Tagliatelle with salmon and shrimp

Ingredients for 2 servings:

• 250g tagliatelle
• 2 salmon fillets, frozen
• 100 g shrimp, cooked and peeled
• 1 zucchini
• 1 garlic clove(s)
• 1 spring onion(s)
• 125 ml vegetable stock
• 125 ml cream
• 50 ml white wine
• 1 tsp tomato paste
• dill
• lemon juice
• salt and pepper
• Paprika powder, sweet
• Paprika powder, hot
• herbs, Italian
• possibly roux
• some fat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Wash the salmon, pat dry, and let it thaw slightly. Cut into small cubes and drizzle with lemon juice. Wash the spring onions and slice into rings. Peel the garlic and press or finely chop. Peel, deseed, and slice the zucchini. Lightly fry the zucchini in a little fat, add the spring onions and garlic, and sauté. Add the tomato paste and sauté briefly. Deglaze with vegetable stock, cream, and white wine, and bring to a boil briefly. Season with salt, pepper, paprika, dill, and Italian herbs. Add the salmon cubes and shrimp to the sauce. Cook the pasta while the sauce simmers. Thicken with a little roux, if desired.