4 Salmon Fillets, skin off (seared to perfection)
2 Tbsp of olive oil
2 tbsp of butter
2 Tbsp of minced garlic
1/2 cup of white dry wine (chardonnay)
1 3/4 cup half and or heavy cream
1/2 tsp of blackened seasoning (season to your liking)
1 tbsp of creole seasoning (season to your liking)
1 tsp of garlic powder
2 cups of chopped spinach
1 box of penne noodles
1 tbsp of fresh parsley
1 bag of colossal shrimp (chop some and leave some whole)
1 cup of grated parmesan cheese and Italian blend cheese
(note please cook your penne pasta to add in)
- Heat oil in a large pan, season salmon with herbs mentioned above (blackened seasoning, creole seasoning. Sear salmon until fully cooked on both sides. Cook to your liking. Once cook, chop salmon finely then set aside.
- Melt butter in a clean pan, add mined garlic and fry until for 1-2 mins on medium to low heat. Add you shrimp and add season of garlic powder and creole seasoning only. Cook until shrimp is done or until your liking. Remove shrimp and set aside.
- In the same pan you cooked the shrimp in add your white wine on medium high heat. Once the wine starts to simmer add in your half and half or (heavy whipping cream). Season with creole seasoning and garlic powder only. Taste, if the mixture needs more seasoning repeat with sprinkles of each herb. Stir occasionally for 5-6 minutes. Add spinach and allow to wilt in sauce. Add parmesan cheese, allow sauce to simmer for about 1 minute. Once sauce become slight thick add in your chopped salmon and shrimp.
- Allow sauce and ingredients to become thick once it starts to become thicker add in your cooked Penne Pasta.
Sprinkle parmesan cheese on top and serve