Description
Creamy Salmon and Shrimp Florentine Pasta
Ingredients
For the Salmon:
2 salmon fillets (skin-on, about 6 oz each)
1 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
For the Pasta and Sauce:
8 oz fettuccine or linguine
2 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 cup baby spinach
8 medium shrimp, peeled and deveined
Salt and pepper to taste
Instructions
Prepare the Pasta:
Cook fettuccine in salted boiling water until al dente. Drain and set aside.
Cook the Salmon:
Heat olive oil in a skillet over medium-high heat. Season salmon with salt, pepper, and garlic powder. Cook skin-side down for 4–5 minutes, flip, and cook another 3–4 minutes until golden. Remove and set aside.
Sauté the Shrimp:
In the same skillet, melt butter and sauté shrimp until pink, about 2–3 minutes per side. Remove and set aside.
Make the Sauce:
Using the same skillet, add minced garlic and sauté until fragrant. Stir in heavy cream and Parmesan cheese. Let it simmer until thickened. Add spinach and cook until wilted. Season with salt and pepper.
Combine:
Toss the cooked pasta into the sauce. Plate the pasta, top with shrimp and salmon, and serve immediately.
Enjoy this rich, creamy dish that’s bursting with fresh flavors and a touch of luxury!
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, gather and prep all ingredients: grate the Parmesan, mince the garlic, and pat the salmon dry. Start boiling a large pot of salted water for the pasta. As it heats, season the salmon. Begin cooking the pasta just before you start the salmon to ensure both finish around the same time. In a large skillet, cook the salmon as instructed, ensuring the skin is crispy. Remove it, then cook the shrimp in the residual butter and oil. After removing the shrimp, immediately start the sauce in the same pan to capture all the flavorful fond. Once the sauce is simmering and thickening, add the drained pasta directly from its pot into the sauce, using a bit of pasta water to adjust consistency if needed. Flake the salmon into large chunks. Off the heat, gently fold the shrimp and salmon into the creamy pasta and spinach.
Serving Suggestions
Plate this luxurious pasta immediately in shallow bowls to preserve its warmth. A final sprinkle of fresh Parmesan, a crack of black pepper, and a garnish of chopped fresh parsley or dill add color and freshness. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the seafood and cream sauce beautifully.
How-to Summary
To summarize: Cook pasta al dente. Pan-sear seasoned salmon, then sauté shrimp in the same pan. Create a creamy garlic-Parmesan sauce in that skillet, wilting spinach into it. Combine the sauce with the pasta, then top or fold in the cooked seafood. Serve immediately for the best texture and flavor.
Frequently Asked Questions
Can I use frozen shrimp and salmon? Yes, ensure both are fully thawed and patted very dry before cooking to avoid steaming and a watery sauce.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or half-and-half, though the sauce will be less rich. You can also use a lighter fish like cod.
What if my sauce is too thin? Let it simmer a few minutes longer to reduce and thicken. You can also add a little extra grated Parmesan, which will help thicken it.
Can I prepare any components ahead? You can prep ingredients (grate cheese, mince garlic) ahead, but cook and assemble just before serving for optimal freshness.
What’s a good substitute for spinach? Kale (stems removed) or Swiss chard are excellent, heartier alternatives. Sauté them a bit longer until tender.
Common Mistakes to Avoid
Avoid overcooking the salmon and shrimp, as they will continue to cook slightly from residual heat. Do not add cold cream directly from the fridge to a hot pan, as it can cause curdling; let it sit out briefly. Ensure your skillet is not scorching hot when making the sauce to prevent the garlic from burning and the cream from separating. Finally, do not rinse your cooked pasta, as the starch helps the sauce adhere to the noodles.
Conclusion
This Creamy Salmon and Shrimp Florentine Pasta is a restaurant-quality dish achievable in your own kitchen. By following the step-by-step guide and heeding the common mistakes, you’ll create a stunning, flavorful meal that feels indulgent yet is straightforward to prepare. It’s the perfect balance of luxurious seafood, rich sauce, and fresh greens, guaranteed to impress at any dinner table. Enjoy the process and the delicious results!