Description
Creamy Seafood Pasta with Salmon and Shrimp
Ingredients:
For the Seafood:
2 salmon fillets
8 large shrimp, peeled and deveined
1 tbsp olive oil
Salt and black pepper to taste
For the Pasta:
8 oz fettuccine pasta
Water for boiling
Salt for boiling water
For the Creamy Sauce:
1/2 cup heavy cream
2 tbsp butter
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
Cook the Seafood:
Heat olive oil in a large skillet over medium heat. Season the salmon fillets and shrimp with salt and pepper.
Place the salmon fillets in the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the salmon and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Set the shrimp aside with the salmon.
Make the Creamy Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in the heavy cream and bring it to a simmer. Let it cook for 2-3 minutes until it thickens slightly.
Stir in Parmesan cheese and continue to cook until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine the Pasta and Seafood:
Add the cooked fettuccine to the skillet with the creamy sauce. Toss to coat the pasta evenly.
Flake the cooked salmon into bite-sized pieces and add it to the pasta along with the shrimp. Toss everything together gently.
Serve:
Plate the creamy seafood pasta, garnish with fresh parsley, and serve immediately.
Enjoy:
This rich and creamy pasta with fresh salmon and shrimp is a perfect dinner for any occasion!
Let me know if you’d like more recipes!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, prep all ingredients: mince garlic, chop parsley, grate Parmesan, and pat seafood dry. Start boiling heavily salted water for pasta. As it heats, season salmon and shrimp. Cook pasta 1 minute less than package suggests for al dente texture, reserving 1/2 cup pasta water before draining. In a large skillet, heat oil over medium-high. Cook salmon until internal temperature reaches 145°F, then set aside. Cook shrimp in the same pan until just opaque. For the sauce, reduce heat to medium, melt butter, and sauté garlic until fragrant but not browned. Add cream, simmer gently to thicken, then whisk in Parmesan until melted. If sauce is too thick, loosen with reserved pasta water. Off heat, combine pasta, sauce, and flaked salmon and shrimp.
Serving Suggestions
Plate this elegant pasta immediately for the best texture. Serve with a simple arugula salad dressed in lemon vinaigrette to cut the richness. A side of garlic bread is perfect for soaking up extra sauce. For wine pairings, a crisp Chardonnay or a dry Pinot Grigio complements the creamy seafood flavors beautifully. Garnish with extra parsley, a sprinkle of Parmesan, and a crack of black pepper.
How-to Summary
To summarize: Cook pasta al dente, reserving some water. Pan-sear seasoned salmon and shrimp separately until cooked, then set aside. In the same pan, make a creamy garlic-Parmesan sauce. Toss drained pasta in the sauce, adding pasta water if needed. Gently fold in the flaked salmon and shrimp, garnish, and serve hot.
Frequently Asked Questions
Can I use frozen seafood? Yes. Thaw completely in the refrigerator and pat very dry to avoid excess water in the sauce.
How can I make this dish lighter? Substitute heavy cream with half-and-half or full-fat coconut milk, though the sauce will be less thick.
What other pasta shapes work? Tagliatelle, linguine, or pappardelle are excellent. Short, sturdy shapes like rigatoni also hold the sauce well.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of cream or milk to revive the sauce.
Can I add other seafood? Absolutely. Scallops or lump crab meat are fantastic additions. Add delicate seafood at the end to prevent overcooking.
Common Mistakes to Avoid
- Overcooking the Seafood: Salmon becomes dry and shrimp rubbery if cooked too long. Remove both just as they become opaque.
- Skipping Pasta Water: The starchy reserved water is crucial for helping the sauce cling to the pasta.
- Burning the Garlic: Sauté garlic just until fragrant (about 30-60 seconds). Burnt garlic will make the sauce bitter.
- Adding Cheese to High Heat: Add Parmesan off direct heat or on low to prevent it from clumping or becoming greasy.
- Using Pre-Grated Parmesan: It often contains anti-caking agents that prevent smooth melting. Always grate fresh.
Conclusion
This creamy seafood pasta is a restaurant-quality meal achievable in your own kitchen. By balancing rich salmon, sweet shrimp, and a luxurious Parmesan sauce, it’s a surefire crowd-pleaser. Mastering the simple techniques of properly searing seafood and building a smooth cream sauce will yield impressive results every time. Remember to cook with confidence, garnish generously, and serve this delightful dish immediately for the ultimate dining experience.