Description
A delightful seafood dish that combines rich flavors and creamy textures.
Ingredients
Scale
- 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