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Italian-American·Main Course

Easy Seafood Pasta

A incredibly fast and versatile seafood pasta technique featuring a simple reduced-cream sauce that works with any fish or pasta shape you choose.

Prep

10m

Cook

15m

Total

25m

Serves

4

Method

  1. 01

    Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, stirring occasionally.

    Step 1
    Watch · 0:34
  2. 02

    While the pasta cooks, prep the seafood. Slice the salmon into 3/4-inch chunks (leaving the skin behind) and cut the peeled shrimp into bite-sized pieces. Set aside.

    Step 2
    Watch · 1:45
  3. 03

    Heat olive oil in a large skillet over medium-high heat. Add the salmon and shrimp in a single layer. Season with salt and a few shakes of cayenne. Sauté for about 30 seconds, turning larger pieces to ensure even heat.

    Step 3
    Watch · 2:54
  4. 04

    Add the minced garlic and cook for 15-20 seconds. Pour in the heavy cream and bring to a boil. Once boiling, add the lemon zest and lemon juice, then reduce heat to low and simmer for about a minute.

    Step 4
    Watch · 3:28
  5. 05

    Turn off the heat. Transfer the cooked pasta directly into the sauce. Add the fresh tarragon and turn the heat back to medium-high. Stir until the sauce bubbles and thickens to your liking; add a splash of pasta water if it becomes too thick.

    Step 5
    Watch · 4:05
  6. 06

    Turn off the heat and stir in the grated Parmesan cheese. Serve in warm bowls garnished with an extra dusting of Parmesan, cayenne, and a sprig of tarragon.

    Step 6
    Watch · 5:00

From Chef John

  • “You are after all the Biz Markie of pasta made with food from the sea.”
  • “If you're one of these people that thinks you never compare cheese with fish, I have two words for you: tuna melt.”
  • “As always, enjoy!”