimp/prawns with salt and pepper and drizzle with olive oil.
- Cook in the same pan for 1 minute per side until almost cooked through.
- Remove and set aside.
- Add the onion and garlic to the pan with a knob of butter (or a splash of oil).
- Cook until fragrant then add the spinach and sundried tomatoes.
- Cook until the spinach is wilted then pour in the cream. Add a squeeze of lemon juice and season with salt and pepper.
- Allow to simmer for a few minutes until the sauce easily coats the back of a spoon.
- Add the salmon and shrimp back to the sauce and cook for another minute to warm through the seafood.
- Spoon some of the sauce over cooked pasta and toss with a little reserved pasta water and Parmesan.
- Serve the pasta topped with the salmon, shrimp and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 264mg | 88% |
| Sodium | 743mg | 31% |
| Potassium | 546mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1650IU | 33% |
| Vitamin C | 10mg | 11% |
| Calcium | 164mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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