Pasta with salmon and shrimp

Ingredients for 2 servings:

• 140g pasta
• some olive oil
• 1 carrot(s)
• ½ stalk(s) leek
• 2 cloves garlic, grated
• 10 shrimp(s), thawed
• 2 salmon fillets, thawed
• salt and pepper
• 1 jar white wine
• 1 cup of crème fraîche or cream
• some vegetable stock, granulated
• ½ lemon(s)
• 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

First, cook the pasta according to the package instructions until al dente. Peel the carrot and cut into thin sticks. Cut the leek into thin rings and sauté both in olive oil over low heat. After about 3 minutes, add the garlic. Now fry the salmon and shrimp for about 5 minutes. Season everything with salt and pepper, then deglaze with the white wine. Once the white wine has almost completely evaporated, add the crème fraîche and the granulated stock. Briefly reduce everything over medium heat and season with lemon juice. After the acid from the lemon has been added, the sauce should no longer be boiling, as otherwise it can easily curdle. Mix the cooked pasta with freshly chopped parsley and the sauce. For vegetable fans, there are no limits when it comes to sauce garnishes; broccoli and green beans also go very well.