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This salmon and shrimp pasta recipe is creamy and full of flavor. If you've been around this site for very long, you know I love a good pasta dish.
Pasta is my biggest weakness. What's not to love with something so filling and adaptable.
I used fresh salmon in this dish, but you could certainly use canned salmon in its place.
Just add the boneless, skinless canned salmon when adding the butter and cream since it's already cooked.
Just the right amount of creaminess and seafood goodness. Makes a great main course, or you can serve it on the side. I like to pile bowls full of this pasta with a side salad.
You can also serve with other vegetables such as corn, green beans, Brussels sprouts, or greens.
What You'll Need
8 ounces fresh or frozen salmon (thawed) (alternatively, you can use one can of salmon, deboned and deskinned)
4-5 ounces raw shrimp (deveined and chopped), or cooked shrimp (directions included)
1 Tablespoon garlic (about 3 cloves), minced
1 teaspoon dry basil
1 teaspoon dry marjoram (or oregano)
1-½ cups heavy cream
3 Tablespoons butter
2 Tablespoons oil
16 ounces uncooked pasta (rotini or other short pasta)
8 ounces cream cheese
½ teaspoon salt and black pepper
How to Make
Preheat Dutch oven or other heavy pot over medium heat. Add oil and 2 Tablespoons of the butter (reserving the other 1 Tablespoon for later).
Start pasta according to package directions.
Add salmon, skin side down, and cook for 2 minutes. Turn heat down to low-medium and flip salmon over.
Remove skin from salmon (and bottom of pan if necessary). Cook salmon 3 minutes longer.
Add raw shrimp, garlic, marjoram, and basil and cook another 5 minutes, breaking up salmon into pieces.
Note: If using cooked shrimp, add at the end of this 5-minute cook time.
Turn heat to low, and add remaining 1 Tablespoon of butter and melt. Add cream, cream cheese, salt, and black pepper.
Heat on low 5-10 minutes or until cream cheese is melted, stirring often.
Add drained pasta and combine.
Tips
If using canned salmon, make sure to drain liquid and remove skin and bones before adding. Add to your pot when adding the pasta at the end.
For the shrimp, you can use cooked or uncooked. Keep in mind, that if your shrimp is cooked, you'll need a shorter cook time - you just want to warm or brown it.
Don't cook it more than a minute or it can get rubbery. This means, you will be adding it at the end of the cook time for your garlic and spices.
Also, the shrimp should be tail free, since the recipe will be blended and eaten with a fork or spoon.
I hope you love this salmon and shrimp pasta as much as my family and I do! Please let me know in the comments below and share with your friends!
More Pasta Recipes to Love
Tortellini Al Forno with a spicy kick
Salmon and Shrimp Pasta
Ingredients
- 2 Tbsp oil
- 3 Tbsp butter , divided
- 16 ounces pasta , uncooked, rotini or other short pasta
- 8 ounces salmon fresh or frozen (thawed)
- 4-5 ounces shrimp raw or cooked, deveined and chopped (no tail)
- 1 Tbsp garlic , minces (about 3 large cloves)
- 1 tsp marjoram or oregano, dry
- 1 tsp basil , dry
- 1-½ cups heavy cream
- 8 ounces cream cheese
- ½ tsp salt more to taste
- ½ tsp black pepper
Instructions
- Preheat Dutch oven or other heavy pot over medium heat.
- Add oil and 2 Tablespoons of the butter (reserving the other 1 Tablespoon for later).
- Start pasta according to package directions.
- Add salmon, skin side down, and cook for 2 minutes.
- Turn heat down to low-medium and flip salmon over.
- Remove skin from salmon (and bottom of pan if necessary). Cook salmon 3 minutes longer.
- Add raw shrimp, garlic, marjoram, and basil and cook another 5 minutes, breaking up salmon into pieces.
- Note: If using cooked shrimp, add at the end of this 5-minute cook time.
- Turn heat to low, and add remaining 1 Tablespoon of butter and melt.
- Add cream, cream cheese, salt, and black pepper.
- Heat on low 5-10 minutes or until cream cheese is melted, stirring often.
- Add drained pasta and combine.
Nutrition
Don't Forget to Pin for Later!
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