*******SHRIMP AND SALMON FETTUCCINE ALFREDO
1 (10 oz.) pkg. fettuccine noodles
1 lb. salmon fillet
1 lb. med. shrimp
8 oz. alfredo sauce
2 or 3 tomatoes
3 tbsp. basil
3 oz. Parmesan cheese
1/8 tsp. garlic powder
Lemon juice
Squeeze lemon juice on salmon. Bake salmon in pan (without water) for 20 to 25 minutes at 450 degrees. Remove skin and break into chunks after cooking. Clean and boil shrimp; drain. Boil fettuccine according to package instructions. Strain noodles. Heat alfredo sauce in microwave. Combine noodles, alfredo sauce, salmon, shrimp, Parmesan cheese, garlic, and basil. Toss. Add uncooked, cut up tomatoes. Toss and serve.
PASTA WITH SALMON CREAM SAUCE
12 oz. fresh or dried cappellini, linguini, spaghetti or other thin pasta
1/4 lb. butter
1 c. fresh shelled petite peas or thawed, frozen peas
1 c. heavy whipping cream
2 c. (about 12 oz.) flaked, cooked salmon
1 c. freshly grated Parmesan cheese
Salt
Freshly ground white pepper
Freshly ground nutmeg
1/4 c. minced fresh parsley
Cook the pasta in 4 quarts boiling water about 12 minutes. Melt 2 tablespoons butter in a saute pan or skillet over medium heat. Add the peas and saute until crisp tender, about 3 minutes, for fresh peas and 1 minute for thawed. Add remaining 6 tablespoons butter and the cream, reduce the heat to low and cook, stirring occasionally, until the butter melts. Add the salmon, 1/2 cup Parmesan cheese, salt, pepper and nutmeg to taste. Simmer until cheese melts, about 2 minutes. Drain pasta, pour sauce over pasta. Sprinkle remaining cheese and parsley on top.Any idea for salmon and pasta( not noodles) recipes?Can it be combined with with white sauce?I need sth really
In my recipe replace the shrimp with salmon.I would make the pasta and mound the salmon in the center of each pasta plate.Sprinkle with dillweed.
That would be so rich and delicious.
I also have made this recipe without the shrimp and placed salmon patties on top of pasta and lay 2 breadstixs across top.
You could add a few chopped black olives...
This is delicious and makes a beautiful presentation. I use my 15-inch skillet and serve it from the skillet at the table.
ANGEL HAIR PASTA WITH SHRIMP, SNOW PEAS
AND RED BELL PEPPER IN PARMESAN CREAM SAUCE
Adapted From Source: Nestle
Servings: 4
Tender snow peas and jumbo shrimp combine with angel hair pasta in a rich creamy Parmesan sauce. Serve with a fresh green salad and a rustic-style bread to complete the meal.
8 ounces Buitoni Angel Hair Pasta (refrigerated type)
2 medium red bell peppers, seeded and julienned
1/4 pound fresh snow peas, trimmed
1 pound jumbo shrimp, peeled and deveined
PARMESAN CREAM SAUCE:
2 tablespoons butter or margarine
1 1/2 tablespoons flour
1 1/2 cups milk (2% okay)
1/2 cup whipping cream
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon crushed garlic
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Prepare pasta according to package directions; drain.
Meanwhile, bring lightly salted water to a boil in a large saucepan. Add red bell pepper and snow peas and simmer for 2 minutes.
Add shrimp and poach until bright pink and just cooked through, about 3 more minutes (vegetables should be tender-crisp at this point). Drain well and set aside.
FOR THE PARMESAN CREAM SAUCE:
Melt butter in a large saucepan over medium heat; stir in flour and cook for a few minutes until golden.
Add milk and cream; bring to a gentle simmer, continue to stir until thickened.
Add Parmesan cheese, parsley, garlic, Worcestershire sauce, hot pepper sauce, salt and pepper; stir until blended. Stir in reserved vegetables and shrimp and heat thoroughly, about 2 minutes.
TO SERVE:
Toss with hot, cooked pasta and serve immediately.
Serving Ideas: Serve with green salad and rustic-style bread.
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