Tuscan salmon and shrimp recipe - Main course

Author: Laura Tyler

Pan-seared crispy salmon fillets in delicious creamy spinach, olives, and sun-dried sauce using coconut cream. The pan-seared salmon gets smothered in the most amazing creamy Tuscan garlic sauce with sun-dried tomatoes and spinach.

Tuscan Shrimp Recipe
Insanely Good Creamy Tuscan Garlic Salmon
Creamy Tuscan Salmon
Creamy Tuscan Salmon
How do you cook Tuscan salmon?
How do you cook shrimp and salmon in a sauce?
What is creamy garlic Tuscan salmon?
How do you cook shrimp with spinach and tomatoes?

Tuscan Shrimp Recipe

Spend just under half an hour following our Tuscan shrimp recipe, and you’ll have a delicious meal to enjoy right now, as well as 3 extra servings for later.
Total time: 20 minutes
Cook time: 13 minutes
Prep time: 7 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 15

Ingredients:

2 tbsp unsalted butter
1 tbsp olive oil
1 tbsp garlic (minced)
12 oz peeled shrimp (from 24 oz whole shrimp)
1/2 cup whole milk
1/4 cup heavy cream
1 tsp lemon juice
1/2 tsp ground black pepper
1/2 tsp salt
2 oz spinach (stems removed)
4 oz cherry tomatoes (halved)
2 tbsp parsley (finely chopped)
2 tbsp basil (julienned)
0.5 oz parmesan cheese (grated)
16 oz cooked spaghetti

Nutrition:

How to cook:

Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a non-stick skillet, until the butter melts. Stir in 1 tbsp minced garlic and keep stirring until fragrant.
Add 12 oz peeled shrimp and stir to cook for about 4 minutes.
Add 1/2 cup whole milk, 1/4 cup heavy cream, 1 tsp lemon juice, 1/2 tsp pepper, and 1/2 tsp salt. Bring everything to a simmer.
Add 2 oz spinach and move it around, until all is wilted.
Add 4 oz halved cherry tomatoes and make sure all the ingredients are submerged in the sauce. Simmer for 3 minutes.
Turn off the stove and sprinkle on top 2 tbsp chopped parsley, 2 tbsp julienned basil, and 0.5 oz grated parmesan. Set the skillet aside and wait until serving.
To serve, toss 16 oz of cooked spaghetti with the sauce until everything softens. Serve right away.

Notes: Creamy Tuscan Shrimp Linguine, Tuscan shrimp pasta requires very few ingredients: garlic, shallot, butter, shrimp (prawns), sun-dried tomatoes and spinach. Despite the scant …

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One Pan Creamy Tuscan Salmon and Shrimp Recipe

#onepan #tuscansalmonLearn how to make this quick and easy delicious creamy one pan Tuscan salmon with shrimp . Enjoy this meal one pan …

Insanely Good Creamy Tuscan Garlic Salmon

Creamy Tuscan Garlic Salmon is an easy 30-minute restaurant-quality meal. The pan-seared salmon gets smothered in the most amazing creamy Tuscan garlic sauce with sun-dried tomatoes and spinach. This is one unforgettable meal!
Provided by: Alyssa Rivers
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American,Italian,Italian American,Mediterranean
Number of ingredients: 11

Ingredients:

Nutrition:

How to cook:

To start, add oil to a large skillet and salt and pepper your salmon. Pan sear the salmon by placing skin side down and turn to medium low heat.
Let it cook for about 7 minutes and then flip the salmon over and cook for an additional 3 minutes until it is barely pink in the center. Set aside on a plate.
Add minced garlic to your pan and cook for a minute and then add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese.
Whisk in the cornstarch and let simmer for 1-2 minutes. Add spinach and sun-dried tomatoes and let simmer until spinach starts to wilt. Add the salmon back to the pan.

