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How to Make the Best Butter Salmon and Shrimp Pasta
Some nights, you just need a meal that feels a little extra special. You know the kind I’m talking about. The one that feels like you should be at a cozy Italian restaurant, not in your own kitchen.
But those restaurant meals often come with a hefty price tag and a food coma that lasts until morning. I wanted to create something that had all the elegance but was simple enough for a Tuesday night.
This creamy pasta dish is the answer. It’s rich, satisfying, and packed with perfectly cooked salmon and shrimp. It looks and tastes incredibly gourmet, but I promise, it’s surprisingly straightforward to pull together.
It’s become my go-to for everything from date nights to just treating myself after a long week. Let’s make a restaurant-quality meal at home, together.
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What You’ll Need
Here are the simple ingredients that come together to create this incredible dish. Gathering everything first makes the cooking process smooth and stress-free.
For the Salmon and Shrimp
- Salmon fillets, skinless
- Large shrimp, peeled and deveined
- Olive oil
- Salt and black pepper
- Garlic powder
For the Creamy Spinach Sauce
- Unsalted butter
- Minced garlic
- Heavy cream
- Chicken or vegetable broth
- Grated Parmesan cheese
- Fresh spinach
- Red pepper flakes (optional, for a little heat)
For the Pasta
- Linguine (or your favorite long pasta)
- Salt (for the pasta water)
Required Kitchen Tools
You don’t need any fancy gadgets for this recipe. Just a few kitchen basics will do the trick.
- Large pot (for boiling pasta)
- Large skillet or pan
- Tongs or a fish spatula
- Cutting board
- Knife
- Measuring cups and spoons
- Colander
Pro Tips for a Perfect Dish
Over the years, I’ve learned a few things that take this dish from good to unforgettable. Here are my top tips.
1. Get a Golden Sear on the Salmon:
Don’t rush the searing process. Make sure your pan and oil are hot before you add the salmon. Place it in the pan and don’t touch it for a few minutes. This allows a beautiful, golden-brown crust to form, which adds incredible flavor and texture.
2. Use That Precious Pasta Water:
Before you drain your pasta, save a cup of the starchy water. This water is liquid gold. The starches help the creamy sauce cling to the linguine and can be used to thin out the sauce if it gets too thick, without making it watery.
3. Don’t Overcook the Seafood:
Salmon and shrimp cook very quickly. It’s better to slightly undercook them in the pan initially. They will finish cooking when you add them back into the hot sauce at the end. This ensures they stay tender and juicy, not rubbery.
4. Wilt the Spinach in Batches:
It might look like a mountain of spinach, but it cooks down significantly. Add it to the sauce in large handfuls. Let one batch wilt down before adding the next. This prevents the pan from getting overcrowded and steaming the spinach instead of wilting it into the sauce.
Step-by-Step Instructions
Follow these simple steps to bring it all together. The process is quick, so have your ingredients ready to go.
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the pasta water, then drain the pasta.
Step 2: Prepare and Cook the Salmon
While the pasta cooks, pat the salmon fillets dry with a paper towel. Season both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Place the salmon in the hot pan and cook for 3-4 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
Step 3: Cook the Shrimp
In the same skillet, add the peeled and deveined shrimp. Cook for 1-2 minutes per side, just until they turn pink and opaque. Don’t overcook them! Remove the shrimp from the skillet and set them aside with the salmon.
Step 4: Start the Creamy Sauce
Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent it from burning.
Step 5: Build the Sauce
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream and bring to a gentle simmer. Let it cook for a few minutes to slightly thicken.
Step 6: Add Cheese and Spinach
Reduce the heat to low and stir in the grated Parmesan cheese until it’s melted and the sauce is smooth. Add the fresh spinach in handfuls, stirring until it wilts into the sauce. Season with salt, pepper, and a pinch of red pepper flakes if you like.
Step 7: Combine Everything
Add the cooked linguine to the skillet with the sauce, tossing to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 8: Final Touches
Flake the cooked salmon into large chunks and add it to the pasta along with the cooked shrimp. Gently toss one last time to combine and heat everything through. Serve immediately, garnished with extra Parmesan cheese.
| Task | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Substitutions and Fun Variations
This recipe is a great canvas for creativity. Here are a few ways to switch things up.
- Add Veggies: Sautéed mushrooms, sun-dried tomatoes, or roasted red peppers are fantastic additions. Add them in when you’re making the sauce.
- Different Protein: This sauce works wonderfully with seared scallops or sliced chicken breast.
- Spice it Up: Increase the red pepper flakes or add a dash of cayenne pepper to the sauce for a spicier kick.
- A Touch of Tang: A squeeze of fresh lemon juice at the very end can brighten up all the flavors.
| Diet | Ingredient to Swap | Suggested Alternative |
|---|---|---|
| Gluten-Free | Linguine | Your favorite gluten-free pasta |
| Dairy-Free | Butter, Cream, Parmesan | Olive oil, full-fat coconut milk, nutritional yeast |
| Lower-Fat | Heavy Cream | Half-and-half or evaporated milk |
Meal Pairings and Serving Suggestions
To make this a complete meal, a simple side is all you need. A crisp green salad with a light vinaigrette or some steamed asparagus balances the richness of the pasta perfectly.
For a heartier option, serve with a side of warm, crusty garlic bread for dipping into that delicious creamy sauce.
| Drink Type | Specific Suggestion |
|---|---|
| White Wine | Pinot Grigio or Sauvignon Blanc |
| Red Wine | A light Pinot Noir |
| Non-Alcoholic | Sparkling water with lemon |
Make-Ahead and Efficiency Tips
For the freshest taste, this dish is best enjoyed right after it’s made. The seafood has the best texture when cooked just before serving.
However, you can chop your garlic and portion out your other sauce ingredients ahead of time to make the cooking process even faster. This “mise en place” approach is a huge time-saver on busy nights.
Handling Leftovers and Storage
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
The best way to reheat this pasta is gently in a skillet over low heat. Add a splash of milk or broth to loosen the sauce and bring it back to its creamy consistency. Avoid the microwave, as it can make the salmon and shrimp tough and rubbery.
Frequently Asked Questions
Q1. Can I use frozen salmon and shrimp?
Ans: Absolutely. Just make sure to thaw them completely before you start cooking. For the best results, thaw them overnight in the refrigerator. Pat them very dry with paper towels before seasoning and searing.
Q2. My sauce seems too thin. How can I fix it?
Ans: If your sauce is a bit thin, allow it to simmer gently on low heat for a few more minutes. The extra time will help it reduce and thicken. The Parmesan cheese and the starches from the pasta will also help thicken it up once combined.
Q3. My sauce broke or looks oily. What happened?
Ans: This usually happens if the heat is too high when you add the cream or cheese. To fix it, remove the pan from the heat and slowly whisk in a tablespoon or two of cold cream or a splash of the pasta water until it becomes smooth again.
Q4. Can I use a different kind of pasta?
Ans: Of course. While linguine is classic, this sauce is amazing with fettuccine, pappardelle, or even shorter shapes like penne or rotini. Use what you have and love!
Wrapping Up
There you have it—a truly decadent pasta dish that’s easy enough to make any night of the week feel special. The combination of tender salmon, juicy shrimp, and that rich, garlicky cream sauce is just pure comfort in a bowl.
I hope this recipe brings a little bit of restaurant magic into your home kitchen. It’s a joy to make and an even bigger joy to eat.
If you give this recipe a try, I’d love to hear about it! Drop a comment below and let me know how it turned out, or if you have any questions. Happy cooking!
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