If you are craving a meal that perfectly combines the flavors of the sea with a luxuriously rich sauce, you’ve got to try this Creamy Tuscan Salmon and Shrimp Pasta Recipe. It’s a vibrant, comforting dish that brings together tender salmon and succulent shrimp in a luscious, garlicky cream sauce studded with sundried tomatoes and fresh spinach. Every bite offers a delightful balance of textures and tastes that feel both indulgent and wholesome. Whether you’re cooking for a special occasion or just want to treat yourself midweek, this pasta recipe will quickly become one of your favorites!

Creamy Tuscan Salmon and Shrimp Pasta Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simple ingredients that pack a serious punch in flavor and texture. Each component plays a vital role, whether it’s the richness of the cream, the vibrant sweetness of sundried tomatoes, or the fresh green pop from the spinach. Getting these basics right sets the stage for a truly mouthwatering dish.

350 g salmon (skin-on fillets): Skin adds crispiness and extra flavor when seared perfectly.
500 g shrimp (peeled and deveined): Quick cooking and adds a sweet ocean taste that pairs beautifully with salmon.
2 tbsp olive oil: Essential for searing and bringing a fruity depth to the dish.
½ onion (minced): Adds a subtle sweetness and foundational aroma.
4 garlic cloves (crushed): Gives the sauce that unmistakable warm, savory punch.
3 cups baby spinach: For freshness and a lovely green color contrast.
6 sundried tomatoes (sliced): Intensely flavorful and slightly tangy, enriching the sauce beautifully.
1 cup cream: Creates the velvety base that ties all the flavors together luxuriously.
1-2 tsp lemon juice: Adds a bright, zesty hint that cuts through the richness.
Salt and pepper (to taste): Simple seasonings that bring out the natural flavors.
½ cup Parmesan cheese (grated): Offers a salty, nutty finish that binds the pasta and sauce wonderfully.
500 g pasta: Use your favorite shape — rigatoni, fettuccine, or penne work beautifully.

How to Make Creamy Tuscan Salmon and Shrimp Pasta Recipe

Step 1: Prepare and Sear the Salmon

Start by patting your salmon fillets dry to ensure a nice, crisp skin once cooked. Drizzle them with olive oil, and generously season with salt and pepper. Heat a large pan over medium-high heat and place the salmon skin-side down. Let it cook undisturbed for about 3 to 4 minutes until the skin is golden and crispy — this step is key to developing rich flavor and texture. Flip the fillets carefully and cook for another minute before removing them from the pan to rest.

Step 2: Cook the Shrimp

Using the same pan means you’ll build incredible flavor. Season the shrimp with salt and pepper and drizzle lightly with olive oil. Cook the shrimp over medium-high heat for about 1 minute per side. The shrimp should turn opaque and just cooked through. Remove them and set aside alongside the salmon to keep everything warm and ready for the next step.

Step 3: Build the Sauce

In that same pan, add a little butter or a splash of oil to coat the bottom, then toss in your minced onion and crushed garlic. Cook until fragrant and translucent — this usually takes just a few minutes and will make your kitchen smell irresistible. Next, add the baby spinach and sundried tomatoes, cooking until the spinach wilts and becomes tender. Pour in the cream, stir well, and add a squeeze of lemon juice plus salt and pepper. Let the sauce simmer gently until it thickens enough to coat the back of a spoon, which creates that luscious, creamy texture you’re after.

Step 4: Combine Seafood and Sauce

Return the salmon and shrimp to the pan, nestling them into the creamy mixture. Let everything warm through for another minute or so to marry the flavors beautifully before moving on to the pasta.

Step 5: Toss Pasta with Sauce and Cheese

Cook your pasta until al dente according to package instructions, reserving a little pasta water before draining. Add the pasta directly to your creamy sauce and toss well, using a splash of reserved pasta water to loosen the sauce if necessary. Sprinkle in the grated Parmesan and give everything one last toss to create a rich, savory coat for the pasta.

Step 6: Serve and Enjoy

Spoon the creamy pasta onto plates or into bowls, topping each serving generously with salmon, shrimp, and extra sauce. This is a dish that invites you to dig in right away while every bite is warm, creamy, and packed with flavor.

How to Serve Creamy Tuscan Salmon and Shrimp Pasta Recipe

Garnishes

Feel free to add a sprinkle of freshly chopped parsley or basil for a fresh herbal touch that brightens the plate. A few extra shavings of Parmesan on top add an elegant finish and a punch of salty richness. A light drizzle of good-quality olive oil can also enhance the creamy texture and give a subtle fruity aroma.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, which balances out the creaminess with refreshing acidity. Garlic bread or a crusty baguette are perfect for soaking up any leftover sauce. You might also enjoy simple roasted vegetables like asparagus or cherry tomatoes for extra color and flavor contrast.

Creative Ways to Present

For a dinner party, serve the pasta family-style in a large beautiful bowl with the salmon and shrimp arranged artfully on top, inviting guests to help themselves. Alternatively, plate individual portions with a delicate lemon wedge on the side to encourage a fresh squeeze just before eating. For a rustic touch, use wooden boards or slate platters alongside colorful serving bowls filled with accompaniments.

Make Ahead and Storage

Storing Leftovers

This dish stores well in an airtight container in the fridge for up to 2 days. The flavors actually deepen overnight, making the next day’s meal just as delicious. Keep in mind the seafood can become a bit firmer once chilled, so gentle reheating is recommended.

