Holiday Seafood Spaghetti Salmon

This holiday seafood spaghetti with salmon meatballs is my go to dish when I want something festive but comforting. It features a rich creamy white sauce studded with shrimp and veggies layered over tender pasta. The combination of savory cheese, gently smoked paprika, and pops of roasted red pepper and sundried tomato is something special. Around the holidays, nothing brings everyone together like a big bowl of creamy seafood pasta at the center of the table.

I fell in love with this recipe the first Christmas Eve I made it for my friends from out of town everyone went back for seconds and asked for the sauce recipe on the spot

Ingredients

• Butter or bacon drippings or olive oil: Provides a rich base for the sauce and helps with smoothness. I reach for a European style butter when possible for flavor.
• All purpose flour: Thickens the sauce. Look for unbleached flour for best results.
• Half and half: Adds creamy body. Use fresh for best taste and avoid fat free versions.
• Chicken stock or chicken bone stock: Adds savory depth. Homemade or low sodium boxed works beautifully.
• Smoked paprika: Brings a little warmth and earthiness. Spanish style is my pick if available.
• Grated cheese (parmesan, asiago, romano): Lends nuttiness and umami. Freshness is key — grate your own if you can.
• Onion (chopped): For sweetness and balance. Yellow or sweet onions work best.
• Garlic cloves (minced): For punchy flavor. Go for firm heavy bulbs.
• Roasted red bell pepper (diced): For sweetness and subtle char. Look for jars packed in water not oil.
• Sundried tomatoes (packed in oil): For tang and complexity. Drain well before chopping.
• Cooked shrimp: Adds a bright seafood note. Wild caught are sweeter and firmer when you can find them.
• Salt and black pepper: For balance. Use flaky sea salt or kosher plus freshly cracked pepper for character.
• Olive oil: Smooth and peppery, adds flavor to sautéed veggies. A good extra virgin oil makes a difference.
• Butter to finish (optional): For an extra glossy finish. I love a pat of butter melted in for richness at the end.

Step-by-Step Instructions

Make the Roux:

Melt the butter in a large skillet over medium high heat. When it bubbles and foams whisk in the flour. Cook for about two to three minutes whisking continuously until the mixture turns a pale blond color. This is essential for a smooth creamy sauce with no raw flour taste.

Build the Cream Sauce:

Gradually whisk in most of the half and half holding back a third cup for later if needed. Then stream in the chicken stock while whisking constantly. Sprinkle in the smoked paprika for subtle smokiness. Reduce heat to medium and keep whisking until the sauce thickens enough to coat the back of a spoon.

Melt the Cheese:

Add the grated cheese in batches to the hot sauce. Stir continuously and let the cheese melt gently to avoid any clumping. Taste and season with salt and pepper. Adjust the seasoning until you are happy with the balance.

Sauté the Vegetables and Shrimp:

Heat olive oil in a clean skillet over medium high. Once shimmering add chopped onions and garlic. Sauté for three minutes until onions turn translucent but not browned. Add roasted red peppers sundried tomatoes and cooked shrimp. Stir well and cook just until everything is heated through. The veggies should stay colorful and bright.

Combine Everything:

If the white sauce has thickened up while you were working, gently stir in the reserved half and half and a pat of butter to loosen it up. Pour the sauce over cooked pasta then top with the sautéed vegetable and shrimp mixture. Toss gently to combine so each strand of spaghetti is coated saucy and studded with seafood.

Serve and Enjoy:

Plate the seafood spaghetti in generous mounds. Garnish with extra herbs grated cheese or cracked black pepper if you like. Serve hot and share promptly.

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Paprika is my personal favorite ingredient for this recipe The hint of smoky flavor brings the whole dish together It reminds me of helping my grandmother season her holiday fish stews and the aroma always fills the house with a festive feeling

Storage Tips

Store any leftovers in an airtight container in the fridge The creamy sauce will thicken as it chills so add a splash of half and half or cream before gently reheating on the stove I avoid microwaving which can make the cheese seize up and the shrimp rubbery The flavors meld overnight making this pasta even better the next day

Ingredient Substitutions

Not a fan of shrimp You can swap in crab lump meat or chunks of firm flaky white fish for a twist If you are out of sundried tomatoes try finely diced fresh tomatoes or a few spoonfuls of tomato pesto For more brightness chopped spinach or frozen peas work well stirred in at the end

Serving Suggestions

Pile this pasta high in a warm platter with plenty of grated cheese for the table A citrusy green salad makes a perfect fresh contrast A crisp white wine like sauvignon blanc or a sparkling water with lemon is my favorite way to round out the meal If you want to go all out add a basket of crusty bread for sopping up every last bit of sauce

Cultural and Holiday Tradition

Seafood pastas are a beloved part of many holiday celebrations especially on Christmas Eve with Italian American families The mix of shrimp cheese and creamy sauce feels both elegant and cozy all at once It brings a little taste of the sea to the table no matter where you are

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If you like a slightly tangy pop a splash of white wine can be added to the pan with onions and garlic before adding veggies

Frequently Asked Questions

→ Can I use other types of seafood for this dish?

Yes, you can substitute or add scallops, crab, or white fish along with the salmon and shrimp for variety.

→ What cheeses work best for the white sauce?

A blend of parmesan, asiago, and romano melts smoothly and provides a rich flavor. Other hard Italian cheeses also work well.

→ How do I keep the creamy sauce from becoming too thick?

Add an extra splash of half and half if it thickens, and finish with butter for a silky texture at serving.

→ Can vegetables be added or substituted?

Certainly. Spinach, artichoke hearts, or zucchini would complement the existing flavors nicely.

→ Is this dish suitable for make-ahead preparation?

You can prep the sauce and sautéed veggies in advance, then reheat gently before finishing with the seafood and pasta.