Description
Creamy Salmon and Shrimp Pasta with Spinach
Ingredients:
For the Salmon:
2 salmon fillets (6 oz each)
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
2 tbsp grated Parmesan cheese
For the Pasta:
250g spaghetti or linguine
2 tbsp unsalted butter
2 garlic cloves, minced
1/2 cup heavy cream
1/2 cup chicken or vegetable broth
1/3 cup grated Parmesan cheese
1 cup fresh spinach leaves
1/2 cup cooked shrimp
Salt and pepper to taste
Instructions:
Cook the Salmon
Preheat your oven to 400°F (200°C). Season the salmon fillets with olive oil, garlic powder, salt, and pepper. Sprinkle Parmesan cheese on top. Place them on a baking sheet and bake for 12-15 minutes, or until cooked through and flaky.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
Make the Creamy Sauce
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in the broth and heavy cream, bringing it to a gentle simmer. Add Parmesan cheese and stir until the sauce is smooth and thickened.
Add Spinach and Shrimp
Stir in the spinach leaves and let them wilt in the sauce. Add the cooked shrimp and pasta, tossing to combine. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it. Season with salt and pepper to taste.
Assemble and Serve
Plate the creamy pasta, and top each serving with a baked salmon fillet. Garnish with extra Parmesan and serve warm.
This Creamy Salmon and Shrimp Pasta with Spinach is a luxurious dish that combines rich flavors and fresh ingredients. Perfect for a weeknight dinner or a special occasion!
Step-by-Step Guide
Begin by preheating your oven to 400°F (200°C). While it heats, pat the salmon fillets dry and season them. Cook your pasta in well-salted water until al dente, reserving a quarter cup of the starchy water before draining. While the pasta cooks, bake the salmon for 12-15 minutes. As it bakes, start your sauce: melt butter, sauté garlic, then add broth and cream. Simmer gently before whisking in Parmesan until smooth. Flake the baked salmon into large chunks. Off the heat, add spinach and shrimp to the sauce, letting the spinach wilt. Finally, toss in the drained pasta and salmon chunks, using reserved pasta water to achieve a silky, cohesive sauce that clings to every strand.
Serving Suggestions
Plate this pasta immediately while warm. For a restaurant-quality presentation, use tongs to twirl the pasta into the center of a shallow bowl before artfully placing a few larger flakes of salmon on top. A final sprinkle of fresh Parmesan, a crack of black pepper, and a garnish of chopped fresh parsley or dill add color and freshness. Serve with a side of garlic bread to soak up the extra sauce and a simple arugula salad with a lemon vinaigrette to cut through the richness of the dish.
How-to Summary
To make Creamy Salmon and Shrimp Pasta: Season and bake salmon fillets at 400°F. Cook pasta, reserving some water. Sauté garlic in butter, add broth and cream, then simmer. Whisk in Parmesan for a smooth sauce. Flake the cooked salmon. Off heat, stir spinach and shrimp into sauce to wilt. Toss with pasta and salmon, thinning sauce with pasta water as needed. Serve immediately with garnishes.
Frequently Asked Questions
Can I use frozen shrimp and salmon? Yes. Thaw both completely in the refrigerator first and pat them very dry to prevent a watery sauce.
What can I substitute for heavy cream? Half-and-half or full-fat coconut milk can work, but the sauce will be less rich and may not thicken as much.
How do I prevent the sauce from breaking or curdling? Keep the heat at a gentle simmer when adding the dairy and cheese. Avoid boiling vigorously. Adding the cheese off the direct heat also helps.
Can I make this dish ahead of time? It’s best served fresh. The pasta can soak up the sauce upon reheating. If necessary, reheat gently with a splash of extra broth or cream.
Is there a way to add more vegetables? Absolutely. Sliced mushrooms, sun-dried tomatoes, or asparagus pieces can be sautéed with the garlic for added flavor and nutrition.
Common Mistakes to Avoid
- Overcooking the salmon, which makes it dry. It should flake easily with a fork.
- Not reserving pasta water. This starchy liquid is crucial for adjusting sauce consistency.
- Adding cheese to a boiling sauce, which can cause it to become grainy or separate.
- Using pre-grated Parmesan from a canister, which often contains anti-caking agents that prevent smooth melting.
- Crowding the skillet when combining everything, which can break the salmon into too-small pieces. Gently fold at the end.
Conclusion
This Creamy Salmon and Shrimp Pasta with Spinach is a deceptively simple yet impressively elegant meal. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-worthy dish at home. The combination of flaky salmon, tender shrimp, and a luxuriously creamy sauce with fresh spinach makes for a perfectly balanced dinner. It’s a versatile recipe that is sure to become a cherished favorite for both busy weeknights and occasions that call for something special.