Rich, velvety, and loaded with protein-packed coastal flavor!
Ingredients:
– 8 oz fettuccine or linguine
– 1 salmon fillet (6 oz)
– 1/2 lb large shrimp, peeled & deveined
– Salt & pepper to taste
– 1 tbsp olive oil
– 2 tbsp butter
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 cup baby spinach
– 1/2 tsp crushed red pepper (optional)
– 1 tbsp chopped parsley (for garnish)
Directions:
1. Cook the Pasta:
Boil pasta in salted water until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
2. Sear the Salmon:
Season salmon with salt and pepper. In a skillet, heat olive oil over medium-high and sear salmon skin-side down for 4–5 minutes per side until golden and cooked through. Set aside.
3. Sauté the Shrimp:
In the same pan, add butter. Cook shrimp for 2–3 minutes per side until pink. Remove and set aside.
4. Make the Cream Sauce:
Add minced garlic to the pan and sauté for 30 seconds. Stir in heavy cream and Parmesan, reduce heat, and simmer until thickened (about 3–5 mins). Add spinach and red pepper flakes, then stir until wilted.
5. Combine & Serve:
Toss cooked pasta into the sauce, adding a bit of pasta water to loosen if needed. Top with shrimp and salmon. Garnish with parsley and serve warm.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Calories: ~640 per serving | Protein: ~45g per serving