Creamy Garlic Seafood Pasta with Salmon and Shrimp
Fettuccine in garlic Parmesan cream sauce topped with seared salmon, shrimp, and spinach.
Equipment
- Large pot
- Large skillet
- Colander
- Tongs
Ingredients
Main Ingredients
- 8 oz fettuccine or linguine
- 6 oz salmon fillet skin removed
- 8 oz large shrimp peeled and deveined
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup baby spinach
- ½ tsp crushed red pepper flakes
- 1 tbsp chopped fresh parsley
- 1 ¼ tsp salt 1 teaspoon for the pasta water and 1/4 teaspoon for the salmon
- ¼ tsp black pepper
Instructions
Cooking
- Cook the pasta. Boil the pasta in salted water until al dente, save 1/2 cup of the water, and drain.
- Brown the salmon. Sear the seasoned salmon in oil over medium high heat, 4 minutes per side, until it reads 145 degrees F, then rest it on a plate.
- Sear the shrimp. Cook the shrimp in the butter for 2 minutes per side until pink and curled.
- Simmer the sauce. Stir the garlic into the pan for 30 seconds, add the cream, simmer for 3 minutes, and melt in the Parmesan off the heat.
- Combine. Toss in the spinach, pepper flakes, and pasta, loosening with pasta water. Top with flaked salmon, shrimp, and parsley.
Notes
Substitutions: Use all shrimp or all salmon, and swap the fettuccine for linguine.
Tips: Keep the cream at a gentle simmer and add the cheese off the heat.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Do not freeze.