Creamy seafood linguini with cold water shrimp, scallops, and salmon
Prep: 20 Mins
Cook: 25 Mins
Serves: 4
INGREDIENTS
- 250 g thawed and well-drained Olivia salmon, cut into large cubes
- 250 g Olivia cold water shrimp, thawed and well drained
- 250 g thawed and well-drained Olivia scallops
- 30 ml olive oil
- 30 ml butter
- 1/2 chopped onion
- 4 garlic cloves, crushed
- 384 g baby spinach
- 6 sun-dried tomatoes, sliced
- 250 ml heavy cream
- 10 ml lemon juice
- Salt and pepper to taste
- 454 g linguini pasta
- 125 ml grated Parmesan
- 1 cup thawed and well-drained Olivia salmon, cut into large cubes
- 1 cup Olivia cold water shrimp, thawed and well drained
- 1 cup thawed and well-drained Olivia scallops
- 2 tbsps olive oil
- 2 tbsps butter
- 1/2 chopped onion
- 4 garlic cloves, crushed
- 3 cups baby spinach
- 6 sun-dried tomatoes, sliced
- 1 cup heavy cream
- 2 tsps lemon juice
- Salt and pepper to taste
- 1 lb linguini pasta
- 1/2 cup grated Parmesan
TO MAKE
- Thaw the shrimp, salmon and scallops. Dry seafood separately in paper towels to remove excess moisture. Season with salt, pepper and drizzle with olive oil. Keep cold.
- Cook the pasta according to the manufacturer's directions. Drain and reserve.
- Take the salmon and cut into large cubes. Heat a large skillet over medium-high heat with a knob of butter and a drizzle of oil, then place the salmon cubes in the pan and cook for 3-4 minutes. Gently turn over and cook for another minute. Remove from the pan and set aside.
- In a pan, heat the rest of the oil and brown the garlic for 1 min. Add scallops and cook until golden, about 2 min / side. Remove from the pan and set aside.
- Over low heat, brown the onion and garlic in the pan with a knob of butter and a drizzle of oil. Cook until fragrant, then add the spinach and sun-dried tomatoes.
- Cook until the spinach is wilted then pour in the cream. Add a squeeze of lemon juice and season with salt and pepper. Simmer for a few minutes until the sauce easily coats the back of a spoon.
- Add the salmon, scallops and shrimp to the sauce and cook for a further minute to warm the seafood. Note that cold water shrimp should not be cooked but reheated.
- Pour a little sauce over the cooked pasta. Serve the pasta topped with the salmon, scallops and shrimp and sauce.
- Add grated Parmesan if desired.