Shrimp and Salmon Pasta in Lemon Cream Sauce

 Ingredients

¾ lb shimp, peeled and deveined

¾ lb salmon

Salt, pepper, and paprika

2 Tbsp butter, divided

2 cloves garlic, chopped

2 cups spinach (2 or 3 big hands full)

1 cup cream

Zest of 1 lemon

16 oz pasta of choice

Directions

Fill a large saucepan with water and begin heating it for the pasta.

Melt 1 Tbsp of butter in a large nonstick skillet over medium high heat.

Season shrimp with salt, pepper, and paprika and add to skillet.

Cook for a minute or two on each side depending on the size of the shrimp, until pink and done. Remove from skillet.

Melt the second Tbsp of butter in the same skillet.

Season salmon with salt, pepper, and paprika and add to skillet.

Cook for about 3 minutes per side – again depending on the thickness. The skin should slide right off after cooking. Remove from skillet and cut into bite size pieces.

*At this point add pasta to boiling water and cook according to package directions.

Reduce heat to medium; add garlic to the same skillet you used for the seafood and cook for 1 minute to soften.

Add spinach and cook for about 2 minutes to wilt.

Add cream and reduce to a simmer. Add lemon zest and let sauce thicken stirring frequently, about 2 minutes.

Drain pasta, reserving ¼ cup of cooking liquid.

Add pasta and cooking liquid to the skillet.

Add seafood and stir gently to heat and combine.

Top with parsley and serve – you won’t wait long for compliments!

Serves 4