The easiest seafood pasta technique is actually the best one—this easy seafood pasta works with any kind of seafood. Here, Chef John uses salmon and shrimp, but truly, any seafood will do. The delicious sauce takes less time to cook than the pasta.
Easy Seafood Pasta
The easiest seafood pasta technique is actually the best one—this easy seafood pasta works with any kind of seafood. Here, Chef John uses salmon and shrimp, but truly, any seafood will do. The delicious sauce takes less time to cook than the pasta.
Ingredients
- 4 ounces boneless salmon filet
- 3 ounces peeled deveined shrimp
- 4 ounces shell pasta
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
- 2 cloves garlic minced
- 1 cup cream
- 1 lemon zested and juiced
- 2 tablespoons chopped fresh tarragon
- 1/4 cup grated Parmesan cheese optional
Instructions
- Cut seafood into bite-sized pieces and refrigerate until needed.
- Bring a large pot of salted water to a boil, and add pasta. Cook, stirring occasionally until tender with a bite, 10 to 12 minutes.
- Meanwhile, for sauce, add oil to a skillet and place over medium-high heat. Add seafood and arrange into a single layer. Season with salt and cayenne, and cook and stir for 30 seconds.
- Add the garlic; cook, stirring for about 15 seconds. Pour in cream; wait about 1 minute for cream to start to boil. While waiting, add the zest from 1 lemon. Reduce the heat to low, squeeze in juice from half the lemon, or add more to taste. Stir everything together, and turn off heat.
- Once pasta is cooked use a strainer to transfer it into the sauce. Turn the heat back on to medium-high, and add tarragon. Stir and toss pasta into sauce with seafood. By the time cream returns to a boil, the seafood will be cooked and pasta is ready to serve.
- Turn off heat, and grate in Parmesan cheese. Taste for seasoning and serve immediately in bowls.
