Summary

Ingredients

• 250 g pasta (linuine or ribbon pasta)
• 250 g salmon
• 500 g spinach
• 200 ml vermouth, dry
• 200 ml cream
• 1 cup crème fraîche
• 20 g butter
• 1 onion (s)
• 1 bunch dill
• 1 teaspoon sugar
• 4 tablespoon lime juice
• 150 g shrimp (s)
• nutmeg
• salt and pepper

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Instructions

1. Cook the pasta in salted water until al dente.
2. In the meantime, sauté the onion in the butter until translucent. Deglaze with the wormwood. Then add the cream and crème fraîche. Add the salt, pepper, sugar, lime juice and finely chopped dill and let it simmer for about 5 minutes. Now add the spinach, salt and pepper again and season with nutmeg. Cook in the sauce for about 10 minutes. Add the salmon cut into bite-sized pieces and the prawns to the spinach and cook for another 5 minutes.
3. Drain the pasta and serve with the sauce.
4. Tip:
5. We sprinkle parmesan over the sauce and pasta - very tasty! A dry white wine goes well with it.