Salmon & Shrimp Penne Mix
"McCormick & Schmick's Restaurant in Atlanta, Georgia. Copycat. Rich alot of parts"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (516.9 g)
- Calories 962.1
- Total Fat - 71 g
- Saturated Fat - 41.8 g
- Cholesterol - 233.2 mg
- Sodium - 1125.7 mg
- Total Carbohydrate - 57.1 g
- Dietary Fiber - 9.3 g
- Sugars - 2.5 g
- Protein - 29 g
- Calcium - 311.4 mg
- Iron - 1.8 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees
Step 2
Cut the salmon into 1 inch cubes and place in a buttered baking dish.
Step 3
Add the lemon juice to the melted butter and drizzle over the salmon.
Step 4
Season the salmon with garlic powder, salt, and pepper.
Step 5
Bake for 15 minutes or until the salmon flakes easily with a fork.
Step 6
Do not let the salmon overcook.
Step 7
Remove immediately from the oven and keep warm.
Step 8
While the salmon is cooking,
Step 9
Add the pasta to a large pot of salted boiling water.
Step 10
Cook until al dente, about 8 to 10 minutes.
Step 11
Cut the asparagus into 1 inch pieces. Add the asparagus to the boiling water during the last five minutes of cooking. Drain and put in a large serving bowl.
Step 12
While the salmon and pasta are cooking
Step 13
Combine the butter, cream cheese, parmesan cheese, and half-and-half in a saucepan.
Step 14
Season with garlic salt.
Step 15
Bring to a simmer over medium heat. Cook, stirring constantly, until slightly thickened.
Step 16
Remove from the heat.
Step 17
Add havarti
Step 18
Add the pesto at this point.
Step 19
Go light with the pesto to ensure the sauce is lightly flavored.
Step 20
Mix the artichoke hearts with the asparagus and penne pasta and pour the sauce over the pasta mixture.
Step 21
Mix lightly to coat everything.
Step 22
Add the salmon cubes and shrimp to the top of the pasta along with sauce .
Step 23
If desired, serve with extra parmesan cheese and freshly cracked black pepper.
Tips
No special items needed.
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