Marry Me Salmon, Crab & Shrimp Pasta
Marry Me Salmon, Crab & Shrimp Pasta
Ingredients
For the Seafood
- 3 snow crab clusters, meat picked out
- 1 pound salmon fillet
- 1 1/2 pounds shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
For the Seafood Seasoning
- 1 tablespoon Chef Paul Prudhomme's Magic Seasoning Blends Seafood Magic, divided
- 1 tablespoon Slap Ya Mama Cajun Seasoning Original Blend, divided
- 1/2 teaspoon crushed red pepper, divided
- 1 teaspoon smoked paprika, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1/2 teaspoon black pepper, freshly ground, divided
For the Sauce
- 1 1/2 sticks Kerrygold Garlic & Herb Butter
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 1 tablespoon Spice World Kickin' Chili Onion Crunch
- 1 1/2 cups heavy whipping cream
- 1/3 cup white cooking wine
- 1 cup cherry tomatoes, halved
- 4 ounces fresh spinach
- 1 cup Parmesan cheese, grated, plus more for serving
- 1 tablespoon fresh lemon juice
For the Sauce Seasoning
- 1/2 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Seafood Magic
- 1 teaspoon McCormick Perfect Pinch Italian Seasoning
- 1/2 teaspoon Slap Ya Mama Cajun Seasoning Original Blend
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper, freshly ground
For the Pasta and Garnish
- 12 ounces linguine noodles, cooked according to package directions
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil for the linguine.
⏱️ 10 min•🌡️ 350
- 2
Prepare the crab: Crack open the snow crab clusters and carefully pick out all the meat. Set aside in a bowl.
⏱️ 10 min
- 3
Prepare the salmon: Place the salmon fillet on a baking sheet. Drizzle with 1 tablespoon of olive oil, then season generously with 1 teaspoon of Chef Paul Prudhomme's Magic Seasoning Blends Seafood Magic, 1/2 teaspoon of Slap Ya Mama Cajun Seasoning Original Blend, 1/4 teaspoon of crushed red pepper, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of freshly ground black pepper. Bake in the preheated oven for 20 minutes, or until cooked through and flakes easily.
⏱️ 20 min•🌡️ 350
- 4
While the salmon bakes, prepare the shrimp: In a medium bowl, toss the cleaned shrimp with the remaining 1 tablespoon of olive oil. Season with the remaining 1 teaspoon of Chef Paul Prudhomme's Magic Seasoning Blends Seafood Magic, 1/2 teaspoon of Slap Ya Mama Cajun Seasoning Original Blend, 1/4 teaspoon of crushed red pepper, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of freshly ground black pepper. Mix well to ensure the shrimp are evenly coated.
⏱️ 5 min
- 5
Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes per side, or until pink and opaque. Do not overcook. Remove the shrimp from the pan and set aside with the crab meat.
⏱️ 5 min
- 6
Cook the linguine: Add the linguine noodles to the boiling salted water and cook according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
⏱️ 10 min
- 7
Make the sauce: In the same skillet used for the shrimp (do not clean), melt the 1 1/2 sticks of Kerrygold Garlic & Herb Butter over medium heat. Add the minced garlic and chopped shallots and sauté for 2-3 minutes until fragrant and tender. Stir in the 1 tablespoon of Spice World Kickin' Chili Onion Crunch.
⏱️ 5 min
- 8
Pour in the 1 1/2 cups of heavy whipping cream and 1/3 cup of white cooking wine. Bring to a gentle simmer, stirring occasionally. Add the halved cherry tomatoes and 4 ounces of fresh spinach. Sauté until the spinach is wilted, about 2-3 minutes.
⏱️ 5 min
- 9
Season the sauce: Stir in 1/2 teaspoon of Chef Paul Prudhomme's Magic Seasoning Blends Seafood Magic, 1 teaspoon of McCormick Perfect Pinch Italian Seasoning, 1/2 teaspoon of Slap Ya Mama Cajun Seasoning Original Blend, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of freshly ground black pepper. Squeeze in 1 tablespoon of fresh lemon juice. Add the 1 cup of grated Parmesan cheese and stir until the cheese is melted and the sauce has thickened slightly. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 5 min
- 10
Combine pasta and seafood: Add the cooked linguine noodles to the sauce in the skillet, tossing to ensure they are well coated. Remove the cooked salmon from the oven and flake it into large chunks. Gently fold the flaked salmon, cooked shrimp, and picked crab meat into the pasta and sauce mixture.
