Quick and easy Seafood with Creamy Tuscan Sauce delivers flavor that tastes like you’re channeling the cooking prowess August Escoffier, the king of chefs.
Make it a quick weeknight meal or a dinner party-worthy dish with Argentinian Red shrimp and serve over pasta. Argentinian Red Shrimp has a taste and texture that resembles lobster. Using salmon filets makes a meal that looks as if it could have come out of a trendy restaurant kitchen.
- Choice of protein: 1 pound raw Argentinian Red Shrimp, cleaned and deveined OR 4 skinless Salmon filets — pat dry, season with salt & pepper
- 2 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Butter
- 3 cloves Garlic
- 1 ½ cups Cherry Tomatoes
- 1 bunch fresh Spinach
- 1 ½ cups Heavy Cream
- ⅓ cup Vermouth + 2 tablespoons shiro (mild yellow) Miso (optional umami level)
- 1 tablespoons Tomato Paste
- Dash of Turmeric and Paprika
- ¼ cup shredded Parmesan Cheese
- ¼ cup each chopped fresh herbs: Basil, Italian (flat leaf) Parsley
- Cooked Polenta or Pasta
- Lemon wedges
- Heat oil in a large skillet over medium heat. Add salmon filets and cook for 6 minutes until golden brown. Turn and cook for 2 more minutes. Remove to a plate. If using shrimp, make sauce first and add shrimp in step 3.
- Reduce heat, add butter, garlic, tomatoes, salt and pepper. When tomatoes burst, add spinach and cook until it wilts. Stir in cream, vermouth/miso blend (optional), tomato paste, Parmesan, spices and herbs, simmer for 3 minutes.
- Return salmon to skillet and spoon sauce over filets. Simmer for 3 minutes. If using shrimp, add shrimp to pan and cook until pink and beginning to curl.
- Serve over cooked polenta, linguine or spaghetti pasta.
Wine Pairing Guide follows ads
Selections Direct to Your Door
Wine Pairing Guide
Want to know more about how to select the best bottle for your budget? You can find a great bottle at any price range if you know how to determine quality vs. price. Learn more in our primer Selecting the Best Wine for Your Budget.
In general, pricing is a guideline as to the style of wine making in red wines. Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy! More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.