Pasta Cremosa Toscana de Salmón y Gambas

Ingredientes

• 350 g (12.3oz) salmon ((I used skin-on fillets) )
• 500 g (1lb) shrimp/prawns (Peeled and deveined)
• 2 tbsp olive oil
• 1/2 onion (minced )
• 4 garlic cloves (crushed)
• 3 cups baby spinach
• 6 sundried tomatoes (sliced )
• 1 cup cream
• 1-2 tsp lemon juice
• salt and pepper (to taste )
• 1/2 cup Parmesan cheese (grated )
• 500 g (1lb) pasta

Preparación

1. 1

   Pat the salmon fillets down then drizzle with olive oil and season with salt and pepper.

2. 2

   Heat a large pan over medium-high heat then place the salmon, skin-side down, in the pan and allow to cook for 3-4 minutes until the skin is crisp.

3. 3

   Carefully flip over and cook for another minute. Remove from the pan and set aside.

4. 4

   Season the shrimp/prawns with salt and pepper and drizzle with olive oil.

5. 5

   Cook in the same pan for 1 minute per side until almost cooked through.

6. 6

   Remove and set aside.

7. 7

   Add the onion and garlic to the pan with a knob of butter (or a splash of oil).

8. 8

   Cook until fragrant then add the spinach and sundried tomatoes.

9. 9

   Cook until the spinach is wilted then pour in the cream. Add a squeeze of lemon juice and season with salt and pepper.

10. 10

    Allow to simmer for a few minutes until the sauce easily coats the back of a spoon.

11. 11

    Add the salmon and shrimp back to the sauce and cook for another minute to warm through the seafood.

12. 12

    Spoon some of the sauce over cooked pasta and toss with a little reserved pasta water and Parmesan.

13. 13

    Serve the pasta topped with the salmon, shrimp and sauce.