Creamy Tuscan Salmon and Shrimp Pasta

This delightful Creamy Tuscan Salmon and Shrimp Pasta is a one-pan comfort food dish that combines the rich flavors of salmon, shrimp, garlic, and sun-dried tomatoes for a quick and easy dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 680

Ingredients Method Notes

Ingredients

Seafood

2 fillets salmon fillets Pat dry before seasoning
1 pound shrimp, peeled and deveined Use thawed, pat dry before cooking

Pasta

8 ounces penne pasta Can substitute with spaghetti or other pasta

Creamy Sauce

2 tablespoons olive oil For sautéing garlic
3 cloves garlic, minced Fresh garlic enhances flavor
1 cup heavy cream Can substitute with half-and-half for a lighter version
1/2 cup sun-dried tomatoes, chopped Do not skip for flavor
2 cups fresh baby spinach Add at the last minute as it wilts quickly
1/2 cup parmesan cheese, grated Adds a salty, rich flavor

Seasoning

Salt and pepper to taste Season the seafood lightly

Method

Preparation

Season salmon and shrimp lightly with salt and pepper.
Heat olive oil in a skillet over medium heat.

Cooking

Sear the salmon in the skillet until golden, flipping once, then set aside.
Add shrimp to the same pan, cooking until they turn pink and juicy.
In the same pan, sauté garlic for a minute, then pour in heavy cream and add sun-dried tomatoes.
Let the sauce bubble, then stir in fresh baby spinach and grated parmesan.
Return the salmon and shrimp to the pan and spoon sauce over them.
Add cooked pasta to the skillet, mixing gently to combine.

Notes

For the best results, pat salmon dry before seasoning. Don't overcook the shrimp; they should be pink. If the sauce gets too thick, add a splash of pasta water to loosen. Leftovers are good but will not be as fresh as when made right away. Serve with garlic bread or a side salad for a complete meal.