Description
Creamy Shrimp and Salmon Pasta
Ingredients:
For the pasta:
8 oz fettuccine pasta
Salted water for boiling
For the shrimp and salmon:
2 salmon fillets
12 large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
For the creamy sauce:
1 cup heavy cream
½ cup chicken broth
1 tbsp butter
2 cloves garlic, minced
½ cup Parmesan cheese, grated
Fresh parsley for garnish
Lemon wedges for serving
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Prepare the shrimp and salmon:
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt, pepper, and garlic powder.
Add the salmon fillets to the skillet, cooking for 3-4 minutes per side, or until the fish is cooked through. Remove from the pan and set aside.
In the same skillet, add the remaining 1 tbsp of olive oil. Season the shrimp with salt, pepper, and garlic powder.
Cook the shrimp for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside.
Make the creamy sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and chicken broth, bringing the mixture to a simmer.
Stir in the Parmesan cheese and continue to cook for 3-4 minutes, allowing the sauce to thicken.
Combine:
Add the cooked pasta to the skillet, tossing it in the creamy sauce until well coated.
Gently place the cooked salmon and shrimp on top of the pasta.
Serve:
Garnish with fresh parsley and a squeeze of lemon juice.
Serve hot and enjoy this creamy, seafood-filled pasta dish!
A perfect balance of rich, creamy pasta with tender shrimp and flavorful salmon—this dish is sure to be a crowd-pleaser!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, prep all ingredients: grate the Parmesan, mince the garlic, and pat the seafood dry. Start boiling the salted water for the pasta. As it heats, cook the salmon. Ensure your skillet is hot before adding the oil to get a good sear. Once the salmon is done, cook the shrimp quickly to avoid rubberiness. When making the sauce, let the cream and broth simmer gently to reduce and thicken before adding the cheese. Finally, combine the al dente pasta with the sauce in the skillet, letting it absorb the flavors for a minute before topping with the seafood.
Serving Suggestions
This rich pasta is best served immediately. Plate it in wide, shallow bowls to showcase the seafood. A simple side salad with a sharp vinaigrette cuts through the creaminess beautifully. For wine, a crisp Chardonnay or Sauvignon Blanc complements the dish. Offer extra lemon wedges and grated Parmesan at the table for guests to customize their plate. Crusty garlic bread is perfect for soaking up every bit of the delicious sauce.
How-to Summary
Boil salted water and cook fettuccine until al dente. Sear seasoned salmon fillets in a hot skillet, then set aside. In the same pan, cook seasoned shrimp until pink. For the sauce, sauté garlic in butter, then simmer heavy cream and chicken broth. Stir in Parmesan until thickened. Toss the drained pasta in the sauce, then top with the cooked salmon and shrimp. Garnish with fresh parsley and lemon juice before serving.
Frequently Asked Questions
Can I use frozen shrimp and salmon?
Yes, ensure they are fully thawed and patted very dry before cooking to prevent excess water from diluting the sauce.
What can I substitute for heavy cream?
For a lighter version, half-and-half can work, but the sauce will be less thick. A roux (butter and flour) added to the half-and-half can help thicken it.
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid overcooking to keep it moist.
Can I prepare this dish ahead of time?
It’s best served fresh. The sauce can thicken and the pasta can become soggy upon reheating. Prep ingredients in advance, but cook just before serving.
What other pasta shapes work well?
Linguine, tagliatelle, or pappardelle are excellent choices. Short, sturdy shapes like rigatoni also hold the creamy sauce well.
Common Mistakes to Avoid
- Overcooking the Seafood: Salmon and shrimp cook quickly. Remove them from the pan as soon as they’re done to prevent a tough, rubbery texture.
- Underseasoning the Pasta Water: The water should taste like the sea. This is your primary chance to season the pasta itself.
- Adding Cheese to a Boiling Sauce: Remove the sauce from direct high heat when stirring in the Parmesan to prevent it from clumping or becoming greasy.
- Crowding the Pan: Cook the salmon fillets with space between them. If your skillet is small, cook them one after the other to ensure a proper sear.
Conclusion
This Creamy Shrimp and Salmon Pasta is a luxurious yet approachable meal that is perfect for a special dinner. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish at home. The combination of tender seafood, rich sauce, and al dente pasta is truly irresistible. With the provided serving tips and substitutions, you can easily adapt it to your taste. Gather your ingredients and enjoy the process of creating this impressive, crowd-pleasing feast.