This is one totaly summer lunch idea that is prepared simply and quickly because no one likes to spend too much time on the stove in the summer. You can replace salmon and shrimp with chicken or turkey meat if you are not vegeterian or if you are unable to find them. It’s the same with Fusilli pasta. I used Schar Fusilli pasta in this recipe because they are very tasty, photogenic and children adore them, but you can replace them with any other pasta.
AuthorTeaCut the salmon into cubes and clean the shrimp. Add salt, pepper, grated lemon zest, and mix everything.
Pour a little olive oil into the pan, then put the salmon and shrimp to fry. When they get a golden color, take them out of the pan and set them aside.
Chop the garlic and onion and fry in the oil in which the fish was fried. Pour in the cooking cream and one tablespoon of pesto sauce. Return the fish to the pan and mix everything. Set the pan aside.
Cook the fusilli, strain and mix with the fish.
Ingredients
Directions
Cut the salmon into cubes and clean the shrimp. Add salt, pepper, grated lemon zest, and mix everything.
Pour a little olive oil into the pan, then put the salmon and shrimp to fry. When they get a golden color, take them out of the pan and set them aside.
Chop the garlic and onion and fry in the oil in which the fish was fried. Pour in the cooking cream and one tablespoon of pesto sauce. Return the fish to the pan and mix everything. Set the pan aside.
Cook the fusilli, strain and mix with the fish.