Creamy Tuscan Salmon Shrimp pasta

Easy but spectacular, this creamy Tuscan salmon pasta with shrimp, spinach and sundried tomatoes is a delicious dinner recipe.


  • 350 g (12,3oz) salmon (I used skin-on fillets)
  • 500 g (1lb) shrimp/prawns Peeled and deveined
  • 2 tbsp olive oil
  • ½ onion minced
  • 4 garlic cloves crushed
  • 3 cups baby spinach
  • 6 sundried tomatoes sliced
  • 1 cup cream
  • 1-2 tsp lemon juice
  • salt and pepper to taste
  • ½ cup Parmesan cheese grated
  • 500 g (1lb) pasta


  • Pat the salmon fillets down then drizzle with olive oil and season with salt and pepper.
  • Heat a large pan over medium-high heat then place the salmon, skin-side down, in the pan and allow to cook for 3-4 minutes until the skin is crisp.
  • Carefully flip over and cook for another minute. Remove from the pan and set aside.
  • Season the shrimp/prawns with salt and pepper and drizzle with olive oil.
  • Cook in the same pan for 1 minute per side until almost cooked through.
  • Remove and set aside.
  • Add the onion and garlic to the pan with a knob of butter (or a splash of oil).  
  • Cook until fragrant then add the spinach and sundried tomatoes.
  • Cook until the spinach is wilted then pour in the cream. Add a squeeze of lemon juice and season with salt and pepper.
  • Allow to simmer for a few minutes until the sauce easily coats the back of a spoon.
  • Add the salmon and shrimp back to the sauce and cook for another minute to warm through the seafood. 
  • Spoon some of the sauce over cooked pasta and toss with a little reserved pasta water and Parmesan.
  • Serve the pasta topped with the salmon, shrimp and sauce.


Calories: 528kcal | Carbohydrates: 64g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 264mg |  Sodium: 743mg | Potassium: 546mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1650IU | Vitamin C: 10mg |  Calcium: 164mg | Iron: 4mg

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