Delicate Tuscan Salmon Shrimp pasta

1 minute, 17 seconds Read

Delicate Tuscan Salmon Shrimp pasta

350 g(,3 oz) salmon( I used skin- on fillets)
g( 1 lb) shrimp/ prawns hulled and deveined
2 tbsp olive oil painting
½ onion diced
4 garlic cloves crushed
3 mugs baby spinach
6 sundried tomatoes sliced
1 mug cream
1- 2 tsp bomb juice
swab and pepper to taste
½ mug Parmesan rubbish grated
500 g( 1 lb) pasta
Pat the salmon fillets down also dapple with olive oil painting and season with swab and pepper.
Toast a large visage over medium-high heat also place the salmon, skin- side down, in the visage and allow to cook for 3- 4 twinkles until the skin is crisp.
Precisely flip over and cook for another nanosecond. Remove from the visage and set away.
Season the shrimp/ prawns with swab and pepper and mizzle with olive oil painting.
Cook in the same visage for 1 nanosecond per side until nearly cooked through.
Remove and set away.
Add the onion and garlic to the visage with a clump of adulation( or a splash of oil painting).
Cook until ambrosial also add the spinach and sundried tomatoes.
Cook until the spinach is wilted also pour in the cream. Add a squeeze of bomb juice and season with swab and pepper.
Allow to poach for a many twinkles until the sauce fluently fleeces the reverse of a ladle.
Add the salmon and shrimp back to the sauce and cook for another nanosecond to warm through the seafood.
ladle some of the sauce over cooked pasta and toss with a little reticent pasta water and Parmesan.
Serve the pasta outgunned with the salmon, shrimp and sauce.

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