Anti-Inflammatory Garlic Butter Salmon & Shrimp with Creamy Spinach Linguine

The Anti-Inflammatory Garlic Butter Salmon & Shrimp with Creamy Spinach Linguine has rich flavors. We prepare this creamy recipe with salmon fillets, juicy shrimp, whole wheat linguine, baby spinach, garlic, olive oil, butter, Greek yogurt, Parmesan cheese, chicken broth, smoked paprika, turmeric, Italian seasoning, fresh lemon juice, lemon zest, and parsley. There are approximately 640 calories and 40 g net carbs in this creamy recipe. We can prepare this creamy recipe in just 45 minutes. This Anti-Inflammatory Garlic Butter Salmon & Shrimp with Creamy Spinach Linguine is rich in omega-3 fatty acids, lean protein, antioxidants, vitamins, and fiber to support a balanced and healthy lifestyle. You can serve this creamy recipe with a Mediterranean Cucumber Tomato Salad, Roasted Asparagus, Garlic Green Beans, Whole Wheat Garlic Bread, or a refreshing Sparkling Lemon Water.

STATS:

• Cook Time: 25 minutes
• Course: Main Course
• Total Time: 45 minutes
• Calories: 640 Kcal
• Diet: Anti-Inflammatory
• Prep Time: 20 minutes
• Cuisine: Mediterranean Fusion
• Servings: 4
• Difficulty Level: Easy
• Serving Size: 1 plate
• Cooking Mode: Stovetop

TOOLS:

• Large skillet
• Large pot
• Wooden spoon
• Colander
• Cutting board
• Knife
• Tongs

INGREDIENTS:

SEAFOOD:

• 4 salmon fillets
• 12 oz. shrimp
• Two tbsp. olive oil
• Butter, two tbsp.
• 5 garlic cloves
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp sea salt
• 1 tbsp lemon juice
• 2 tbsp parsley
• 1 tsp lemon zest

CREAMY SPINACH LINGUINE:

• 10 oz linguine (whole wheat)
• One tbsp. olive oil
• 4 cups baby spinach
• 1½ cups chicken broth
• ¾ cup Greek yogurt
• ½ cup Parmesan cheese
• 2 garlic cloves
• ¼ tsp black pepper
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes
• ¼ tsp salt

GARNISH:

• Fresh parsley
• Parmesan cheese
• Lemon wedges

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

SALMON:

• We use salmon because it is rich in omega-3 fatty acids and provides a tender, flaky texture. Trout, cod, or Arctic char may be used in its place.

SHRIMP:

• We use shrimp to add lean protein and a naturally sweet seafood flavor. You can replace it with scallops, chicken breast, or white fish.

WHOLE WHEAT LINGUINE:

• We use whole wheat linguine for added fiber and a hearty texture. You can substitute it with gluten-free linguine, chickpea pasta, or lentil pasta.

GREEK YOGURT:

• We use Greek yogurt to create a creamy, protein-rich sauce. You can replace it with dairy-free yogurt or light cream cheese.

PARMESAN CHEESE:

• We use Parmesan cheese for a rich, savory flavor. You can substitute it with Pecorino Romano or nutritional yeast.

BABY SPINACH:

• We use baby spinach because it is rich in vitamins and antioxidants. Swiss chard or kale could we utilized in its stead.

GARLIC:

• We use fresh garlic to provide bold flavor and natural anti-inflammatory benefits. You can substitute it with roasted garlic or garlic powder.

OLIVE OIL:

• We use olive oil for healthy fats and to cook the seafood. Utilize avocado oil as another option.

BUTTER:

• We use butter to create a rich garlic butter sauce. You can substitute it with ghee or dairy-free butter.

CHICKEN BROTH:

• We use chicken broth to make a flavorful and creamy sauce. You could utilize vegetable broth or seafood stock as a different option.

INSTRUCTIONS:

1. Cook the linguine as mentioned on the package.
2. We reserve half a cup of pasta water and then strain.
3. Garnish the shrimp and salmon with lemon juice, paprika, pepper, turmeric, and salt.
4. Preheat the olive oil in a pan and cook the salmon till flaky, for almost four minutes.
5. Warm the butter in a similar pan.
6. Include the garlic and cook for nearly thirty seconds.
7. Put the shrimp & cook for almost two minutes.
8. Place the garlic & olive oil in a pan.
9. Cook till fragrant.
10. Fill with chicken broth and slowly cook for almost two minutes.
11. Mix in Parmesan and Greek yogurt till smooth.
12. Include spinach, Italian seasoning, black pepper, pepper flakes, and salt.
13. Cook till spinach wilts.
14. Include the cooked linguine and whisk it perfectly.
15. Mix in reserved pasta water if required.
16. Garnish the pasta with shrimp and salmon.
17. Top with lemon zest, parsley, and Parmesan.
18. Serve this creamy recipe with lemon wedges.

TIPS:

• Include additional spinach for extra nutrition.
• Completely dry the seafood and then cook it.
• We utilize freshly grated Parmesan to get a smoother sauce.

SERVING SUGGESTIONS:

FRESH SALADS:

• Mediterranean Cucumber Salad
• Greek Salad
• Arugula Lemon Salad
• Avocado Tomato Salad
• Spinach Berry Salad

VEGETABLE SIDES:

• Roasted Asparagus
• Garlic Green Beans
• Steamed Broccoli
• Roasted Brussels Sprouts
• Grilled Zucchini

BREAD OPTIONS:

• Whole Wheat Garlic Bread
• Herb Focaccia
• Sourdough Bread
• Multigrain Dinner Rolls
• Parmesan Breadsticks

LIGHT DESSERTS:

• Greek Yogurt with Berries
• Fresh Fruit Salad
• Lemon Sorbet
• Chia Pudding
• Honey Baked Pears

STORAGE INFORMATION:

FRIDGE:

• Put this creamy recipe in a closed box and stock it for roughly three days.

FREEZER:

• Store this creamy recipe for approximately two months.

FAQs:

May we utilize frozen seafood?

Yes, you can use frozen seafood, although you should defrost it and then cook it.

Will we prepare this creamy recipe gluten-free?

Yes, you can use non-gluten linguine.

Could we prepare this creamy spinach earlier?

Yes. Cook the seafood and pasta separately, then combine before serving.

May we include extra veggies?

Yes, you can use asparagus, zucchini, Broccoli, or mushrooms.

NUTRITIONAL FACTS:

Protein: 52 g

Fat: 26 g

Total Carbs: 48 g

Calories: 640 kcal

Net Carbs: 40 g

Fiber: 8 g

Sugar: 5 g

Sodium: 560 mg

Serving Size: 1 plate