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

• 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

👨‍🍳 Instructions

1. 1Pat the salmon fillets down then drizzle with olive oil and season with salt and pepper.
2. 2Heat 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. 3Carefully flip over and cook for another minute. Remove from the pan and set aside.
4. 4Season the shrimp/prawns with salt and pepper and drizzle with olive oil.
5. 5Cook in the same pan for 1 minute per side until almost cooked through.
6. 6Remove and set aside.
7. 7Add the onion and garlic to the pan with a knob of butter (or a splash of oil).
8. 8Cook until fragrant then add the spinach and sundried tomatoes.
9. 9Cook until the spinach is wilted then pour in the cream. Add a squeeze of lemon juice and season with salt and pepper.
10. 10Allow to simmer for a few minutes until the sauce easily coats the back of a spoon.
11. 11Add the salmon and shrimp back to the sauce and cook for another minute to warm through the seafood.
12. 12Spoon some of the sauce over cooked pasta and toss with a little reserved pasta water and Parmesan.
13. 13Serve the pasta topped with the salmon, shrimp and sauce.