Creamy Tuscan Salmon Shrimp Pasta

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

Ingredients

Full recipe and 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

1. 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.
2. 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.
3. 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.

Salmon recipes

1. Easy Pan Seared Salmon with Dill Yogurt Sauce
2. Creamy salmon pasta
3. White wine garlic salmon

Creamy Tuscan Salmon Shrimp pasta

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

4.23 from 18 votes

Print Pin Rate

Course: Dinner

Cuisine: Italian

Keyword: Creamy shrimp pasta, Salmon pasta, Tuscan salmon

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 - 6

Calories: 528kcal

Author: Alida Ryder

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