Salmon & Shrimp Creamy Pasta

Salmon & Shrimp Creamy Pasta

If you don't have heavy cream, mix 300 ml of milk with 1 tablespoon of flour and toss in 5 g of butter. You could prepare this while cooking the shrimp.

Ingredients: 2 servings

Shrimp (frozen)
Salmon flakes (jarred)
7 tablespoons
Broccoli (frozen)
as needed
Dashi stock granules (I recommend the kind based on shiitake mushrooms)
to taste
Salt and pepper
to taste
Grated cheese
2-3 tablespoons
Heavy cream
about 300 ml
Olive oil
2 tablespoons
Optional! Sliced onion
Spaghetti (I recommend fettucine)
200 g (2 servings)


1. Heat 2 tablespoons of oil in the frying pan and cook the shrimp, broccoli, and onion (optional) until tender.
2. Begin boiling the spaghetti in salted water for the amount stated on the package.
3. Add the salmon flakes to Step 1 and season with salt and pepper. Continue stir-frying until the liquid evaporates. Then add a little less than 1 ladleful of water from boiling the spaghetti.
4. Then add the dashi stock granules and the heavy cream. Once it begins to boil, stop the heat.
5. Pour Step 4 over the cooked pasta. If it's difficult to mix, add some more boiled pasta water. Season with salt and pepper, sprinkle with cheese, and it's done!

Story Behind this Recipe

I live in NY. I was craving the taste of the pasta they serve in Japanese restaurants, so I made this after a lot of testing.