1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Salmon and Shrimp:
- Season the salmon chunks and shrimp with salt and black pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon chunks and cook for 2-3 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook for 1-2 minutes on each side, until pink and opaque. Remove from the skillet and set aside.
3. Make the Creamy Tuscan Sauce:
- In the same skillet, add minced garlic and cook for about 1 minute, until fragrant.
- Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to soften.
- Stir in the baby spinach leaves and cook until wilted.
- Reduce the heat to medium-low. Pour in the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
- Add the sun-dried tomatoes, chopped basil, fresh lemon juice, and red pepper flakes (if using). Season with salt and black pepper to taste.
4. Combine the Pasta with the Sauce:
- Add the cooked pasta to the skillet with the creamy Tuscan sauce. Toss until the pasta is evenly coated with the sauce.
- Gently fold in the cooked salmon chunks and shrimp, being careful not to break them apart.
5. Serve:
- Garnish the creamy Tuscan salmon and shrimp pasta with additional chopped basil.
- Serve hot and enjoy this decadent and flavorful dish!
This creamy Tuscan salmon and shrimp pasta is sure to impress with its rich and indulgent flavors. It’s perfect for a special occasion or a cozy dinner at home.