Creamy Tuscan Salmon Shrimp Pasta – Easy Recipes for Dinner
Rich, creamy Tuscan pasta with salmon and shrimp—perfect for busy nights and full of flavor.
Servings: 4 servings
Ingredients
- 1 lb (450g) salmon fillets, skinless and boneless
- 1/2 lb (225g) shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 cups baby spinach
- 1/2 lb (225g) fettuccine or linguine pasta
- Fresh basil, for garnish (optional)
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Season salmon fillets with salt and pepper. In a large skillet, heat olive oil over medium heat and cook salmon for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté shrimp for 2–3 minutes until pink and just cooked. Remove and set aside.
- Add garlic to the skillet and sauté for 30 seconds. Stir in cherry tomatoes and cook for 2 minutes until softened.
- Pour in the cream and bring to a gentle simmer. Stir in Parmesan, Italian seasoning, salt, and pepper.
- Add baby spinach and cook until wilted. Return salmon and shrimp to the skillet.
- Toss the cooked pasta into the sauce until evenly coated. Garnish with fresh basil and serve warm.