Creamy Salmon & Crab Pasta
Creamy Salmon & Crab Pasta
Ingredients
For the Salmon and Crab
- 2 salmon fillets
- 8 ounces Jumbo Lump Crabmeat
- 2 tablespoons Garlic Flavored EVOO, or as needed
- 1 tablespoon Tuscan Seasoning, or to taste
- 1 tablespoon Butter N Garlic Seasoning, or to taste
- 2 tablespoons compound butter, divided
For the Pasta and Sauce
- 12 ounces pasta, your favorite type
- 1 1/2 cups heavy whipping cream
- 5 ounces spinach, large handful
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon Shrimp Bouillon, or to taste
- 1/2 teaspoon Tuscan Seasoning, or to taste
- 1/2 teaspoon Butter N Garlic Seasoning, or to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Cook your chosen pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
⏱️ 10 min
- 2
While the pasta cooks, pat the salmon fillets dry with paper towels. Season generously on all sides with Tuscan Seasoning and Butter N Garlic Seasoning.
⏱️ 3 min
- 3
Heat a large skillet over medium-high heat. Add 2 tablespoons of Garlic Flavored EVOO. Once shimmering, carefully place the seasoned salmon fillets into the pan, skin-side down first if applicable. Sear for 4-5 minutes until the skin is crispy and releases easily (you can remove the skin at this point if desired).
⏱️ 5 min
- 4
Flip the salmon and add the Jumbo Lump Crabmeat around the salmon in the pan. Add 1 tablespoon of compound butter to the pan. Continue to sear for another 3-5 minutes, or until the salmon is cooked to your desired doneness and the crabmeat is heated through.
⏱️ 5 min
- 5
Carefully remove the cooked salmon and crabmeat from the pan and set aside on a plate. Keep warm.
⏱️ 1 min
- 6
Reduce the heat to medium. Add the remaining 1 tablespoon of compound butter to the same pan, utilizing the flavorful bits and oil left from the seafood. Pour in the heavy whipping cream and stir to combine.
⏱️ 2 min
- 7
Add the large handful of fresh spinach to the sauce. Season with 1/2 teaspoon of Tuscan Seasoning and 1/2 teaspoon of Butter N Garlic Seasoning. Stir occasionally until the spinach wilts and the sauce begins to thicken slightly, about 3-4 minutes.
⏱️ 4 min
- 8
Stir in the 1/4 cup of grated Parmesan cheese and the 1 teaspoon of Shrimp Bouillon until dissolved and well combined. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 9
Add the cooked pasta directly into the pan with the sauce. Return the cooked salmon and crabmeat to the pan. Gently toss all ingredients together until the pasta, salmon, and crabmeat are thoroughly coated in the creamy sauce.
⏱️ 3 min
- 10
Serve immediately, garnished with additional Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Salmon & Crab Pasta
For the Salmon and Crab
- 2 salmon fillets
- 8 ounces Jumbo Lump Crabmeat
- 2 tablespoons Garlic Flavored EVOO, or as needed
- 1 tablespoon Tuscan Seasoning, or to taste
- 1 tablespoon Butter N Garlic Seasoning, or to taste
- 2 tablespoons compound butter, divided
For the Pasta and Sauce
- 12 ounces pasta, your favorite type
- 1 1/2 cups heavy whipping cream
- 5 ounces spinach, large handful
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon Shrimp Bouillon, or to taste
- 1/2 teaspoon Tuscan Seasoning, or to taste
- 1/2 teaspoon Butter N Garlic Seasoning, or to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Cook your chosen pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
⏱️ 10 min - 2
While the pasta cooks, pat the salmon fillets dry with paper towels. Season generously on all sides with Tuscan Seasoning and Butter N Garlic Seasoning.
⏱️ 3 min - 3
Heat a large skillet over medium-high heat. Add 2 tablespoons of Garlic Flavored EVOO. Once shimmering, carefully place the seasoned salmon fillets into the pan, skin-side down first if applicable. Sear for 4-5 minutes until the skin is crispy and releases easily (you can remove the skin at this point if desired).
⏱️ 5 min - 4
Flip the salmon and add the Jumbo Lump Crabmeat around the salmon in the pan. Add 1 tablespoon of compound butter to the pan. Continue to sear for another 3-5 minutes, or until the salmon is cooked to your desired doneness and the crabmeat is heated through.
⏱️ 5 min - 5
Carefully remove the cooked salmon and crabmeat from the pan and set aside on a plate. Keep warm.
⏱️ 1 min - 6
Reduce the heat to medium. Add the remaining 1 tablespoon of compound butter to the same pan, utilizing the flavorful bits and oil left from the seafood. Pour in the heavy whipping cream and stir to combine.
⏱️ 2 min - 7
Add the large handful of fresh spinach to the sauce. Season with 1/2 teaspoon of Tuscan Seasoning and 1/2 teaspoon of Butter N Garlic Seasoning. Stir occasionally until the spinach wilts and the sauce begins to thicken slightly, about 3-4 minutes.
⏱️ 4 min - 8
Stir in the 1/4 cup of grated Parmesan cheese and the 1 teaspoon of Shrimp Bouillon until dissolved and well combined. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 9
Add the cooked pasta directly into the pan with the sauce. Return the cooked salmon and crabmeat to the pan. Gently toss all ingredients together until the pasta, salmon, and crabmeat are thoroughly coated in the creamy sauce.
⏱️ 3 min - 10
Serve immediately, garnished with additional Parmesan cheese if desired.
⏱️ 1 min