Salmon and Shrimp Pasta Dinner Plate with Asparagus

Instructions

Step 1 Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions, then drain and set aside.
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Step 2 Season the salmon with salt, black pepper, paprika, and Italian seasoning.
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Step 3 Heat olive oil in a skillet over medium‑high heat and sear the salmon for about 4–5 minutes per side until golden and cooked through, then set aside.
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Step 4 In the same skillet melt butter and sauté the minced garlic for about 30 seconds until fragrant.
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Step 5 Add the shrimp and cook for 2–3 minutes until pink and fully cooked.
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Step 6 Pour in the heavy cream and stir in the Parmesan cheese, allowing the sauce to thicken slightly.
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Step 7 Add spinach and diced red bell pepper, then stir in the cooked pasta until well coated in the creamy sauce.
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Step 8 Toss the asparagus with olive oil, salt, and pepper and roast in a 400°F oven for about 10–12 minutes until tender.
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Step 9 Plate the creamy shrimp pasta alongside the seared salmon and roasted asparagus, then garnish with chopped parsley and serve with warm garlic bread.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the pasta gently in a skillet with a splash of cream or milk to restore the sauce’s texture. Salmon can be reheated in a pan over low heat or in the oven to prevent drying out, while asparagus is best reheated quickly in a skillet or air fryer.