Pappardelle with salmon and gremolata

This is one of my favorite seafood pasta dishes.


Pappardelle for 4 people

300 g skin and bone free salmon

200 g peeled or approx 500 g unpeeled shrimps (fresher taste), or crayfish tails (fuller taste)

2.5 dl cream

(0.5 dl milk, if you want more sauce)

1 dl dry white wine

2 tbs concentrated seafood/lobster stock

0.5 pinch cayenne pepper

1.5 tbs corn starch


Grated zest of 1 lemon

1 dl finely chopped parsley

2 finely chopped garlic cloves

(some extra virgin olive oil)

Start with the gremolata; make sure the lemons are well washed (preferably use organic pesticide free lemons), mix everything in a bowl with a little bit of olive oil.

Boil pasta.

Cut the salmon into cubes. Mix cream, (milk, ) wine, stock, pepper and starch in a saucepan and bring to a boil while stirring. Add salmon and boil on medium low heat for 2-3 minutes. Remove from heat and add shrimps or crayfish tails. 

Serve with pasta and gremolata.

Super tasty!

  1. eilenna posted this
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