Salmon and shrimp noodle pan

Ingredients for 2 servings:

• 1 jar pesto, green
• 150 ml cream
• 5 small cherry tomatoes
• 1 package of wild salmon fillet(s), approx. 250 g, frozen
• 10 shrimp(s) (black tiger shrimp), frozen
• 10 m.-sized mushrooms
• 1 large onion(s)
• 150 g Parmesan, grated
• 250 g spaghetti, black

Instructions

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

Thaw the shrimp and salmon in the refrigerator overnight. First, wash the tomatoes, cut them into small pieces, and set them aside. Peel the shrimp, wash them thoroughly, and drain them. Cut the wild salmon into small pieces. Then cut the shrimp into small pieces. Wash and slice the mushrooms. Dice the onion. Cook the spaghetti according to the instructions. Meanwhile, sauté the onions and mushrooms. When the mushrooms have shrunk a little, add the shrimp and salmon to the pan and fry until cooked through. Mix the green pesto with the cream, add it to the fish mixture, and stir well. Bring everything to a boil on low heat and add the Parmesan cheese. Stir in about half a ladle of the spaghetti water. Then add the spaghetti to the pan and stir in. Seasoning is not necessary in this case, as the pesto and Parmesan are flavorful enough.