Lemon tagliatelle with salmon and shrimps
Italian pasta with tagliatelle, broccoli florets, shrimps, salmon slices, lemon, crème fraîche, black olives and parsley.
Cook the tagliatelle al dente according to the instructions on the package.
Cook the broccoli florets in salted water for 5-7 minutes until al dente.
Spoon the shrimps and the salmon pieces in a large bowl. Squeeze the lemon and stir in the lemon juice and crème fraiche. Season the sauce with salt and pepper.
Scoop the hot pasta and the broccoli through the sauce.
Cut the olives into slices. Slice the parsley.
Spread the pasta over the plates and sprinkle with the olives and parsley.
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