A luxurious recipe with tender pan-seared salmon and shrimp in butter with a creamy garlic tomato sauce is a sensational dish any day of the week! Serve with pasta, risotto and fresh herbs.
How can you resist this dish! Starting with the healthy shrimp and wild salmon both are pan seared in butter, surrounded with a healthy variety of vegetables and herbs in this scrumptious creamy tomato sauce, is rich in garlic flavour, then garnish with fresh parsley and basil. Yummm!
I served this dish with pasta however, other options to serve this dish with are potatoes, orzo or riscotto.
WOW this dish is not only delicious it’s so healthy! SALMON is such a great fish to cook with..it’s take only a few minutes of pan searing on each side, it maintains it’s shape and takes on the flavours you add to it. This fish is packed with Omega-3 fatty acids and great source of protein. The same goes for SHRIMP, it’s high in protein and rich in minerals and antioxidants!
I pan-seared the salmon and shrimp in rich butter then combined it with amazing creamy rich tomato garlic sauce creating a bold and elegant dish! It’s a dish the whole family will love or makes a perfect date night dish and only takes 30 minutes!
WHAT MAKES THIS DISH SO DELICIOUS
- BUTTER: when cooking fish, seafood or meat in butter, it changes the flavour and richness of the dish; butter adds so much flavour to a dish. I only caution you to not have your heat on high since it will burn the butter.
- SEAFOOD AND FISH: brings their own distinct flavours of the ocean waters creating a delicious, healthy and rich dish.
- GARLIC: what can I say…..garlic is heavenly to me. It adds such an abundance of flavours to a dish, not to mention how healthy it is for us.
- CREAMY TOMATO SAUCE: with only a quarter cup of heavy cream, grape tomatoes and a tablespoon of tomato paste, it takes on all of the other flavourful ingredients added to this dish.
- HERBS: when adding herbs to any recipe, they will bring their own distinct fresh, earthy and bold flavours, that really makes this dish come together!
INGREDIENTS FOR SERVING OF TWO
- Pasta: I have used spaghetti and spaghettini which is a thinner pasta.
- Salmon: my choice is wild salmon and leave the skin as salmon is much easier to cook and when it’s time to remove the skin, it will easily peel off
- Shrimp: however you purchase shrimp for this recipe, it is your choice if you want to leave the tails on but I would suggest to remove the tails when serving it with pasta.
- Butter: unsalted butter is my preference
- Onions
- Garlic: you will need 3-4 cloves, depending on the size
- Peppers: coloured, red, yellow or orange have a sweetness I really like
- Spinach: organic baby spinach for it’s healthy choice and gives this dish a contrasting colour
- Grape tomatoes: either grape or cherry tomatoes
- Tomato paste: for it’s rich tomato flavour and thick texture
- Heavy Cream: is the 35% fat, however half and half cream can be substituted
- Herbs: I used dried basil and oregano in the sauce, then fresh parsley and basil as a garnish
- Red Pepper Flakes: just a pinch or two if you like some heat and I honestly liked it but my stomach not so much 🙂
- Seasonings: Himalayan salt and pepper
HOW TO MAKE THIS DELICIOUS DISH
Season salmon and shrimp with salt and pepper. In a large skillet, over medium-high heat, melt butter, and sear salmon for about 4-5 minutes on each side and shrimp 2-3 minutes on each side. Then remove and set aside on a plate, cover with foil.
Using the same skillet, on medium heat, add olive oil, then add onions, and sauté for about 3 minutes until softened. Add garlic and diced peppers and cook for 1 minute. Stir in the tomato paste and add grape tomatoes and cook for about 1 minute.
Then add pasta water, cream, basil and oregano. Cook for about 3-4 minutes until sauce starts to thicken. If the sauce is too thick add some pasta water. Drop in the spinach, red pepper flake if using and season with salt and pepper.
Remove the skin of salmon and separate it into pieces and add to skillet along with the shrimp. Simmer for 2-3 minutes until the salmon and shrimp have heated through.
Once the sauce has a creamy rich texture and the shrimp and salmon are hot, then add the pasta and coat with sauce. Add the fresh parsley and basil. Leave some extra for garnishing.
SUBSTITUTIONS
- PASTA: either options are penne, fettuccine, or linguine as well, try something a little difference orzo, risotto or gnocchi
- CREAM: half and half cream can be used, the sauce will be a little lighter and to thicken it, add 1 tablespoon of arrowroot or cornstarch with 2 tablespoons of water, bring sauce to a boil and add the mixture
- VEGETABLES: other options are kale, shallots, broccoli
LEFTOVERS can be easily reheated in a skillet on a low temperature. A high temperature will over cook the sauce and drying it out. Add a few drops of cream or water to thin out the sauce if needed. Garnish with fresh herbs. Enjoy!!
TRY THESE DELICIOUS SHRIMP AND SALMON RECIPES
- PAN-SEARED SHRIMP WITH GARLIC PAPRIKA SAUCE
- CAJUN SPICY SAUSAGE AND SHRIMP SKILLET RECIPE
- PAN-SEARED SALMON WITH ROSEMARY GARLIC BUTTER SAUCE
- LIGHT FETTUCCINE ALFREDO WITH SALMON AND SPINACH
Spaghetti with Salmon and Shrimp in a Creamy Tomato Garlic Sauce
Equipment
Ingredients
- 4 oz (120 ml) pasta, spaghetti
- 6 oz (175 ml) wild salmon
- 4 oz (120 ml) wild raw shrimp,peeled and tails removed
- salt and pepper
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- ½ onion, chopped
- 4 cloves garlic, minced
- ½ coloured pepper, diced
- 1 tbsp tomato paste
- 3 ½ oz grape tomatoes (approx. 12)
- ⅓-½ cup pasta water
- ¼ cup heavy cream
- 1 tsp dried basil
- ½ tsp dried oregano
- 1 cup fresh spinach
- Pinch red pepper flakes
- 1 tsp Himalayan salt
- ¼ tsp pepper
- 2 tbsp parsley, chopped
- 1 tbsp fresh basil, sliced
Instructions
- Bring a medium to large sauce pot of water to a boil. Add salt and pasta and follow package instructions until is al dente; and drain. Reserve about 1/3-1/2 cup of the pasta water.
- Season salmon and shrimp with salt and pepper. In a large skillet, over medium-high heat, melt butter, and sear salmon for about 4-5 minutes on each side and shrimp 2-3 minutes on each side. Then remove and set aside on a plate, cover with foil.
- Using the same skillet, on medium heat, add olive oil, then add onions, and sauté for about 3 minutes until softened. Add garlic and diced peppers and cook for 1 minute. Stir in the tomato paste and add grape tomatoes, cook for 1 minute. Then add pasta water, cream, basil and oregano. Cook for about 3-4 minutes until sauce starts to thicken. If the sauce is too thick add some pasta water. Drop in the spinach, red pepper flake if using and season with salt and pepper. Remove the skin of salmon and separate it into pieces and add to skillet along with the shrimp. Simmer for 2-3 minutes until the salmon and shrimp have heated through.
- Garnish with fresh parsley and fresh basil. Serve with pasta and enjoy!
