Shrimp and Salmon Pasta
This shrimp and salmon pasta features thick fettucine noodles, perfectly cooked seafood, and a luscious creamy sauce.
Servings 4 servings
Calories 621kcal
Ingredients
- 8 ounces dry fettuccine
- 1 tablespoon butter divided
- ⅔ pound salmon filet
- ¼ teaspoon salt divided
- ¼ teaspoon pepper divided
- ¾ pound shrimp peeled and deveined
- ¼ teaspoon Cajun seasoning
- 4 ounces Neufchâtel cheese (also called lite cream cheese)
- 1 cup 1% milk
- 5 cups raw spinach
- ⅔ cup grated parmesan cheese (plus any additional for topping)
Instructions
- Bring a large pot of water to a boil. Add the fettuccine, cooking pasta according to package directions (usually around 9 to 12 minutes). When done cooking, pour into a colander to drain the water, and set aside for now. Keep the pot you used set aside as well.
- Meanwhile, heat a large non-stick skillet over medium heat. Add ½ tablespoon of butter. Season the salmon with ⅛ teaspoon salt and ⅛ teaspoon pepper. Place the salmon skin side down in the pan and cook for 4 minutes, then flip and cook for another 3-4 minutes, or until salmon is cooked through.* Set aside on a plate.
- Add the other ½ tablespoon of butter to the same skillet. Season the shrimp with the Cajun seasoning, then add the shrimp to the pan. Cook for about 3-4 minutes, flipping halfway, until shrimp are cooked through (they should be opaque and pink). Remove and set aside.
- In the empty pot that you previously used to cook the pasta, add the Neufchâtel cheese, milk, ⅛ teaspoon salt, and ⅛ teaspoon pepper to the pot. Heat over medium-low heat, stirring frequently, until creamy and well combined, about 3 minutes (do not boil).
- Add the spinach to the pot with the sauce and cook for another 2 minutes, until the spinach is lightly wilted. Add the parmesan, continuously stirring, until it is mixed into the sauce, then immediately remove from heat.
- Toss the cream sauce with the pasta. Portion out the salmon and shrimp and serve on top of the pasta. Add any additional parmesan as desired.
Notes
- *Cooking time may need to be extended for thick filets. Salmon is done when it flakes easily when pressed with a fork.
- Feel free to adjust salt and pepper to your seasoning preferences.
- If using regular cream cheese instead of Neufchâtel, use 3 ounces instead of 4 ounces as originally called for.
Nutrition
Calories: 621kcal