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

45 minServes 4Nutri-Score C€€€
from @mexcooks31 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • salmon fillets (skin on or off, patted dry)Fish3 pieces
  • jumbo shrimp (peeled and deveined)Fish450 g
  • rigatoni (uncooked)Grains340 g
  • butterDairy30 g
  • red onion (half a medium onion, finely chopped)Produce1 piece
  • cherry tomatoes (halved)Produce200 g
  • garlic (cloves, minced)Produce2 pieces
  • sun-dried tomatoes (sliced)Pantry50 g
  • tomato pastePantry15 g
  • vegetable brothPantry120 ml
  • heavy creamDairy360 ml
  • spinach (fresh baby spinach)Produce100 g
  • lemon juice (freshly squeezed)Produce15 ml
  • paprika (for seasoning the salmon, shrimp and sauce)Spices6 g
  • onion powder (for seasoning the salmon and shrimp)Spices4 g
  • garlic powder (for seasoning the salmon and shrimp)Spices4 g
  • Italian seasoning (for the salmon, shrimp and sauce)Spices6 g
  • salt (to taste)Spices6 g
  • black pepper (to taste)Spices3 g

per serving

Nutrition

824kcal

Carbs
66 g
Proteins
41 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Colander
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 7
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