Salmon and Shrimp Pasta
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.
Servings: 6 servings
Calories: 520kcal
Ingredients
- 2 tablespoon oil
- 3 tablespoon 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 tablespoon garlic , minces (about 3 large cloves)
- 1 teaspoon marjoram or oregano, dry
- 1 teaspoon basil , dry
- 1-½ cups heavy cream
- 8 ounces cream cheese
- ½ teaspoon salt more to taste
- ½ teaspoon 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
Calories: 520kcal | Carbohydrates: 8g | Protein: 16g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 207mg | Sodium: 948mg | Potassium: 547mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1920IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 2mg