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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
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
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