Ingredients:
2 salmon fillets (about 6 oz each, skin-on)
1 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
8 oz fettuccine or linguine
2 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 cup baby spinach
8 medium shrimp, peeled and deveined
Directions:
1. Cook the Pasta: In a large pot of salted boiling water, cook fettuccine until al dente. Drain and set aside.
2. Cook the Salmon: Heat olive oil in a skillet over medium-high heat. Season salmon with salt, pepper, and garlic powder. Cook skin-side down for 4 to 5 minutes, flip, and cook for an additional 3 to 4 minutes until golden. Remove and set aside.
3. Sauté the Shrimp: In the same skillet, melt butter and sauté shrimp until pink, about 2 to 3 minutes per side. Remove and set aside.
4. Make the Sauce: In the same skillet, add minced garlic and sauté until fragrant. Stir in heavy cream and grated Parmesan cheese, letting it simmer until thickened. Add spinach and cook until wilted, seasoning with salt and pepper.
5. Combine: Toss the cooked pasta into the creamy sauce, mixing well. Plate the pasta, then top with the succulent shrimp and salmon. Serve immediately and enjoy!
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: Approximately 850 per serving
Servings: 4
So, are you ready to indulge in deliciousness? Let’s get cooking!
Leave a Comment