Creamy Tuscan Salmon Shrimp Pasta

 Easy but spectacular, this creamy Tuscan salmon pasta with shrimp, spinach and sundried tomatoes is a delicious dinner recipe.

Ingredients

• Salmon. Trout can be used as substitute. Chicken breasts or boneless thighs can be used if you can’t eat seafood.
• Shrimp/Prawns.
• Onion.
• Garlic.
• Fresh baby spinach. 
• Sundried tomatoes. I always use sundried tomatoes in oil/marinade.
• Cream. Heavy cream or whipping cream. A good dairy-free alternative is cashew cream. Coconut milk or cream can also be used.
• Salt and black pepper. 
• Lemon juice. 
• Pasta. I used Tagliatelle but any pasta shape will work.
• Parmesan cheese.

How to make Tuscan salmon shrimp pasta

• Cook the seafood: Pat the salmon fillets dry with paper towels then drizzle with olive oil and season with salt and black pepper. Heat a large skillet or pan over medium-high heat then place the salmon skin-side down, in the pan and allow to sear for 3-4 minutes until the skin is crisp. Carefully flip over and cook for another minute. Remove from the pan and set aside. Season the shrimp/prawns with salt and pepper and drizzle with olive oil. Cook in the same pan for 1 minute per side until almost cooked through. Remove and set aside.
• Make the sauce: Add the onion and garlic to the pan with a knob of butter (or a splash of olive oil). Cook until fragrant then add the spinach leaves and sun-dried tomatoes. Cook until the spinach is wilted then pour in the cream. Stir in a squeeze of lemon juice and season with salt and pepper. Allow to simmer for a few minutes until the sauce easily coats the back of a spoon. Add the pan-seared salmon and shrimp back to the creamy sauce and cook for another minute to warm through the seafood.
• Combine: Spoon some of the sauce over cooked pasta and toss with a little reserved pasta water and Parmesan. Serve the pasta topped with the salmon, shrimp and sauce and garnish with fresh herbs like parsley or basil (optional).

Can I make this ahead?

This dish is definitely best served immediately but any leftovers can be kept in an airtight container in the refrigerator and reheated gently with a splash of water over medium-low heat. I wouldn’t recommend freezing the cream sauce as it might split once thawed.

Can I serve this with anything else?

Yes of course. The creamy Tuscan salmon recipe is delicious with pasta or rice. You could also serve it with a side of potatoes or extra vegetables like sautéed broccoli or asparagus. For a low carb or Keto meal, use cauliflower rice.