Freezing

Because of the cream sauce and delicate seafood, it’s best to avoid freezing this pasta dish as both texture and taste can be compromised. Instead, freeze cooked plain pasta and fresh seafood separately if needed and combine fresh when you’re ready to serve.

Reheating

To reheat, warm gently in a pan over low heat with a splash of cream or milk to revive the sauce’s creamy consistency. Avoid microwaving at high power, which tends to dry out the seafood and make the sauce separate. Stir frequently until heated through and perfectly silky again.

FAQs

Can I use frozen shrimp and salmon for this recipe?

Absolutely! Just make sure to thaw them completely and pat dry before cooking. This prevents excess moisture that can make the sauce watery and helps you get that perfect sear on the fish and shrimp.

What type of pasta works best with this Creamy Tuscan Salmon and Shrimp Pasta Recipe?

While any pasta shape you love will be delicious, thicker noodles like fettuccine, penne, or rigatoni hold onto the creamy sauce wonderfully. They provide a satisfying bite that complements the tender seafood perfectly.

Can I substitute the cream for a lighter option?

For a lighter version, you can use half-and-half or a combination of cream and milk, but keep in mind this may affect the sauce’s richness and texture slightly. Another option is to use Greek yogurt stirred in at the end off-heat for tang and creaminess.

Is this recipe suitable for beginners in the kitchen?

Definitely! The steps are straightforward and forgiving, and the prep is quick. It’s a fantastic recipe to boost confidence because the flavors feel elevated without complicated techniques.

How can I make this recipe dairy-free?

Swap the cream for coconut cream or a dairy-free cooking cream, and replace Parmesan with a nutritional yeast seasoning for a cheesy flavor. Just ensure the Parmesan substitute is added at the end to maintain that umami boost.

Final Thoughts

At the heart of any memorable meal is both love and flavor, and this Creamy Tuscan Salmon and Shrimp Pasta Recipe brings those together in the most delicious way. It’s a dish that feels special yet comes together easily, making it perfect for impressing friends or enjoying a cozy night in. I can’t wait for you to try it and experience the perfect harmony of creaminess, freshness, and seafood goodness in every bite!

Creamy Tuscan Salmon and Shrimp Pasta Recipe

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4 from 56 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

A delicious and creamy Tuscan-style pasta featuring tender salmon and succulent shrimp in a rich sauce made with garlic, spinach, sundried tomatoes, and Parmesan cheese. This elegant yet easy-to-make seafood pasta is perfect for a quick weeknight dinner or impressing guests with minimal effort.

Ingredients

Scale

Seafood

350 g (12.3 oz) salmon fillets (skin-on)
500 g (1 lb) shrimp/prawns, peeled and deveined

Vegetables & Aromatics

½ onion, minced
4 garlic cloves, crushed
3 cups baby spinach
6 sundried tomatoes, sliced

Other Ingredients

2 tbsp olive oil
1 knob of butter (or a splash of olive oil)
1 cup cream
1–2 tsp lemon juice
Salt and pepper, to taste
½ cup Parmesan cheese, grated
500 g (1 lb) pasta

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Instructions

Prepare Salmon: Pat the salmon fillets dry with paper towels. Drizzle olive oil over them and season generously with salt and pepper to enhance flavor and promote crispiness when cooking.
Cook Salmon Skin-Side Down: Heat a large pan over medium-high heat. Place the salmon fillets skin-side down in the pan and cook for 3-4 minutes until the skin turns crispy and golden brown.
Flip Salmon: Carefully turn the fillets over and cook for another 1 minute to finish cooking through. Remove the salmon from the pan and set it aside to keep warm.
Season Shrimp: Season the peeled and deveined shrimp with salt, pepper, and drizzle with olive oil.
Cook Shrimp: In the same pan, cook shrimp for 1 minute on each side until they are almost cooked through and pink. Remove from the pan and set aside.
Sauté Onion and Garlic: Add a knob of butter or a splash of olive oil to the pan. Add minced onion and crushed garlic, cooking until fragrant and softened to build the sauce’s base flavor.
Add Greens and Tomatoes: Stir in the baby spinach and sliced sundried tomatoes. Cook until the spinach wilts and reduces in volume.
Make Cream Sauce: Pour in the cream and add 1-2 teaspoons of lemon juice. Season with salt and pepper. Allow the sauce to simmer for a few minutes until it thickens enough to coat the back of a spoon.
Reintroduce Seafood: Return the cooked salmon and shrimp to the sauce, gently stirring to warm the seafood through without breaking the fillets or shrimp apart.
Toss Pasta: Spoon some cream sauce over the cooked pasta. Toss well, adding a little reserved pasta water to loosen the sauce if needed. Stir in the grated Parmesan cheese for richness.
Plate and Serve: Serve the pasta onto plates topped with the salmon, shrimp, and extra sauce for a beautiful, flavorful finish.

Notes

Use skin-on salmon fillets for crispier texture; skinless will still work but won’t crisp as well.
Reserve some pasta cooking water to adjust sauce consistency when tossing.
If you prefer less rich sauce, use half-and-half or milk instead of cream.
Add red pepper flakes for a spicy kick.
Freshly grated Parmesan melts better and enhances the flavor more than pre-grated cheese.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Tuscan/Italian