Pasta with Salmon, Scallops and Shrimp in Light Cream Sauce

I like to serve this  delicious pasta dish featuring salmon, scallops and shrimp with crusty Italian bread!

• 1 lb. penne
• 2 tbs. olive oil
• 2 tbs. butter
• 6 garlic cloves
• 1 medium yellow onion
• 2 shallots
• 1 lb. piece of salmon
• 2 leeks
• 1/2 lb. of shrimp
• 1/2 lb. of scallops
• a handful of fresh parsley
• a handful of fresh green onions
• salt & pepper
• 1/4 tsp. red pepper flakes
• 2 tsp. pesto
• Fresh lemon
• 1/2 cup light cream

 Cook pasta as directed. While water is boiling prepare other ingredients.

Clean and wash the shrimps and scallops. Cover them with water and the juice of one lemon and let them rest. Remove the skin from the salmon and cut into chunks and set aside.

Chop up the onion, shallot, garlic, leek and parsley. Heat up the olive oil and butter on a heavy skillet. Add the shallots and onions. Add the garlic once the shallots and onions become translucent.

Cook the garlic for about 30 seconds and add the salmon. After a minute, add the leeks and half of the parsley and green onions. Cook them for another minute or so.

Drain the shrimp and scallops and add them to the salmon. Season everything with salt and pepper and add the oregano and red pepper flakes. Cook covered for about 5 minutes, until the shrimp turn pink all over and the seafood is cooked. Slowly pour and stir in the cream.

Add the cooked pasta and incorporate. Top each plate with a dollop of pesto and squeezed fresh lemon and serve.