I had a salmon and pasta dish at a local steak house lately and thought I could do better. This dish is super easy to make and uses our Quad All Purpose Rub in the sauce to add an amazing flavor that really makes the shrimp and salmon pop! Let your guests think you spent a ton of time preparing this fancy meal, knowing it was super easy!
Ingredients 1/2 cup butter
1 1/2 cups heavy cream
1 tablespoon ketchup
5 teaspoons University of Que the Quad All Purpose Rub
2 cups portabella mushrooms (sliced)
1 lb shrimp (raw, tails off and de veined)
4 small pieces of salmon, skin off
1/2 cup green onion, chopped
1 pound fettuccine pasta
fresh Parmesan cheese, shredded
Process 1. Cook fettuccine as directed on package.
2. Season Salmon with Quad All Purpose Rub.
3. Melt butter in a large skillet.
4. Whisk in cream, ketchup and spices. Bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
5. Sauté mushrooms in a separate small skillet over medium to low heat, in olive oil until soft.
6. Add mushrooms to simmering sauce.
7. Cook shrimp in the small skillet in olive oil just until pink and add to sauce.
8. Heat olive oil in skillet and add salmon. Cook until flaky and fat comes out (little white globs)
9. Simmer for about 5 minutes adding green onions for the last 2 minutes or so.
10. In a large dish, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh Parmesan cheese and cooked salmon.
11. Enjoy!