⏱️ 5 min
- 11
Finish and serve: Cover the skillet with a lid and let it cook for about 5 minutes over low heat to allow the seafood to heat through and the flavors to meld. Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese, if desired. This pasta pairs wonderfully with a side of garlic bread.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Salmon, Crab & Shrimp Pasta
For the Seafood
- 3 snow crab clusters, meat picked out
- 1 pound salmon fillet
- 1 1/2 pounds shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
For the Seafood Seasoning
- 1 tablespoon Chef Paul Prudhomme's Magic Seasoning Blends Seafood Magic, divided
- 1 tablespoon Slap Ya Mama Cajun Seasoning Original Blend, divided
- 1/2 teaspoon crushed red pepper, divided
- 1 teaspoon smoked paprika, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1/2 teaspoon black pepper, freshly ground, divided
For the Sauce
- 1 1/2 sticks Kerrygold Garlic & Herb Butter
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 1 tablespoon Spice World Kickin' Chili Onion Crunch
- 1 1/2 cups heavy whipping cream
- 1/3 cup white cooking wine
- 1 cup cherry tomatoes, halved
- 4 ounces fresh spinach
- 1 cup Parmesan cheese, grated, plus more for serving
- 1 tablespoon fresh lemon juice
For the Sauce Seasoning
- 1/2 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Seafood Magic
- 1 teaspoon McCormick Perfect Pinch Italian Seasoning
- 1/2 teaspoon Slap Ya Mama Cajun Seasoning Original Blend
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper, freshly ground
For the Pasta and Garnish
- 12 ounces linguine noodles, cooked according to package directions
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil for the linguine.
⏱️ 10 min•🌡️ 350 - 2
Prepare the crab: Crack open the snow crab clusters and carefully pick out all the meat. Set aside in a bowl.
⏱️ 10 min - 3
Prepare the salmon: Place the salmon fillet on a baking sheet. Drizzle with 1 tablespoon of olive oil, then season generously with 1 teaspoon of Chef Paul Prudhomme's Magic Seasoning Blends Seafood Magic, 1/2 teaspoon of Slap Ya Mama Cajun Seasoning Original Blend, 1/4 teaspoon of crushed red pepper, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of freshly ground black pepper. Bake in the preheated oven for 20 minutes, or until cooked through and flakes easily.
⏱️ 20 min•🌡️ 350 - 4
While the salmon bakes, prepare the shrimp: In a medium bowl, toss the cleaned shrimp with the remaining 1 tablespoon of olive oil. Season with the remaining 1 teaspoon of Chef Paul Prudhomme's Magic Seasoning Blends Seafood Magic, 1/2 teaspoon of Slap Ya Mama Cajun Seasoning Original Blend, 1/4 teaspoon of crushed red pepper, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of freshly ground black pepper. Mix well to ensure the shrimp are evenly coated.
⏱️ 5 min - 5
Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes per side, or until pink and opaque. Do not overcook. Remove the shrimp from the pan and set aside with the crab meat.
⏱️ 5 min - 6
Cook the linguine: Add the linguine noodles to the boiling salted water and cook according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
⏱️ 10 min - 7
Make the sauce: In the same skillet used for the shrimp (do not clean), melt the 1 1/2 sticks of Kerrygold Garlic & Herb Butter over medium heat. Add the minced garlic and chopped shallots and sauté for 2-3 minutes until fragrant and tender. Stir in the 1 tablespoon of Spice World Kickin' Chili Onion Crunch.
⏱️ 5 min - 8
Pour in the 1 1/2 cups of heavy whipping cream and 1/3 cup of white cooking wine. Bring to a gentle simmer, stirring occasionally. Add the halved cherry tomatoes and 4 ounces of fresh spinach. Sauté until the spinach is wilted, about 2-3 minutes.
⏱️ 5 min - 9
Season the sauce: Stir in 1/2 teaspoon of Chef Paul Prudhomme's Magic Seasoning Blends Seafood Magic, 1 teaspoon of McCormick Perfect Pinch Italian Seasoning, 1/2 teaspoon of Slap Ya Mama Cajun Seasoning Original Blend, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of freshly ground black pepper. Squeeze in 1 tablespoon of fresh lemon juice. Add the 1 cup of grated Parmesan cheese and stir until the cheese is melted and the sauce has thickened slightly. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 5 min - 10
Combine pasta and seafood: Add the cooked linguine noodles to the sauce in the skillet, tossing to ensure they are well coated. Remove the cooked salmon from the oven and flake it into large chunks. Gently fold the flaked salmon, cooked shrimp, and picked crab meat into the pasta and sauce mixture.
⏱️ 5 min - 11
Finish and serve: Cover the skillet with a lid and let it cook for about 5 minutes over low heat to allow the seafood to heat through and the flavors to meld. Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese, if desired. This pasta pairs wonderfully with a side of garlic bread.
⏱️ 5 min