TUSCAN SALMON PASTA AND SHRIMP
This creamy Tuscan salmon pasta with shrimp, spinach, and sundried tomatoes is a delectable supper meal. So, let X2coupons show you how to prepare this delicious dish.
The full recipe, including measurements, may be found in the recipe card below.
- Spinach baby
- Tomatoes and sun-dried Sundried tomatoes in oil/marinade are always a favorite of mine.
- Cream. Heavy cream or whipped cream
- Season with salt and pepper.
- Juice of lemon
- Pasta. The tagliatelle was used, but any pasta form will do.
- Parmigiano-Reggiano cheese
HOW TO MAKE THE TUSCAN SALMON SHRIMP PASTA
Cook the seafood: Pat the salmon fillets dry before brushing them with olive oil and seasoning them with salt and pepper. Heat a large skillet over medium-high heat, then add the salmon, skin-side down, and cook for 3-4 minutes, or until the skin is crisp. Cook for another minute after carefully flipping over. Set aside after removing from the pan. Drizzle olive oil over the shrimp/prawns and season with salt and pepper. Cook for 1 minute per side in the same pan until almost done. Take out and set aside.
Make the sauce: Melt the butter in a skillet with the onion and garlic (or a splash of oil). Cook until the spinach and sundried tomatoes are aromatic, then add them. Pour in the cream when the spinach has wilted. Season with salt & pepper and a splash of lemon juice. Allow boiling for a few minutes, or until the sauce coats the back of a spoon easily. Return the salmon and shrimp to the sauce and simmer for another minute to warm through.
Toss cooked pasta with some of the sauce and a bit of the conserved pasta water, then top with Parmesan. Serve the pasta with the salmon, shrimp, and sauce on top.
CAN I PREPARE THIS IN ADVANCE?
This dish is best served immediately, but any leftovers can be stored in airtight containers in the fridge and warmed gently over medium heat with a splash of water. I would not recommend storing this dish since the cream sauce may separate when thawed.