There’s something magical about the combination of fresh seafood, silky cream, and perfectly cooked pasta that transforms an ordinary weeknight into something special. This creamy seafood pasta recipe is my go-to when I want restaurant-quality results without the fuss or lengthy prep time.
What I love most about this dish is its incredible versatility. While I’m sharing it with salmon and shrimp today, you can easily swap in scallops, crab, or whatever fresh catch looks best at your local market. The secret lies in the technique—a simple but elegant cream sauce infused with bright lemon and aromatic fresh tarragon that comes together faster than your pasta water can boil.
The beauty of this recipe is in its timing. While your pasta bubbles away, you’ll create a restaurant-worthy sauce that’s rich without being heavy, sophisticated without being complicated. In just 15 minutes, you’ll have a dish that looks like you spent hours in the kitchen!
Recipe Details
- Prep time: N/A
- Cook time: N/A
- Servings: N/A
Ingredients
- 4 oz salmon fillet, skin removed and boneless
- 3 oz large shrimp, peeled and deveined
- 4 oz shell pasta (or your favorite short pasta)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1 small pinch cayenne pepper
- 2 garlic cloves, finely minced
- 1 cup heavy cream
- 1 fresh lemon (for zest and juice)
- 2 tablespoons fresh tarragon, finely chopped
- 1/4 cup freshly grated Parmesan cheese (optional)
Instructions
- Start by cutting both the salmon and shrimp into uniform bite-sized pieces, about 3/4-inch chunks. Place them on a plate and refrigerate while you prepare everything else.
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 10-12 minutes. Stir occasionally to prevent sticking.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Remove seafood from refrigerator and arrange pieces in a single layer in the hot pan. Season immediately with salt and cayenne pepper, then cook without stirring for 30 seconds to get a light sear.
- Add the minced garlic to the skillet and stir everything together, cooking for just 15 seconds until fragrant. Pour in the heavy cream and add the lemon zest. Let the mixture come to a gentle boil, about 1 minute, then reduce heat to low.
- Squeeze juice from half the lemon into the cream sauce, stir gently, and turn off the heat. Taste and add more lemon juice if desired for brightness.
- Using tongs or a pasta strainer, transfer the cooked pasta directly from the pot into the skillet with the sauce. Turn heat back to medium-high and add the fresh tarragon. Toss everything together vigorously, allowing the pasta to absorb the sauce as the cream returns to a boil—this ensures perfectly cooked, tender seafood.
- Remove from heat and fold in the Parmesan cheese if using. Taste and adjust seasoning with salt, pepper, or additional lemon juice. Serve immediately in warmed bowls.
Tips & Variations
Pro tip: Don’t overcook the seafood! The residual heat from tossing with the hot pasta will finish cooking it perfectly. For best results, use pasta water to thin the sauce if it gets too thick—the starchy water helps bind everything together beautifully. You can easily customize this recipe by substituting the tarragon with fresh dill, basil, or parsley, depending on what you have on hand.
