Easy Seafood Pasta
Ingredients: pasta, salt, fresh salmon, shrimp, olive oil · 30 min cook time · 438kcal · ~₩25,600
Ingredients
300g pasta, 15g salt, 200g fresh salmon, 200g shrimp, 15ml olive oil, 2g cayenne, 10g garlic, 200ml cream, 1개 lemon, 5g freshly chopped tarragon, 10g Parmesan cheese
Instructions
1. Generously salt water and bring it to a boil on high heat for the pasta.
2. Add pasta (shells recommended) to the boiling water, stir, turn heat to medium, and cook to desired doneness, stirring occasionally.
3. Prepare salmon by slicing down through the meat every half to 3/4 of an inch, going down to the skin but not through. Make a cut down the center if thick. Then, place a knife in one of the cuts near the center and slice straight against the skin to remove the meat. Transfer salmon to the fridge.
4. Cut peeled and deveined shrimp into small bite-size pieces.
5. When pasta is about 5 minutes from being done, heat olive oil over medium-high heat until nice and hot.
6. Transfer seafood into the hot pan, spread it into a single layer, and season with a pinch of salt and a few shakes of cayenne.
7. Cook the seafood, stirring and tossing, for about 30 seconds. Optionally, turn over bigger pieces to cook on both sides.
8. Add garlic and cook, stirring, for about 15 to 20 seconds to take off the raw edge.
9. Transfer cream into the pan and let it come up to a boil for about a minute.
10. While the cream boils, grate in the zest of one lemon and then squeeze in some lemon juice. Reduce heat to low and turn off the heat.
11. Transfer the cooked pasta into the sauce. If the pasta isn't quite done, the sauce will be fine sitting for a few minutes with the heat off.
12. Toss in a big pinch of freshly chopped tarragon. Turn the heat back up to medium-high and stir everything.
13. As soon as the sauce starts to bubble again, the seafood should be perfectly cooked and the sauce will have the perfect thickness. If too thick, add a splash of pasta water.
14. Turn off the heat and finish with a little grating of Parmesan cheese.
15. Give it one last toss, then plate up (or bowl up) and optionally finish with more grated Parmesan, a few shakes of cayenne, and a sprig of tarragon.
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