Tuscan Salmon and Shrimp Linguine

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If you are in the mood for a restaurant quality meal for your family, but can do without the price tag that comes along with it, this recipe is absolutely for you! You DO NOT need any advanced culinary skills to whip up this delicious dish, but it will taste like you spent HOURS in the kitchen preparing it! This Tuscan Salmon and Shrimp Linguine is a must-try for anyone that loves salmon and shrimp! It packs a ton of flavor into a deliciously creamy Tuscan alfredo sauce, resulting in a wonderfully satisfying meal. I am a huge lover of virtually anything that is drenched in a yummy alfredo sauce and although you may not think to serve salmon filets with shrimp in alfredo, I promise that you will be pleasantly surprised by the result.

So let’s talk about the ingredients. For this dish, you are going to need your favorite brand of linguine (I personally LOVE and prefer homemade pasta, but let’s be real for a second, because it’s a rarity that I have the time to make it, so Barilla is usually my go-to).

To make the salmon, you will need salmon, of course (if you just heard the “cha-ching” ring in your ears, take my advice and buy your salmon at Aldi — you will not only save yourself a bunch of cash, I promise you, it’s delicious!) You are also going to need extra virgin olive oil, Himalayan pink salt, and freshly grated black pepper.

For the sauce, you will need extra virgin olive oil, salted butter, shallots, fresh garlic, sundried tomatoes, baby spinach, heavy cream, freshly grated parmesan cheese and frozen shrimp.

To make this dish, begin by preparing your linguine according to the package directions. When it is finished cooking, strain it and toss it with some olive oil to prevent it from sticking together.

To make your salmon, begin by preheating a cast iron skillet over medium-high heat. While your pan is heating, pat each of your salmon filets dry on both sides with a paper towel. Brush each side of the filets with olive oil, and salt and pepper them to taste. Sear your filets for 2-3 minutes on both sides, or until a golden brown crust forms and your salmon is cooked through; remove to a separate plate.

To make your sauce, add your olive oil and butter into your skillet. When your butter has melted completely, add in your shallot and garlic. Sauté, scraping up the brown bits leftover from cooking your salmon, until your shallot is translucent, about 5-7 minutes. Add in your sundried tomatoes and spinach. Sauté until your spinach is completely wilted. Pour in heavy cream and add in parmesan cheese. Stir until your cheese is fully combined. Add in your shrimp, gently working it down into your sauce. Bring your sauce to a simmer to cook the shrimp through until they are pink but still tender. Add in your linguine and toss with some tongs to incorporate it fully into the sauce. Gently place your cooked whole salmon filets on top of the pasta.

To serve this Tuscan Salmon and Shrimp Linguine, place a generous helping of pasta and shrimp on your plate and top it with a salmon filet. Pair this with your favorite white wine for an exceptional dinner experience!