Description
Creamy Salmon and Shrimp Pasta is a luscious seafood dish featuring tender chunks of salmon and shrimp in a rich lemon garlic cream sauce, tossed with fettuccine or linguine. This Italian-inspired main course is perfect for a satisfying dinner that combines fresh seafood flavors with a velvety Parmesan sauce, garnished with fresh parsley for a delightful finish.
Ingredients
Scale
Pasta
- 8 oz fettuccine or linguine pasta
Seafood
- 8 oz salmon fillet, skin removed and cut into chunks
- 8 oz shrimp, peeled and deveined
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to the package directions until al dente. Drain the pasta, reserving ½ cup of the pasta water, then set aside.
- Cook the salmon: In a large skillet, heat olive oil and butter over medium heat. Add the salmon chunks and cook for 3 to 4 minutes per side until the salmon is cooked through and golden brown. Remove the salmon from the skillet and set it aside.
- Cook the shrimp: In the same skillet, add the shrimp and cook for 2 to 3 minutes per side until they turn pink and opaque. Remove the shrimp and set it aside with the salmon.
- Sauté garlic and prepare sauce: Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes if using. Cook the sauce for 2 to 3 minutes until it thickens slightly.
- Toss pasta with sauce: Add the cooked pasta to the cream sauce and toss well to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Combine seafood and finish: Gently fold the cooked salmon and shrimp into the pasta and sauce mixture. Cook together for an additional 1 to 2 minutes to heat the seafood through.
- Serve: Serve the creamy salmon and shrimp pasta hot, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
Notes
- Use fresh or properly thawed seafood to maintain tenderness and best flavor.
- Do not overcook the salmon or shrimp to avoid toughness.
- This dish pairs beautifully with garlic bread or a crisp green salad for a full meal.
- Adjust crushed red pepper flakes according to your preferred spice level.
