Here’s a creamy, flavorful Salmon and Shrimp Pasta recipe—perfect for a special dinner or a cozy weeknight meal:
Ingredients (Serves 4)
- 300–350 g (10–12 oz) pasta (fettuccine, linguine, or spaghetti)
- 200 g (7 oz) salmon fillet, skin removed and cut into bite-sized pieces
- 200 g (7 oz) shrimp, peeled and deveined
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup (120 ml) white wine or chicken/vegetable broth
- 1 cup (240 ml) heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Cook the pasta:
Boil pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and set aside. - Cook the salmon:
Heat 1 tbsp olive oil or butter in a large skillet over medium heat. Season salmon with salt and pepper, then cook for 2–3 minutes per side until just cooked through. Remove and set aside. - Cook the shrimp:
In the same skillet, add a little more oil if needed. Sauté shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside with the salmon. - Make the sauce:
In the same skillet, add onion and garlic and sauté until translucent (2–3 minutes). Pour in white wine or broth, scraping up any bits from the pan. Let it simmer 2 minutes. - Add cream and cheese:
Lower the heat and stir in heavy cream, Parmesan, lemon zest, and lemon juice. Cook until the sauce thickens slightly. Adjust seasoning with salt and pepper. - Combine everything:
Add cooked pasta, salmon, and shrimp to the skillet. Toss gently to coat in the sauce. If needed, add reserved pasta water to loosen the sauce. - Serve:
Garnish with fresh parsley or dill and extra Parmesan. Serve immediately with a side salad or garlic bread.
💡 Tips:
- Use wild salmon for a richer flavor, but farmed salmon works well too.
- For extra freshness, add cherry tomatoes or baby spinach when making the sauce.
- Avoid overcooking seafood; it cooks quickly and can become tough.
I can also give a one-pot version where the pasta cooks directly in the sauce with the salmon and shrimp, making cleanup super easy while keeping the flavors rich and creamy.
Do you want me to share that version?
