| 2-3 salmon filets | |
| 2 Tbsp. avocado or olive oil | |
| 1 lb. pre-cooked frozen shrimp | |
| 1/2 onion minced | |
| 4 garlic cloves, crushed | |
| 3 cups baby spinach | |
| 1 cup half-and-half | |
| Salt and pepper, to taste | |
| 1-2 tsp. lemon juice, to taste | |
| 1 lb. pasta, cooked | |
| 1/2 cup Parmesan cheese, grated |
| 1. | Pat salmon dry with paper towel. Drizzle with olive oil and season with salt and pepper |
| 2. | Heat a large pan over medium-high heat then place the salmon in the pan. Allow salmon to cook for 4-5 minutes on each side. Remove the salmon from the pan and set it aside |
| 3. | Season the shrimp with salt and pepper and drizzle with olive oil |
| 4. | Warm the shrimp in the same pan for 1 minute per side. Remove and set aside |
| 5. | Add the onion and garlic to the pan with a splash of oil |
| 6. | Cook until fragrant, then add the spinach and sundried tomatoes |
| 7. | Cook until the spinach is wilted, then pour in the half-and-half. Add a squeeze of lemon juice and season with salt and pepper |
| 8. | Allow to simmer for a few minutes until the sauce easily coats the back of a spoon |
| 9. | Add the salmon and shrimp back to the sauce and cook for another minute to warm through the seafood |
| 10. | Spoon some of the sauce over cooked pasta and toss with a little reserved pasta water and Parmesan |
Two seafood species but only one dish? Sign us up! This creamy Tuscan salmon and shrimp pasta is the perfect seafood recipe for fall because it’s creamy, delicious, and will support your immune system. What more can you ask for?
For more seafood recipes, check out our website.
Enjoy this recipe for creamy Tuscan salmon and shrimp pasta and don’t forget to Eat Seafood America!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply