If you’re in search of a delightful seafood dish that combines rich flavors and creamy textures, then look no further than Butter Salmon & Shrimp with Creamy Spinach Linguine. This dish not only showcases perfectly cooked salmon and succulent shrimp but also complements them with a luscious creamy spinach sauce draped over linguine pasta. In just 30 minutes, you can whip up a gourmet meal that feels indulgent yet comforting, perfect for a cozy dinner or an impressive feast for friends. Whether you’re a fan of seafood or simply love a good pasta dish, this recipe guarantees satisfaction with every bite!
Ingredients
- 2 salmon fillets
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach, chopped
- 8 oz linguine pasta
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
To start off this delightful dish, cook the linguine according to the package instructions until it reaches al dente. Once done, drain the pasta but ensure to save about 1/2 cup of the pasta water, which will help adjust the sauce consistency later.
Next, heat a large skillet over medium heat and add 1 tablespoon of butter along with the olive oil. While the oil heats up, season both sides of the salmon fillets with salt and pepper. Place the seasoned salmon in the skillet and cook for about 4-5 minutes on each side until the salmon is golden brown and cooked through. Once done, remove the salmon from the skillet and place it on a plate to keep warm.
In the same skillet, you’ll want to add in the shrimp. Cook the shrimp for 2-3 minutes on each side until they turn a lovely pink color and are opaque. Afterward, remove them from the skillet and set them aside with the salmon.
Now, let’s create that irresistible creamy sauce! In the same skillet, melt the remaining tablespoon of butter. Once melted, toss in the minced garlic and sauté it for about 1-2 minutes until fragrant, being careful not to burn it.
Next, pour in the heavy cream, allowing it to come to a gentle simmer. As the cream heats, stir in the grated Parmesan cheese. Keep stirring and cook for another 3-4 minutes. The sauce should begin to thicken and coat the back of a spoon.
Once thickened, add the chopped spinach into the skillet. Stir and cook for about 2 minutes, or until the spinach has wilted down. Be sure to season the sauce with additional salt, pepper, and the lemon juice for that extra zing of flavor.
It’s now time to combine everything! Toss the cooked linguine into the creamy spinach sauce, adding a splash of the reserved pasta water until you reach your desired sauce consistency. Mix thoroughly so every strand of pasta is coated in the creamy goodness.
To serve, plate the linguine first, then top it with the beautifully cooked salmon and shrimp. Don’t forget to garnish with freshly chopped parsley for that pop of color and flavor. Serve immediately and enjoy every forkful of this delectable dish!
Variations
There are plenty of ways to add your own twist to Butter Salmon & Shrimp with Creamy Spinach Linguine! Here are a few variations you might consider:
- Protein Swap: If you’re not a fan of shrimp, try using scallops or even a white fish like tilapia. Both will offer delicious alternatives that pair well with salmon.
- Pasta Choices: Linguine can easily be substituted with fettuccine, spaghetti, or even gluten-free pasta if that’s your preference.
- Add Veggies: For additional flavor and nutrition, consider adding frozen peas, sun-dried tomatoes, or artichoke hearts into the creamy sauce.
- Spice it Up: If you love a bit of heat, add red pepper flakes to the sauce for an extra kick. Alternatively, some lemon zest can brighten up the dish.
Cooking Notes
Cooking this dish is straightforward, but here are some tips to keep in mind for ensuring perfection:
- Pasta Timing: Start cooking the linguine around the same time you begin cooking the salmon. This will ensure that everything finishes cooking at about the same time.
- Skillet Choice: A non-stick skillet works wonderfully for cooking seafood, making the flipping process much easier!
- Check Doneness: Always check the shrimp and salmon for doneness. The salmon should flake easily with a fork, while the shrimp should be opaque and slightly curled.
- Leftovers: If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on low to prevent drying out!
Serving Suggestions
This dish not only looks stunning when plated, but it also pairs beautifully with a variety of sides:
– Serve with a fresh Caesar salad for a crisp contrast.
– Garlic bread or crusty baguette can scoop up leftover creamy sauce.
– A glass of Sauvignon Blanc or a light Pinot Grigio complements the seafood beautifully.
Tips
- Always taste and adjust seasoning throughout the cooking process.
- Use fresh, high-quality seafood for the best flavor.
- Don’t rush the cream reduction; cooking it gently will enhance the flavor.
- Garnishing with additional cheese or herbs can elevate the presentation.
Prep Time, Cook Time, Total Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information
Calories: 650 per serving
Protein: 35g
Sodium: 600mg
FAQs
1. Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan for a dairy-free version.
2. How can I store leftovers?
Store any leftovers in an airtight container in the fridge for 2 days. Reheat gently in a pan or microwave.
3. Can I use frozen shrimp?
Absolutely! Just make sure to thaw the shrimp thoroughly before cooking for the best texture and flavor.
4. What other greens can I use instead of spinach?
Kale or chard are great alternatives to spinach in this dish. Just sauté until wilted.
5. Is this dish suitable for meal prep?
Yes, it can be made in advance and stored in the fridge. Just reheat with a splash of water or broth to revive the sauce’s creaminess.
Conclusion
Butter Salmon & Shrimp with Creamy Spinach Linguine showcases the art of combining flavors and textures to create something truly special. Whether you’re cooking for yourself or entertaining guests, this dish promises to impress with its gourmet taste and elegant presentation. Don’t hesitate to try out this recipe; it’s a delightful indulgence that you and your loved ones will thoroughly enjoy. If you do make this recipe, please share your thoughts in the comments below, or tag us on social media! We love to see your culinary adventures!
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Butter Salmon & Shrimp with Creamy Spinach Linguine
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A delightful seafood dish that combines rich flavors and creamy textures.
Ingredients
- 2 salmon fillets
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach, chopped
- 8 oz linguine pasta
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine according to package instructions until al dente; save 1/2 cup pasta water.
- Heat a skillet, add 1 tablespoon of butter and olive oil. Season the salmon with salt and pepper, then cook for 4-5 minutes on each side until golden brown. Remove and keep warm.
- Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and keep warm with the salmon.
- In the same skillet, melt the remaining butter, sauté minced garlic for 1-2 minutes.
- Pour in heavy cream, simmer, and stir in Parmesan cheese for 3-4 minutes until thickened.
- Add chopped spinach, cook until wilted, and season with salt, pepper, and lemon juice.
- Toss linguine into the sauce, adding reserved pasta water to desired consistency.
- Plate linguine, top with salmon and shrimp, and garnish with parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 600 mg
- Protein: 35 g