Easy but spectacular, this creamy Tuscan salmon pasta with shrimp, spinach and sundried tomatoes is a delicious dinner recipe.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Salmon.
- Shrimp/Prawns.
- Onion.
- Garlic.
- Baby spinach.
- Sundried tomatoes. I always use sundried tomatoes in oil/marinade.
- Cream. Heavy or whipping cream.
- Salt and 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 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.
- Make the sauce: 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.
- 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.
Can I make this ahead?
This recipe is definitely best served immediately but any leftovers can be kept in airtight containers in the fridge and reheated with a splash of water gently over medium heat. I wouldn’t recommend freezing this recipe as the cream sauce might split once thawed.
Salmon recipes
Creamy Tuscan Salmon Shrimp pasta
Easy but spectacular, this creamy Tuscan salmon pasta with shrimp, spinach and sundried tomatoes is a delicious dinner recipe.
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Servings: 4 - 6
Calories: 528kcal
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.
Nutrition
Calories: 528kcal | Carbohydrates: 64g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 264mg | Sodium: 743mg | Potassium: 546mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1650IU | Vitamin C: 10mg | Calcium: 164mg | Iron: 4mg
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