Description
Salmon and Shrimp Pasta: A Flavorful Seafood Delight
This salmon and shrimp pasta is the perfect combination of tender fish, juicy shrimp, and creamy pasta. The rich flavors are enhanced with a light seasoning, making it a satisfying dish for any occasion.
Ingredients:
For the salmon:
2 salmon fillets
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
For the shrimp:
12 large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
For the pasta:
8 oz fettuccine or linguine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions:
Prepare the Salmon: Preheat your oven to 400°F (200°C). Rub the salmon fillets with olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Place the fillets on a baking sheet and bake for 12-15 minutes or until the salmon is cooked through and flakes easily.
Cook the Shrimp: While the salmon bakes, heat olive oil in a skillet over medium heat. Season the shrimp with garlic powder, red pepper flakes (if using), salt, and pepper. Sauté the shrimp for 2-3 minutes per side until they turn pink and are cooked through.
Cook the Pasta: Boil salted water and cook the fettuccine or linguine according to the package instructions. Drain and set aside.
Make the Creamy Sauce: In the same skillet used for the shrimp, add heavy cream and bring to a simmer. Stir in Parmesan cheese and cook until the sauce thickens.
Combine the Pasta: Add the cooked pasta to the skillet with the creamy sauce and toss to coat the noodles in the sauce.
Serve: Plate the pasta and top with the grilled salmon fillets and sautéed shrimp. Garnish with fresh parsley and an extra sprinkle of Parmesan.
This salmon and shrimp pasta is a flavorful and satisfying dish, perfect for a special dinner or anytime you want a seafood treat! Let me know if you need more recipes or modifications!
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, preheat your oven and begin boiling a large pot of salted water for the pasta. Prepare the salmon as instructed and get it in the oven. While it bakes, season your shrimp. As the salmon cooks, sauté the shrimp quickly in a skillet and set them aside on a plate. Your pasta water should now be boiling; add the pasta. While the pasta cooks, use the same skillet to make the creamy Parmesan sauce. Once the pasta is al dente, drain it and add it directly to the skillet with the sauce, tossing to combine. Flake the baked salmon into large chunks. Gently fold the salmon and shrimp into the pasta, being careful not to break the fish apart too much.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a vegetable side, roasted asparagus or steamed green beans are excellent choices. To elevate the presentation, serve in warm, shallow bowls and garnish with extra fresh parsley, a lemon wedge, and a light drizzle of high-quality olive oil. A crisp white wine like Sauvignon Blanc or Pinot Grigio completes the meal perfectly.
How-to Summary
In summary, this dish involves three main components cooked in parallel: bake seasoned salmon, sauté seasoned shrimp, and cook pasta. A simple creamy Parmesan sauce is made in the shrimp skillet, and everything is combined at the end. The key is timing the pasta to finish as the sauce is ready.
Frequently Asked Questions
Can I use frozen shrimp and salmon? Yes, ensure both are fully thawed and patted very dry with paper towels before seasoning and cooking to avoid excess moisture.
How can I make this dish less rich? Substitute the heavy cream with half-and-half or full-fat coconut milk for a different flavor profile. You can also use less cream and add a splash of pasta water to create a lighter sauce.
What other pasta shapes work well? Short, sturdy shapes like rigatoni or fusilli hold the sauce and seafood chunks nicely. Fresh pasta also cooks very quickly, so adjust your timing.
Can I prepare any components ahead? You can season the salmon and shrimp ahead of time and keep them covered in the fridge for a few hours. The sauce is best made fresh.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a small splash of cream or water to revive the sauce, avoiding the microwave which can overcook the seafood.
Common Mistakes to Avoid
- Overcooking the Seafood: Salmon becomes dry and shrimp turns rubbery if cooked too long. Remove both from heat just as they become opaque.
- Not Salting the Pasta Water: This is your only chance to season the pasta itself. Use water as salty as the sea.
- Adding Cheese to a Boiling Sauce: When making the cream sauce, let the simmer reduce slightly before adding the Parmesan. Adding it to a rapid boil can cause the sauce to break or become grainy.
- Crowding the Skillet with Shrimp: Cook shrimp in a single layer with space between them to ensure they sauté properly instead of steaming.
Conclusion
This Salmon and Shrimp Pasta is a restaurant-worthy meal that is deceptively simple to prepare at home. By mastering the timing and avoiding common pitfalls, you can create a consistently impressive, creamy, and flavorful seafood pasta. It’s a versatile recipe that allows for personal tweaks while always delivering a satisfying and luxurious dining experience. Enjoy the process and the delicious results!