Pasta con salmone gamberetti e asparagi
Salmon-shrimp-asparagus spaghetti
Salmon-shrimp-and-asparagus spaghetti is a very good first course you can serve in your daily menu but for a special occasion too. It's a spring recipe. Think of the Communion, Confirmation celebrated at home if your child like fish. A birthday. A get-together with the friends who share with you the love for seafood menus. Match a good-quality white wine such as those of Lombardy and Sicily, which we suggest to you below. Before deciding, however, take a look at the other recipes of ours with dried pasta or seafood sauces.
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yeld for 3
- 250g (8 3/4 ounces) fresh salmon
- 125g (4.4 ounces) precooked shrimps
- 250g (8 ounces) fresh asparagus
- 1 400g (14 ounces) can cherry tomatoes
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 dried bay leaf
- Half a glass of white wine
- 1 1/2 tablespoon extra virgin olive oil
- 210g (7.4 ounce) spaghetti
- Salt
- Time:
preparation: 30 minutes
cooking: 30 minutes
total: 1 hour - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 485 (kCal) 25 % GDA (*) - 2028 (kJ)
Protein: 27.4 (g) 55 % GDA
Total fat: 14.9 (g) 22 % GDA
Total carbohydrate: 64.3 (g) 24 % GDA
Sugars: 11.8 (g) 14 % GDA
Salmon-shrimp-and-asparagus spaghetti recipe
Preparation and cooking
- - Cut the end of your asparagus because generally too hard.
- - . Wash the asparagus under the running water accurately.
- - Steam them for about 15 minutes.
Be careful they don’t become too soft. - - Shell the shrimps.
- - Remove the peel from the salmon and dice it.
- - Put the olive oil and bay leaf in a wok.
- - Brown the diced salmon, stirring frequently for few minutes.
- - Remove the salmon with a skimming ladle and put apart.
- - Add the cherry tomatoes without their preserving liquid.
- - Let them flavor in the olive oil, stirring frequently for few minutes.
- - At this point add the wine and let it evaporate partially.
- - Add the salmon too.
- - Season to taste with salt.
- - Continue cooking on high heat stirring often for few minutes.
- - Your sauce must be not too reduced.
Eventually add some spoons of the cooking water of the pasta. - - Meanwhile slice the asparagus, their tips excluded.
Put apart the asparagus tips but add the other asparagus pieces to the sauce together with the aromatic herbs a minute before turning off the stove. - - Meanwhile cook the spaghetti according to the package directions or or our instructions to cook pasta correctly.
Just before serving
- - Drain pasta very well and add to the pan with the sauce together with the shrimps and asparagus tips.
- - Stir and let all the ingredients amalgamate over a fierce heat, stirring continuously, for one minute.
- - Your salmon-shrimp-and-asparagus spaghetti is ready.
- - Serve at once.
Note
Tips
- - You can use both frozen and fresh shrimps.
If frozen thaw them in advance. - - Carlo and I also use short pasta or linguine for this recipe.
- - The recipe is also great with whole wheat, kamut or spelt pasta.
- - This is a special dish in spring when asparagus are in season.
Menu planning
- - Choose salmon-shrimp-and-asparagus spaghetti for your Sunday lunch when you have more time to cook or for a special occasion in spring. In the second case with a full menu the same doses are enough for more people.
- - This salmon-shrimp-and-asparagus spaghetti dish is perfect for a seafood menu but we think it may be prepared when you want to serve meat and fish in the same meal. We remember you a typical Italian menu for a special occasion is composed by: antipasto, first course, second course and dessert. Now our suggestion with this pasta dish is: an assorted canapé platter (made with paté, caviar eggs and butter, butter and smoked tuna), our spaghetti dish, vitello tonnato (cold braised veal in tuna sauce) accompanied by a seasonal salad and, finally, a fruit tart (choose your favorite tart among our recipes for Italian cakes and desserts)
Healthy eating
- - Daily menu. Salmon-shrimp-and-asparagus spaghetti is a dish well structured, rich in ingredients. As you can see we decreased the amount of pasta to 70g (2 1/2 ounces) per head when the normal portion should be 80g (2.8 ounces) not to exceed the 500 calories. This involves about 36 kCal less.
Complete the meal with fresh fruit. If necessary, add fresh seasonal vegetables to munch on if you're hungry.
I recommend the spaghetti salmon, asparagus and shrimp for lunch.
In fact I remember you pasta should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 to 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
Here are the doses per head: 70g (2 1/2 ounces) spaghetti, 80g (2.8 ounces) fresh salmon, 80g (2.8 ounces) fresh asparagus, 40g (1 1/2 ounce) frozen or fresh prawns, 1/2 tablespoon extra virgin olive oil, a dash of wine and aromatic herbs according to your own taste.
- - Special occasion menu. As I've just written you can also choose salmon-shrimp-and-asparagus spaghetti for an important dinner menu or a celebration menu. A lot of dishes to taste. In this case don't worry about fat, calories, sugars ... it happens rarely, doesn't it?
- - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100ml.
- - Read more about Italian pasta and its nutrition value.
- - We remember you our original home recipes can be made without salt; there is a combination of flavors that substitutes salt. Other no salt recipes on the Italian cooking page
Loretta
What's the right wine ?
Match a white wine to salmon-shrimp-and-asparagus spaghetti. Carlo and I like Regaleali Bianco (white wine from Sicily - Italy) but we think Pinot Nero Oltrepò Pavese (white wine of Lombardy) can be perfect too.
Someone likes red wine too much to give it up even if he has to eat fish. Pairing fish with red wine is possible provided that in this case the red wine is young, not tannic and with low alcohol content.
The author Loretta Sebastiani lives in Italy (IT)
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