1/2 pound raw Shrimp, peeled/deveined
2 salmon fillets (4-6 ounces)
6-8 oz parmesan cheese, grated
1-pint heavy whipping cream
1 tbsp Prego Basil Pesto
1 stick of butter
2 tbsp seasoning salt
2 tbsp old bay
2 tbsp garlic powder
2 tbsp onion powder
3/4 box penne pasta
2 tsp minced garlic
1/8 tsp chili powder
fresh parsley, finely chopped
Wash shrimp and salmon then pat dry. Season the shrimp and salmon with seasoning salt, pepper, onion powder, garlic powder, chili powder, and old bay seasoning.
For the pasta, cook according to the instructions on the back then drain it and set it aside.
Add 1 tbsp of butter to a clean pan on medium heat and add your shrimp. Cook them for about 3 to 4 minutes on each side until they’re pink yet golden brown. Remove them and set them aside.
In a clean pan add 1 tbsp of butter on medium heat. Add the salmon to the pan and cook for about 7-8 minutes on each side or until done and golden brown.
In a clean pan, melt 6 tbsps of butter on medium heat. Add the minced garlic and cook for about a minute until fragrant. Add the heavy whipping cream and mix. Add the pesto mix again.
Add Parmesan cheese and continuously mix. Season the sauce heavily. Mix until sauce starts to thicken (3-5 mins)
Add the noodles to the sauce and make sure the noodle is coated.
Season with salt, pepper, onion powder, garlic powder, and old bay seasoning. Add a pinch of fresh parsley and mix thoroughly.
Grab a plate and add the noodles. Top with salmon and then shrimp. Garnish with parsley and parmesan cheese.