Description
Creamy Salmon and Shrimp Pasta
“Rich, creamy pasta paired with tender salmon and succulent shrimp—an indulgent dish perfect for any special occasion!”
Ingredients:
For the Pasta:
250g fettuccine or pasta of choice
Salt (for boiling water)
For the Salmon and Shrimp:
2 salmon fillets
200g shrimp (peeled and deveined)
2 tbsp olive oil
Salt and black pepper to taste
1 tsp paprika (optional)
For the Creamy Sauce:
2 tbsp butter
3 garlic cloves (minced)
1 cup heavy cream
1/4 cup Parmesan cheese (grated)
1/2 cup chicken or vegetable broth
1 tbsp fresh lemon juice
Salt and pepper to taste
Fresh parsley (chopped, for garnish)
Instructions:
Cook the Pasta:
Boil fettuccine in salted water until al dente according to package instructions. Reserve 1/4 cup pasta water and drain the rest.
Sear the Salmon and Shrimp:
Season salmon and shrimp with salt, pepper, and paprika (if using).
Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4-5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
Make the Cream Sauce:
In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute. Add broth, heavy cream, Parmesan cheese, and lemon juice. Stir and let simmer for 3-4 minutes until the sauce thickens slightly. Season with salt and pepper.
Combine and Assemble:
Toss the cooked pasta in the creamy sauce, adding reserved pasta water if needed for consistency. Plate the pasta and top with the seared salmon and shrimp.
Serve and Garnish:
Garnish with fresh parsley and cracked black pepper. Serve warm and enjoy!
This creamy salmon and shrimp pasta is rich, flavorful, and perfect for a restaurant-style dinner at home. A true crowd-pleaser!
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, prep all ingredients: mince garlic, grate Parmesan, chop parsley, and pat seafood dry. Begin boiling heavily salted water for the pasta. As it heats, season the seafood. Use a large skillet to sear the salmon first, ensuring the skin (if present) gets crispy. Remove salmon, then cook the shrimp quickly—they overcook easily. Once both are set aside, start the sauce in the same skillet to capture all the flavorful fond. Add the pasta to the boiling water now. Simmer the sauce until it coats the back of a spoon. Drain the pasta, reserving water, and combine it with the sauce off the heat before adding the seafood back in to gently warm through.
Serving Suggestions
This rich pasta is a complete meal, but it pairs beautifully with a crisp, acidic side to cut through the creaminess. Serve with a simple arugula salad dressed with lemon vinaigrette. For wine, a buttery Chardonnay or a crisp Pinot Grigio complements the dish perfectly. Garnish with extra Parmesan, lemon zest, and fresh dill for a brighter flavor profile.
How-to Summary
To summarize: Cook pasta al dente, reserving some water. Sear seasoned salmon and shrimp separately, then set aside. In the same pan, make a creamy garlic-Parmesan sauce with broth, cream, and lemon juice. Toss the pasta in the sauce, using pasta water to adjust consistency. Gently combine with the cooked seafood, garnish, and serve immediately.
Frequently Asked Questions
Can I use frozen shrimp and salmon? Yes, ensure both are fully thawed and patted very dry before seasoning to achieve a proper sear.
What can I substitute for heavy cream? For a lighter version, use half-and-half, but avoid boiling vigorously. Full-fat coconut milk is a dairy-free alternative.
How do I prevent the sauce from breaking or curdling? Keep the heat at a gentle simmer when combining cream and cheese. Adding the cheese off the heat helps, and constant stirring is key.
Can I prepare any components ahead? You can prep the sauce ingredients and season the seafood ahead, but cook everything fresh for best texture.
How should I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of broth or cream to revive the sauce.
Common Mistakes to Avoid
- Overcooking the Seafood: Salmon becomes dry and shrimp rubbery if cooked too long. Remove both just before they are fully done, as they will warm through in the sauce.
- Skipping the Pasta Water: The starchy reserved water is crucial for helping the sauce cling to the pasta.
- Adding Cheese to Boiling Sauce: High heat can cause the Parmesan to clump. Let the sauce cool slightly off the heat before stirring it in.
- Crowding the Pan: Sear the salmon and shrimp in batches if necessary to ensure a golden crust instead of steaming them.
Conclusion
This creamy salmon and shrimp pasta delivers a luxurious dining experience with manageable steps. By mastering the sear, building a flavorful pan sauce, and combining elements with care, you create a dish that feels truly special. Remember the key tips: don’t overcook the seafood, use your pasta water, and garnish generously. This recipe is sure to become a cherished favorite for impressing guests or enjoying a decadent weeknight treat.