Pasta with salmon and shrimp in cream sauce

Ingredients for 4 servings:

• 500 g pasta
• 300 ml cream
• ½ organic lemon(s), juice and zest
• 20 tomatoes, dried (salted)
• 250 g peas, frozen
• 250 g leaf spinach, frozen
• 1 onion(s)
• 4 cloves garlic
• 1 tsp honey
• 1 tsp smoked paprika powder
• 1 tsp fish seasoning (green fish salt)
• ½ tsp allspice d’Espelette
• some pepper
• 2 tbsp olive oil
• 250 g salmon fillet(s)
• 250 g prawn(s), peeled

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook pasta in plenty of salted water until al dente. Reserve about 1 cup of pasta water before draining. Finely chop the onions and garlic. Cut the sun-dried tomatoes into small pieces. Heat olive oil in a pan. Fry the onions until translucent. Caramelize with 1 teaspoon of honey. Then add the garlic and sun-dried tomatoes. Sauté briefly. Add the peas and spinach while still frozen. Add the lemon zest, lemon juice, and cream, and stir in the paprika. Simmer on low heat for 5-10 minutes. Season with fish salt, piment d’espelette, and pepper. Be careful with the salt, as the sun-dried tomatoes are already salty. Dice the salmon and toss it in the pan with the shrimp. Let it cook for 5-10 minutes, with the lid on if necessary. Place the pasta in a large bowl and gently mix with the sauce. If it is too dry, add more of the pasta cooking water.