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Creamy Tuscan Salmon Shrimp pasta
Easy but spectacular, this creamy Tuscan salmon pasta with shrimp, spinach and sundried tomatoes is a delicious dinner recipe.
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
528
kcal
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:
528
kcal
|
Carbohydrates:
64
g
|
Protein:
38
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
264
mg
|
Sodium:
743
mg
|
Potassium:
546
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
1650
IU
|
Vitamin C:
10
mg
|
Calcium:
164
mg
|
Iron:
4
mg