Seafood Pasta Recipes:
Rotini with Salmon and Shrimp
Here's another of my favorite seafood pasta recipes. It couldn't be faster or easier. It uses just a few ingredients to make a dish that is fancy enough to serve to special guests.
Although this is a quick meal, I can't honestly call it a healthy one, with all that whipping cream. Save this one for special occasions!
Check that you have these staples at home
- in the cupboard
- canned salmon
- canned baby shrimp
- in the fridge or freezer
- whipping cream
- Parmesan cheese
Get out your equipment
- a pasta pot or large saucepan
- another saucepan
- a can opener
- a pasta strainer
- Nice to have but not necessary
- a rotary cheese grater (if not, use a regular grater)
2 cups/500 ml rotini
1 1/2 cups/375 mL whipping cream
1 can (7 oz/220 g) salmon, drained
1 can (7 oz/220 g) baby shrimp
1/4 cup/60 mL grated Parmesan cheese
Cook the rotini according to package directions.
Meanwhile, put the whipping cream in a saucepan and bring it to a boil.
Boil it for 3 minutes, stirring frequently.
Add the salmon, shrimp and Parmesan to the saucepan.
Drain the cooked rotini.
Add it to the saucepan.
Stir gently to mix.
- Use fresh salmon instead of canned. You'll need about 1 cup/250 mL.
- Use fresh or frozen shrimp instead of canned.
- Use any variety of chunky pasta in place of the rotini. Fusilli or macaroni would work well.
Ideas for making this recipe your own
- Try reducing the fat content of this recipe by using a lighter cream - or by substituting plain yogurt for part of the cream. Please let me know how it turns out!
- If you are using large shrimp, use kitchen shears to cut them into small, baby-shrimp-sized pieces.
- I prefer using a block of Parmesan cheese and grating it as I need it. The flavor is great! You could also use pre-grated Parmesan from the deli. I don't recommend using the "grated cheese product" that you'll find on the grocery store shelf. It is full of artificial ingredients - and its taste is nothing like the real thing.
Serve this dish with