Notes: Creamy Tuscan Salmon Recipe, Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are …

Creamy Tuscan Salmon

This creamy Tuscan salmon recipe is an impressive meal that takes just 20 minutes. Nice enough for entertaining, easy enough for weeknights!
Provided by: Maya Krampf
Total time: 20 minutes
Cook time: 20 minutes
Yields: 4 servings
Cuisine: American,Italian
Number of ingredients: 10

Ingredients:

4 6-oz Salmon fillets ((skin on, about 1 inch thick))
1 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Olive oil
4 cloves Garlic ((minced))
1/2 cup Sun-dried tomatoes ((chopped))
2 cups Baby spinach ((packed))
2/3 cup Heavy cream
1/3 cup Chicken broth, reduced sodium
1/4 cup Grated parmesan cheese

Nutrition:

How to cook:

Use paper towels to pat the salmon fillets completely dry – this will ensure even browning.
Heat the olive oil in a large, heavy bottomed skillet over medium-high heat for 2 minutes, until shimmering and hot. (You can test that it’s hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready.)
Once the pan is hot, right before you are ready to sear the salmon, season both sides with sea salt and black pepper.
Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. Sear, without moving, for 5-6 minutes, until the salmon is 80-90% opaque; only the top will be not quite done.
Use the fish spatula to flip the salmon fillets. Cook the salmon for about 1-2 minutes, until the salmon internal temperature reaches 130 degrees F (54 degrees C), which is done medium.
Remove the salmon to a plate and cover with foil to keep warm.
Reduce heat to medium. Add the minced garlic and sun-dried tomatoes to the pan. Saute for 1-2 minutes, until the garlic is fragrant.
Add the chicken broth and heavy cream. Bring the sauce to a gentle boil, then simmer for about 5 minutes, until the volume is reduced by 1/4.
Add the spinach and cook for 1-2 minutes, stirring frequently, until the spinach is just barely wilted.
Reduce heat to low. Stir in the grated parmesan cheese, stirring constantly, until smooth and melted. (You can add salt and pepper to taste here, but I didn’t find it necessary.)
Return the salmon to the pan, skin side down, and spoon the sauce over the fish. If you like it done more than medium, heat for a few more minutes, until done to your liking.

Notes: 1 Cookedbyjulie.com reviews, Review groups:

Creamy Tuscan Salmon

Pan-seared crispy salmon fillets in delicious creamy spinach, olives, and sun-dried sauce using coconut cream.
Provided by: Rena
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American,Italian
Number of ingredients: 10

Ingredients:

1 tbsp. Olive Oil
1 lb. Salmon Fillets (3 or 4 salmon fillets)
1 tsp. Italian Seasoning
1/4 tsp. Salt
6-8 cloves Garlic (peeled)
1/4 cup Sun-dried tomatoes (chopped)
5 oz. Fresh Spinach
1 cup Pitted green Italian Olives
1/4 cup Vegetable broth
3/4 cup Coconut Cream

Nutrition:

How to cook:

Rinse the fish fillets and pat dry using a kitchen towel. Season the salmon with Italian seasoning, salt, and ground pepper. (Alternatively, you could add the Italian seasoning later in the coconut cream sauce.)
Heat a large non-stick pan. Add oil and heat until shimmering. Place the fish and cook until nicely golden brown about 4-6 minutes each side.
Remove the fish from the pan and set aside. Using the same pan, add garlic and sauté until fragrant.
Immediately add chopped tomatoes, olives, and spinach. Pour in the broth and stir well.
Reduce the heat to low and cook stirring constantly until the spinach is wilted. Now stir in the coconut cream and cook for 1 minute more.
Carefully return the cooked salmon to the pan, nestling it into the sauce and cook until heated.
Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates.
Pour the sauce on top of the fish and serve warm.

Notes: Creamy Tuscan Salmon Recipe (20 Minutes!), To make the Tuscan salmon sauce, start by adding the minced garlic and sun-dried tomatoes to the pan. Saute until garlic is fragrant. Add liquids. Add …