Creamy Tuscan Salmon and Shrimp Pasta

Imagine a dish that brings together the rich flavors of the Italian countryside with the indulgence of a creamy sauce, perfectly balanced by the freshness of seafood. That’s what you get with this Creamy Tuscan Salmon and Shrimp Pasta. Picture tender, flaky salmon and succulent shrimp nestled in a luxurious garlic cream sauce, infused with sun-dried tomatoes, spinach, and a hint of white wine. This is a dish that’s not only visually stunning but also bursts with flavor, making it a perfect choice for a special dinner or a cozy night in.

Recipe Summary:
Creamy Tuscan Salmon and Shrimp Pasta is a rich and satisfying meal that combines the best of land and sea. The creamy garlic sauce is a heavenly match for the tender salmon and shrimp, while sun-dried tomatoes and spinach add depth and a pop of color. This dish is as comforting as it is elegant, perfect for impressing guests or treating yourself to a gourmet meal at home.

Personal Story:
Every time I make this Creamy Tuscan Salmon and Shrimp Pasta, it feels like a little celebration in our home. My husband loves seafood, and this dish quickly became one of his favorites. I remember the first time I made it—he took one bite, looked up, and said, “This tastes like it’s straight out of a restaurant!” Now, it’s our go-to for date nights at home. We light some candles, pour a glass of wine, and savor each creamy, flavorful bite. It’s more than just dinner; it’s an experience we both look forward to.

Why This Creamy Tuscan Salmon and Shrimp Pasta?

Selling Points:

• Rich and Creamy: The garlic cream sauce is luscious and flavorful, coating each bite in deliciousness.
• Balanced Flavors: The combination of sun-dried tomatoes, spinach, and white wine adds brightness to the rich sauce.
• High-Quality Seafood: Using fresh salmon and shrimp ensures a tender, succulent texture.
• Easy Elegance: Despite its gourmet appearance, this dish is surprisingly simple to prepare.
• Perfect for Special Occasions: Ideal for date nights, dinner parties, or when you want to treat yourself to something special.

How to Make Creamy Tuscan Salmon and Shrimp Pasta:

1. Cook the Pasta:
   Start by cooking the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
2. Sear the Salmon:
   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the salmon fillets with salt and pepper. Place the salmon in the skillet and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
3. Cook the Shrimp:
   In the same skillet, add the remaining tablespoon of olive oil. Season the shrimp with salt, pepper, and Italian seasoning. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside with the salmon.
4. Prepare the Sauce:
   In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Pour in the white wine, if using, and let it simmer for 2-3 minutes until slightly reduced. Stir in the heavy cream and bring to a gentle simmer. Add the sun-dried tomatoes and spinach, stirring until the spinach wilts.
5. Combine Everything:
   Stir in the grated Parmesan cheese until the sauce thickens slightly. Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Gently fold in the salmon and shrimp, being careful not to break up the salmon too much.
6. Serve:
   Divide the pasta among plates, garnish with fresh parsley, and serve with lemon wedges on the side. Enjoy your Creamy Tuscan Salmon and Shrimp Pasta with a glass of white wine for a truly luxurious meal.

Tips:

• Choose Fresh Seafood: For the best flavor and texture, use fresh salmon and shrimp.
• Don’t Overcook the Seafood: Cook the salmon and shrimp just until done to avoid dryness.
• Deglaze with Wine: If you skip the white wine, use a splash of chicken broth or water to deglaze the pan.

Substitutions and Variations:

• No White Wine? Substitute with chicken broth or extra cream.
• Gluten-Free Option: Use gluten-free pasta.
• Vegetarian Version: Omit the salmon and shrimp, and add more vegetables like mushrooms or artichokes.

Make a Healthier Version:

• Lower the Fat: Use half-and-half instead of heavy cream.
• Whole Grain: Substitute regular pasta with whole wheat or a high-fiber alternative.
• Lighten It Up: Use a light cooking spray instead of olive oil for searing.

Closing:
And there you have it! Creamy Tuscan Salmon and Shrimp Pasta that’s as comforting as it is elegant. Perfect for when you want to indulge in a little luxury at home. Don’t forget to let us know how it turns out, and be sure to check out our other delicious recipes for more culinary inspiration!

Frequently Asked Questions:

1. Can I use frozen salmon and shrimp?
   Yes, just be sure to thaw them completely before cooking.
2. What can I substitute for heavy cream?
   You can use half-and-half or a mixture of milk and cornstarch as a lighter alternative.
3. How long does this pasta last in the fridge?
   It will keep for up to 3 days in an airtight container, but it’s best enjoyed fresh.
4. Can I use other types of pasta?
   Absolutely! Penne, linguine, or spaghetti all work well.
5. What can I add for more vegetables?
   Mushrooms, cherry tomatoes, or bell peppers would be great additions.
6. Is there a non-dairy option?
   Use coconut cream or a non-dairy cream alternative for a dairy-free version.
7. How do I prevent the sauce from curdling?
   Cook on low heat and avoid boiling the cream sauce.

Creamy Tuscan Salmon and Shrimp Pasta

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 2 salmon fillets (skinless)

• 12 large 12 shrimp (peeled and deveined)

• 8 oz 8 fettuccine or your pasta of choice

• 2 tbsp 2 olive oil

• 4 cloves 4 garlic (minced)

• 1 cup 1 heavy cream

• ½ cup white wine (optional)

• ½ cup sun-dried tomatoes (drained and chopped)

• 2 cups 2 fresh spinach leaves

• ½ cup grated Parmesan cheese

• 1 tsp 1 dried Italian seasoning

• Salt and pepper to taste

• Fresh parsley (chopped, for garnish)

• Lemon wedges (for serving)

Directions

• Cook the Pasta:
• Start by cooking the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
• Sear the Salmon:
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the salmon fillets with salt and pepper. Place the salmon in the skillet and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
• Cook the Shrimp:
• In the same skillet, add the remaining tablespoon of olive oil. Season the shrimp with salt, pepper, and Italian seasoning. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside with the salmon.
• Prepare the Sauce:
• In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Pour in the white wine, if using, and let it simmer for 2-3 minutes until slightly reduced. Stir in the heavy cream and bring to a gentle simmer. Add the sun-dried tomatoes and spinach, stirring until the spinach wilts.
• Combine Everything:
• Stir in the grated Parmesan cheese until the sauce thickens slightly. Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Gently fold in the salmon and shrimp, being careful not to break up the salmon too much.
• Serve:
• Divide the pasta among plates, garnish with fresh parsley, and serve with lemon wedges on the side. Enjoy your Creamy Tuscan Salmon and Shrimp Pasta with a glass of white wine for a truly luxurious meal.

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