The “Creamy Pasta with Salmon and Shrimp” is so delicious that it is sure to become one of your go-to meals!
Recipe: Creamy Pasta with Salmon and Shrimp
*Ingredients:*
Serves 2
200g (7.1 oz) of dry linguine
100g (3.5 oz) of salmon, skinless
10 jumbo shrimp/prawns, 110g
A handful of spinach
120 ml (½ cup) of vegetable stock
240 ml (1 cup) of heavy cream/double cream
80 ml (1⁄3 cup) of dry white wine
2 garlic cloves
15g (½ cup) of fresh parsley, 2 tablespoons chopped
86g (1 cup) of grated parmesan
Juice from ½ lemon
1 teaspoon of herbes de provence
1 shallot (35g), 2 tablespoons finely chopped
Salt and pepper
Light olive oil
*Instructions:*
1. Finely chop the shallot and parsley. Finely mince the garlic cloves and cut the salmon into bite size pieces.
2. In a large pot, bring 2L (70.4 fl oz) of water to a boil on high heat. Before water starts boiling, add 1 tablespoon of coarse salt and give a quick stir.
3. Once the water starts boiling, add the pasta and cook 1 to 2 minutes less than instructed on the packet. Drain and keep roughly 1 cup (240ml) of pasta water or enough to cover the pasta to prevent it from sticking. Cover the pot and set aside.
4. Heat about 2 tablespoons of light olive oil in a non-stick pan on medium-high heat. Add the shrimp and salmon. Cook for 3 minutes on one side. Season with salt and pepper to taste. Flip over the shrimp and salmon. Cook for 1 minute on the other side. The salmon and shrimp should be slightly undercooked. Set aside.
5. On medium-high heat, heat about 2 tablespoons of light olive oil. Add the shallot and garlic. Sauté for 1 minute, stirring constantly. Add the white wine and vegetable stock. Give a quick stir and allow the sauce to simmer until it reduces slightly.
6. Reduce heat to medium. Add the cream and spinach and stir for 1 minute. Season with salt and pepper to taste. Add 1 teaspoon of herbes de provence and lemon juice, stir for 1 minute. Let the sauce to simmer for 5 minutes, stirring occasionally.
7. Add the parmesan, stir until combined. Add the pasta and mix until pasta is evenly coated with the sauce. Add half of the chopped parsley and mix. Add the salmon and shrimp, mix for 1 minute until combined. Add the remaining parsley and mix. Turn off heat.
8. Serve immediately.
*Notes/Tips:*
– Any dry white wine can be used for this recipe.
– Oregano can be used instead of herbes de provence.
– Parmigiano Reggiano can be used instead of parmesan.
*Song: Memories*
*Artist: Owl Nest*
*Music by: CreatorMix.com*
*Video: https://youtu.be/mBVBmnNM-Cc*