Ingredients:
8 oz (225g) pasta (penne or fettuccine works well)
1 tablespoon olive oil
1/2 lb (225g) shrimp, peeled and deveined
1/2 lb (225g) salmon fillet, cut into bite-sized pieces
2 cloves garlic, minced
1/2 cup white wine or chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Directions:
Cook pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add shrimp and salmon. Cook for 3-4 minutes, or until shrimp is pink and salmon is cooked through. Remove from skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Pour in white wine or chicken broth, and cook for 2 minutes to reduce slightly.
Stir in heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens.
Add grated Parmesan cheese and lemon juice, stirring until the cheese is melted and the sauce is smooth.
Return the cooked shrimp and salmon to the skillet, and toss to coat with the sauce.
Add the cooked pasta and mix well. Season with salt and pepper to taste.
Garnish with chopped parsley before serving.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins
Kcal: 500 | Servings: 4
