Pan-fried Lemon Salmon
Garlic Shrimp Pasta

A luxurious pairing of crispy-skinned pan-fried lemon salmon served alongside creamy garlic shrimp pasta, tossed in a vibrant white wine butter sauce.

Ingredients

• 2 salmon fillets
• 200 g raw shrimp
• 150 g spaghetti noodles
• 3 cloves garlic
• 1 onion
• 50 g butter
• 60 ml white wine
• 100 ml heavy cream
• 1 lemon
• 2 tbsp olive oil
• 1 handful fresh parsley
• to taste salt
• to taste black pepper

Instructions

1. 1Season the shrimp

   

   Arrange fresh, peeled raw shrimp neatly on a white plate. Season them evenly with black pepper and sea salt to prepare them for cooking.

   Tip: Seasoning the shrimp beforehand allows the flavors to penetrate the meat before it hits the pan.
2. 2Season the salmon fillets

   

   Place two fresh salmon fillets onto a decorative plate. Season them with salt and pepper, then gently rub the seasonings into the fish to coat both pieces evenly.

   Tip: Pat the salmon dry with a paper towel before seasoning to ensure the salt and pepper adhere properly.
3. 3Boil the spaghetti noodles

   

   Hold a bundle of spaghetti noodles and submerge them directly into a pot of rapidly boiling water, stirring them gently as they soften and immerse into the water.

   Tip: Make sure the water is well-salted before adding the pasta to build flavor from the inside out.
4. 4Sear the shrimp in a pan

   

   Use kitchen tongs to pick up individual seasoned shrimp and place them into a hot frying pan with preheated oil, cooking them until they begin to brown.

   Tip: Do not overcrowd the pan to ensure each shrimp gets an even sear and nice color.
5. 5Sauté shrimp heads

   

   Place shrimp heads into the frying pan and sauté them over medium heat to extract their rich oil and build a deeply savory base for the sauce.

   Tip: Press down gently on the shrimp heads with a spatula or tongs to release all the flavorful juices.
6. 6Add butter and minced garlic

   

   Drop a pat of butter and minced garlic into the pan containing the rendered shrimp oil, stirring and sautéing them together until the mixture becomes highly fragrant.

   Tip: Keep the heat at medium to prevent the minced garlic from burning while the butter melts.
7. 7Deglaze with white wine

   

   Pour white wine directly into the pan containing garlic and butter, letting it sizzle and bubble to deglaze the bottom of the pan and incorporate the browned bits.

   Tip: Let the alcohol simmer for a minute to cook off before adding the cream.
8. 8Add cream and seasoning

   

   Pour fresh cream into the pan along with black pepper and salt, stirring continuously to blend with the reduced wine and aromatics into a smooth sauce.

   Tip: Keep the heat at medium-low after adding the cream to prevent it from separating or curdling.
9. 9Combine pasta and shrimp

   

   Add the cooked spaghetti and the previously seared shrimp directly into the creamy sauce, using chopsticks or tongs to toss everything together until well coated.

   Tip: Add a small splash of pasta cooking water if the sauce becomes too thick while tossing.
10. 10Heat oil in the pan

    

    Pour olive oil into a clean, heated frying pan, swirling it around to coat the bottom evenly before introducing the main protein.

    Tip: Ensure the pan is adequately hot before adding oil to create a proper non-stick surface.
11. 11Sear the salmon fillet

    

    Using tongs, carefully place the seasoned salmon fillet skin-side down into the hot oiled pan to start the searing process and achieve a crispy skin.

    Tip: Do not move the salmon once it touches the pan; let it sear undisturbed for several minutes.
12. 12Sauté onion and garlic

    

    Add finely chopped onion and garlic into the same pan previously used for the salmon, stirring continuously over medium heat until fragrant and softened.

    Tip: Keep the heat at medium to prevent the finely minced garlic from burning before the onions can sweat.
13. 13Deglaze with white wine and lemon juice

    

    Pour white wine and fresh lemon juice directly into the pan with the sautéed onions and garlic to deglaze and lift the flavorful browned bits from the bottom.

    Tip: Simmer the liquids for a minute to let the sharp alcohol taste evaporate while keeping the bright citrus flavor.
14. 14Melt butter into the sauce

    

    Drop pieces of butter into the simmering liquid mixture, stirring constantly with wooden chopsticks until the butter fully melts and emulsifies into a rich sauce.

    Tip: Stir vigorously while incorporating the butter to achieve a smooth, glossy emulsion rather than a separated oily sauce.
15. 15Add fresh parsley

    

    Stir in freshly chopped parsley into the bubbling garlic-lemon butter sauce, blending it evenly to impart fresh herbal notes and color.

    Tip: Add the parsley near the end of cooking so it retains its vibrant green color and fresh flavor profile.

Storage & Reheating

Burn It Off

Frequently Asked Questions