Description
This creamy linguini with shrimp and salmon is a rich, elegant seafood pasta that combines tender shrimp, flaky salmon, and a velvety garlic Parmesan sauce. It’s perfect for a special dinner or when you want to treat yourself to a restaurant-quality meal at home.
Ingredients
- Linguini
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb salmon fillet, skinless and cut into chunks
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Optional:
- Crushed red pepper flakes
- 1/2 cup fresh spinach or peas
- Lemon zest or fresh dill for garnish
Instructions
- Cook linguini in salted boiling water according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Cook salmon chunks for 3–4 minutes per side until just cooked through. Remove and set aside.
- In the same skillet, cook shrimp until pink and opaque, about 2 minutes per side. Remove and set aside.
- Add more oil or butter if needed and sauté garlic until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Add Parmesan and whisk until smooth and melted.
- Return the shrimp and salmon to the pan and toss in the cooked linguini. Add reserved pasta water as needed to thin the sauce.
- Finish with lemon juice, salt, pepper, and chopped parsley.
- Serve warm with extra Parmesan and crushed red pepper flakes, if desired.
Notes
- Be careful not to overcook seafood—both salmon and shrimp cook quickly and should remain tender.
- Add greens like spinach or peas toward the end of cooking for color and nutrients.
- Use freshly grated Parmesan for the best texture and flavor.
