Sunday, January 27, 2013
Salmon and shrimp linguine
I made this pasta last week and it is almost the same recipe as the one that I've made for our New Year's dinner .
I had to cut back the cream cheese since I've been planning at that time to bake this cold oven cream cheese pound cake .
If you haven't tried that cake yet , do bake it , and don't forget to add fresh ginger .
Pasta is my go-to food and I think of it as my comfort food ....
Quick and easy , the more cream cheese the better though I've only added 70 grams of it here ! lol
But don't worry , I think the steamed salmon and shrimp offset the calories in cream cheese . Hah !
400 grams linguine
200 grams salmon , steamed and cubed
200 grams ( shelled weight ) shrimp
100 grams shallots , finely chopped
2 cloves garlic , finely minced
1 cup evaporated milk
70 grams cream cheese , cut into small pieces , at room temp
1/2 cup chicken broth
1/2 cup pasta water , get some while your pasta is still boiling or use water , if prefer
1 tsp chili flakes plus more for garnish
1/2 cup ( loosely packed ) cilantro , stems and leaves , coarsely chopped
some coarse salt and ground black pepper
* Boil pasta according to package direction .
* Meanwhile , heat wok or a large pan , pour in a little bit olive oil , fry shallots and garlic until fragrant , add in the salmon and shrimp , gently stir until shrimp changes color , sprinkle in some salt ; transfer to a plate and keep warm .
* In the same pan , pour broth , pasta water , cream cheese and evaporated milk , let simmer for 2 minutes or until cream cheese melts ; add in chili flakes , some salt and black pepper then add in the salmon , shrimp and half of the chopped cilantro . Cook for a minute or so , adjust taste . Turn off heat .
* Drain pasta , either add pasta to the sauce and mix thoroughly or put some pasta in a bowl or a plate and pour in some sauce . Garnish with some chopped cilantro , chili flakes and black pepper . Serve immediately .