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Creamy Tuscan Salmon Pasta Recipe

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4.2 from 5 reviews

This creamy Tuscan salmon pasta is a delightful blend of tender salmon, sun-dried tomatoes, spinach, and Parmesan cheese in a rich, flavorful sauce. Perfectly cooked penne pasta is tossed in a luscious cream sauce infused with garlic, shallots, and Italian seasonings, making for a comforting yet elegant meal ideal for weeknights or special occasions.

Ingredients

Seafood and Pasta

  • 1 pound salmon fillet
  • 12 ounces dry penne pasta (or pasta of choice)

Seasonings and Oils

  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Salt and pepper to taste

Sauce Ingredients

  • 2 tablespoons butter
  • 1 shallot (or ½ of an onion, finely chopped)
  • ⅓ to ½ cup sun-dried tomatoes (oil packed, drained and chopped)
  • 4 garlic cloves (minced)
  • 3 tablespoons tomato paste
  • ½ teaspoon Italian seasoning
  • ½ to 1 teaspoon red pepper flakes
  • 2 cups heavy cream
  • ¼ cup chicken broth (or white wine)
  • 1 cup grated Parmesan cheese (plus more for serving)
  • 1 ½ to 2 cups baby spinach (chopped)

Garnish

  • Fresh basil (for garnish)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
  2. Prepare Salmon: While the pasta cooks, pat the salmon fillet dry with paper towels. Season both sides with ½ teaspoon salt and ¼ teaspoon ground black pepper.
  3. Sear Salmon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the salmon fillet and cook for 2 to 3 minutes per side until it is lightly browned and nearly cooked through. Remove the salmon from the skillet and place it on a plate.
  4. Sauté Aromatics: Reduce heat to medium. In the same skillet, melt 2 tablespoons butter. Add the finely chopped shallot and sun-dried tomatoes. Cook until the shallot softens and becomes translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add Flavorings: Stir in 3 tablespoons tomato paste, ½ teaspoon Italian seasoning, ½ to 1 teaspoon red pepper flakes, along with a pinch of salt and pepper. Mix well to combine the flavors thoroughly.
  6. Create Cream Sauce: Lower the heat to low and slowly stir in 2 cups heavy cream and ¼ cup chicken broth (or white wine). Gradually add 1 cup grated Parmesan cheese, a handful at a time, stirring until each addition melts smoothly into the sauce.
  7. Simmer Sauce: Let the sauce simmer gently for 2 to 3 minutes, stirring frequently to thicken. Maintain low heat to keep the sauce creamy and prevent the cheese from separating. Add 1 ½ to 2 cups chopped baby spinach and cook until it wilts.
  8. Toss Pasta: Return the cooked penne pasta to the skillet, tossing it to coat evenly in the creamy sauce. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it.
  9. Flake Salmon: Use a fork to flake the seared salmon into large chunks. Gently fold the salmon into the pasta mixture, ensuring it is evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve: Plate the creamy Tuscan salmon pasta and garnish with extra grated Parmesan cheese and fresh basil leaves. Serve immediately for best flavor and texture.

Notes

  • You can substitute white wine for the chicken broth for an extra depth of flavor.
  • If sun-dried tomatoes are not oil packed, rehydrate them in warm water before chopping.
  • Adjust red pepper flakes according to your preferred spice level.
  • Use fresh spinach rather than frozen for the best texture and flavor.
  • For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.

Find it online: https://lauracooks.com/creamy-tuscan-salmon-pasta-recipe/