Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Italian Seafood and Poultry Pasta Primavera with Creamy Tomato Sauce
A luxurious Italian-inspired pasta dish combining tender chicken, succulent salmon, and shrimp with fresh vegetables in a rich tomato and cream sauce. This restaurant-quality meal features a medley of seasonal vegetables and is finished with a delicate balance of flavors that showcases the finest Italian cooking techniques.
50 min
Medium
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet3/10
Salty5/10
Sour4/10
Umami8/10
Spicy1/10
🥄 Texture
The pasta is al dente and coated in a silky, creamy tomato sauce, while the chicken pieces have a light golden crust and tender interior. Salmon flakes softly and shrimp remain firm and springy, contrasted by crisp-tender zucchini and broccoli for a varied, satisfying bite.
👃 Aroma
A warm garlicky tomato aroma with bright herbal notes of oregano and basil rises from the pan, accompanied by savory marine scents from the salmon and shrimp. A gentle creamy/ buttery note rounds out the nose, creating an inviting, comfort-food bouquet.
🍷 Pairs Well With
Pair with a crisp, high-acid white wine such as Pinot Grigio, Vermentino, or a dry Sauvignon Blanc to cut through the cream and complement the seafood; a light unoaked Chardonnay or a chilled Prosecco are also good options. For a non-alcoholic choice, sparkling water with a lemon twist or a cold herbal iced tea (mint or lemon verbena) is refreshing.
🥗 Side Dishes
A simple arugula or mixed-green salad with lemon vinaigrette; crusty garlic bread or warm focaccia to mop up the sauce; roasted asparagus or green beans as a light vegetable side. A small antipasto plate of marinated olives and roasted peppers also pairs nicely.
Ingredients(15 items)
- 1400 grams pâtes (fettuccine or pappardelle)
- 2300 grams poulet (chicken breast, diced)
- 3200 grams saumon en pavé (salmon fillet, cubed)
- 4150 grams crevettes (shrimp, peeled and deveined)
- 5400 milliliters sauce tomates (tomato sauce)
- 6200 milliliters crème fraîche (heavy cream)
- 72 cups courgettes (zucchini, sliced into half-moons)
- 82 cups brocolis (broccoli florets)
- 93 tablespoons farine (all-purpose flour)
- 102 tablespoons lait (milk or additional cream)
- 111 teaspoon levure (baking powder - optional for texture)
- 124 tablespoons olive oil (not listed but essential for Italian cooking)
- 132 cloves garlic (minced)
- 14Salt and black pepper to taste
- 151 teaspoon Italian herbs (oregano, basil)
Nutrition Information(per serving)
685
Calories
52g
Protein
58g
Carbs
28g
Fat
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pâtes and cook according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- 2
While the pasta cooks, pat the poulet pieces dry with paper towels and season with salt and pepper. Dust lightly with farine for a light coating.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the floured poulet pieces and cook for 5-6 minutes until golden brown on all sides. Remove and set aside on a plate.
- 4
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
- 5
Add the courgettes and brocolis to the skillet and sauté for 4-5 minutes until they begin to soften but remain slightly crisp. Season with salt and pepper.
- 6
Add the saumon en pavé (salmon cubes) to the vegetables and cook gently for 3-4 minutes until the salmon is nearly cooked through.
- 7
Add the crevettes (shrimp) to the skillet and cook for 2-3 minutes until they turn pink and opaque.
- 8
Pour the sauce tomates into the skillet and stir well. Add the cooked poulet back to the pan.
- 9
In a small bowl, whisk together the crème fraîche and lait to create a smooth mixture. Slowly pour this into the skillet while stirring constantly to create a creamy sauce.
- 10
Add the Italian herbs and adjust seasoning with salt and pepper to taste. If the sauce is too thick, add some of the reserved pasta water (1/4 cup at a time) until you reach desired consistency.
- 11
Reduce heat to medium-low and simmer for 3-4 minutes, allowing all flavors to meld together.
- 12
Add the cooked pâtes to the skillet and toss gently to coat all the pasta with the creamy tomato sauce. Cook for another 2 minutes.
- 13
Divide the pasta among serving bowls and serve immediately while hot.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!