Creamy Tuscan Salmon Shrimp Pasta

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

Creamy Tuscan salmon shrimp pasta

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.
Creamy Tuscan salmon shrimp sauce for pasta

How to make Tuscan salmon shrimp pasta

  1. 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.
  2. 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.
  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 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.

Creamy Tuscan salmon shrimp pasta ingredients

Salmon recipes

Creamy Tuscan salmon shrimp pasta

Creamy Tuscan Salmon Shrimp pasta

Easy but spectacular, this creamy Tuscan salmon pasta with shrimp, spinach and sundried tomatoes is a delicious dinner recipe.
4.45 from 131 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
Calories: 528kcal
Author: Alida Ryder
Servings: 4 – 6

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

16 Comments

  1. I used Goya Cream of coconut in the can and it was too sweet. I should have used unsweetened coconut cream or heavy cream. Now I know, otherwise, very good.

  2. Hello,
    Am I able to make the seafood in this dish one day in advance as opposed to the same day as the sauce?

    Thank you!

    1. You could but as seafood cooks so quickly, I don’t think it’s necessary. You could fully prep (peel the shrimp, etc.) the seafood the day before and keep in the fridge then cook just before making the sauce. The seafood also adds a lot of flavor to the sauce as the “fond” it leaves in the bottom of the pan is packed with flavor.

  3. Beautiful recipe. I added a chopped red chilli and some chilli flakes with a couple tablespoons of capers. Thank you from an Aussie mum

      1. 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?