Spaghetti with salmon and shrimp cream sauce

Ingredients for 2 servings:

• 300g spaghetti
• 125 g salmon fillet(s)
• 250 g shrimp(s)
• 1 onion(s)
• 3 garlic cloves
• 200 ml cream
• 100 ml water
• white wine
• ½ tsp, leveled vegetable stock powder
• Salt and pepper, black, from the mill
• chili powder
• 1 tsp basil
• 1 tsp oregano
• ½ tbsp parsley
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Bring a pot of salted water to a boil, bring to a boil, and prepare the spaghetti according to the package instructions. Reserve some of the pasta water if necessary. Peel and chop the onion and garlic cloves, then sauté in olive oil until translucent. Then add the drained shrimp and fry for about 2 minutes, until they turn pink. Drain thoroughly beforehand, otherwise there will be a lot of water in the pan. Now add the diced salmon fillet and fry until it has browned. Deglaze with a generous splash of white wine. Season with salt and pepper. Once the alcohol has evaporated slightly, add the water, stock, cream, and all the remaining seasonings. The sauce should now simmer for a few more minutes until it becomes nice and creamy. If it has become too thick, I always add a little more of the pasta water. Add the drained spaghetti to the pan and stir everything well so the sauce is evenly distributed.