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Creamy Tuscan Salmon Shrimp Pasta Recipe

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This Creamy Tuscan Salmon Shrimp Pasta combines succulent salmon fillets and tender shrimp in a rich and flavorful cream sauce infused with baby spinach, sundried tomatoes, garlic, and Parmesan cheese. Ready in just 25 minutes, this elegant seafood pasta dish is perfect for a comforting weeknight dinner or special occasion meal.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Seafood

  • 350 g (12.3 oz) salmon fillets, skin-on
  • 500 g (1 lb) shrimp/prawns, peeled and deveined

Vegetables & Aromatics

  • ½ onion, minced
  • 4 garlic cloves, crushed
  • 3 cups baby spinach
  • 6 sundried tomatoes, sliced

Dairy & Pantry

  • 2 tbsp olive oil
  • 1 knob of butter (optional, for cooking aromatics)
  • 1 cup cream
  • 1–2 tsp lemon juice
  • Salt and pepper, to taste
  • ½ cup Parmesan cheese, grated
  • 500 g (1 lb) pasta

Instructions

  1. Prepare and season salmon: Pat the salmon fillets dry with paper towels, then drizzle both sides with olive oil. Season generously with salt and pepper to taste.
  2. Cook salmon skin-side down: Heat a large pan over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy and golden brown.
  3. Finish cooking salmon: Carefully flip the salmon and cook for an additional 1 minute. Remove from the pan and set aside to keep warm.
  4. Season shrimp: Season the peeled and deveined shrimp with salt and pepper, then drizzle with olive oil for added flavor and to prevent sticking.
  5. Cook shrimp: Using the same pan, cook the shrimp for about 1 minute on each side until they turn pink and are almost cooked through.
  6. Set aside shrimp: Remove the shrimp from the pan and set aside with the salmon.
  7. Sauté aromatics: Add a knob of butter or a splash of olive oil to the pan. Sauté the minced onion and crushed garlic until fragrant and soft, about 2-3 minutes.
  8. Add greens and sundried tomatoes: Stir in the baby spinach and sliced sundried tomatoes. Cook until the spinach is fully wilted and tender.
  9. Create the creamy sauce: Pour in the cream, then add 1-2 teaspoons of lemon juice to brighten the flavor. Season with salt and pepper to taste.
  10. Simmer the sauce: Reduce the heat and let the sauce simmer for a few minutes until it thickens slightly and can coat the back of a spoon.
  11. Reintroduce seafood: Gently add the cooked salmon and shrimp back into the pan with the sauce, cooking for another minute to warm everything through evenly.
  12. Combine pasta and sauce: Toss cooked pasta with some of the creamy sauce, adding a little reserved pasta cooking water and grated Parmesan cheese to create a silky coating.
  13. Serve: Plate the pasta topped generously with the creamy Tuscan salmon and shrimp along with extra sauce. Garnish with additional Parmesan if desired and serve immediately.

Notes

  • Use skin-on salmon fillets to achieve a crispy texture on the skin side while cooking.
  • Reserve some pasta water to adjust the sauce consistency when tossing with pasta.
  • Sundried tomatoes add a tangy sweetness that balances the richness of the cream sauce.
  • If you prefer, use half-and-half instead of cream for a lighter sauce, though the texture will be less rich.
  • Adjust lemon juice to your taste; it adds a fresh brightness to cut through the creamy sauce.
  • Ensure shrimp are just cooked to avoid rubbery texture.

Find it online: https://allcookedup.com/creamy-tuscan-salmon-shrimp-pasta-recipe/