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