Easy but spectacular, this creamy Tuscan salmon pasta with shrimp, spinach and sundried tomatoes is a delicious dinner recipe.

Ingredients
- Salmon. Trout can be used as substitute. Chicken breasts or boneless thighs can be used if you can’t eat seafood.
- Shrimp/Prawns.
- Onion.
- Garlic.
- Fresh baby spinach.
- Sundried tomatoes. I always use sundried tomatoes in oil/marinade.
- Cream. Heavy cream or whipping cream. A good dairy-free alternative is cashew cream. Coconut milk or cream can also be used.
- Salt and black pepper.
- Lemon juice.
- Pasta. I used Tagliatelle but any pasta shape will work.
- Parmesan cheese.

How to make Tuscan salmon shrimp pasta
- Cook the seafood: Pat the salmon fillets dry with paper towels then drizzle with olive oil and season with salt and black pepper. Heat a large skillet or pan over medium-high heat then place the salmon skin-side down, in the pan and allow to sear 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.
- Make the sauce: Add the onion and garlic to the pan with a knob of butter (or a splash of olive oil). Cook until fragrant then add the spinach leaves and sun-dried tomatoes. Cook until the spinach is wilted then pour in the cream. Stir in 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 pan-seared salmon and shrimp back to the creamy sauce and cook for another minute to warm through the seafood.
- Combine: 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 and garnish with fresh herbs like parsley or basil (optional).
Can I make this ahead?
This dish is definitely best served immediately but any leftovers can be kept in an airtight container in the refrigerator and reheated gently with a splash of water over medium-low heat. I wouldn’t recommend freezing the cream sauce as it might split once thawed.
Can I serve this with anything else?
Yes of course. The creamy Tuscan salmon recipe is delicious with pasta or rice. You could also serve it with a side of potatoes or extra vegetables like sautéed broccoli or asparagus. For a low carb or Keto meal, use cauliflower rice.



Salmon recipes



Creamy Tuscan Salmon Shrimp pasta
Ingredients
- 350 g (12,3oz) salmon (I used skin-on fillets)
- 500 g (1lb) shrimp/prawns Peeled and deveined
- 2 tbsp olive oil
- ½ onion minced
- 4 garlic cloves crushed
- 3 cups baby spinach
- 6 sundried tomatoes sliced
- 1 cup cream
- 1-2 tsp lemon juice
- salt and 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.
Super awesome ?
I am making this for dinner tonight. Do you use fresh grated Parmesan cheese?
Yes, I do.
Looks great! Are the sd tomatoes in oil?
Yes, I mostly use the tomatoes in oil – just drain well.
Looking for a recipe to have friends over, it will be a success!!!!!
Beautiful recipe. I added a chopped red chilli and some chilli flakes with a couple tablespoons of capers. Thank you from an Aussie mum
So pleased you loved it!
Is there a conversion ratio for jarred sun dried tomatoes in oil versus the “6 sundried tomatoes?” Or do you just mean 6 pieces of sun dried tomatoes in oil from a jar?
Yes, just 6 pieces of sun dried tomato. You can add more if you really like sun-dried tomatoes.
I made this tonight and it is soooo good! Thank you
This was such a great find. It came out so good. Thank you for this recipe