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Creamy Tuscan Shrimp & Salmon Rigatoni
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Creamy Tuscan Shrimp & Salmon Rigatoni

45 minPara 4Nutri-Score C€€€
de @mexcooks31 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • salmon fillets (skin on or off, patted dry)Pescado3 piezas
  • jumbo shrimp (peeled and deveined)Pescado450 g
  • rigatoni (uncooked)Cereales340 g
  • butterLácteos30 g
  • red onion (half a medium onion, finely chopped)Frutas y verduras1 pieza
  • cherry tomatoes (halved)Frutas y verduras200 g
  • garlic (cloves, minced)Frutas y verduras2 piezas
  • sun-dried tomatoes (sliced)Despensa50 g
  • tomato pasteDespensa15 g
  • vegetable brothDespensa120 ml
  • heavy creamLácteos360 ml
  • spinach (fresh baby spinach)Frutas y verduras100 g
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • paprika (for seasoning the salmon, shrimp and sauce)Especias6 g
  • onion powder (for seasoning the salmon and shrimp)Especias4 g
  • garlic powder (for seasoning the salmon and shrimp)Especias4 g
  • Italian seasoning (for the salmon, shrimp and sauce)Especias6 g
  • salt (to taste)Especias6 g
  • black pepper (to taste)Especias3 g

por ración

Nutrición

824kcal

Carbohidratos
66 g
Proteínas
41 g
Grasas
44 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Olla
  • Escurridor
  • Pinzas de cocina

paso a paso

Preparación

  1. Season the salmon and shrimp

    • Pat the salmon fillets dry and season both sides with paprika, onion powder, garlic powder, Italian seasoning, salt and black pepper.
    • Pat the shrimp dry and season with paprika, onion powder, garlic powder, Italian seasoning, salt and black pepper.
    Paso 1

  2. Cook the pasta

    • Bring a large pot of salted water to a boil and cook the rigatoni until al dente.
    • Reserve a little pasta water, then drain the rigatoni.
    Paso 2

  3. Sear the salmon

    • Heat a large frying pan over medium-high heat with a little oil.
    • Cook the salmon fillets for 4-5 minutes on each side until golden and just cooked through.
    • Transfer the salmon to a plate and flake it into large pieces.
    Paso 3

  4. Sear the shrimp

    • In the same pan over medium-high heat, cook the shrimp for 2-3 minutes on each side until pink and opaque.
    • Remove the shrimp and set aside with the salmon.
    Paso 4

  5. Start the Tuscan sauce

    • Melt the butter in the pan and soften the red onion for a few minutes.
    • Add the cherry tomatoes, garlic and sun-dried tomatoes and cook until the tomatoes begin to soften.
    • Stir in the tomato paste and cook for 1 minute.
    Paso 5

  6. Build the creamy sauce

    • Pour in the vegetable broth and let it reduce slightly.
    • Add the heavy cream and season with Italian seasoning, paprika, black pepper and salt.
    • Simmer gently until the sauce thickens.
    Paso 6

  7. Combine everything

    • Stir the spinach into the sauce until wilted.
    • Add the rigatoni, salmon and shrimp and toss gently to coat, loosening with pasta water if needed.
    • Finish with a squeeze of lemon juice and serve.
    Paso 7
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