eatwithlee215

Salmon Stuffed Jumbo Shells w Tuscan Cream Sauce 

Cut your onions and garlic and set aside.

Cook Jumbo shells according to package and set aside. Save some pasta water just in case your sauce is too thick later on.

Season salmon to your liking with salt/pepper garlic powder & seafood seasoning.

Heat a skillet over medium heat coat the pan with avacado oil and place season face down in pan.

After 3 to 4 minutes flip salmon over. Salmon should have browned some. If salmon isn't brown yet, place it face down again for a few more minutes.

Flip the salmon back and forth until it is 90 percent done. Remember to baste the salmon with oils in the pan.

Begin to break salmon in small pieces and scrambe it around.

Add a pad of butter and diced onions to the skillet and saute for a few minutes.

Now add in fresh minced garlic and continue to saute for a few minutes.

Add tomato paste to mix for a fews minutes allowing your paste to toast.

Add in heavy cream and stir. When the liquid begins to boil add in cream cheese.

Stir for a few minutes and allow the cream cheese to melt.

Add in fresh spinach and stir. (add as much as you want)

Season to taste with all the seasonings listed.

Add the grated parmesan to your mixture and continue to stir.

If your sauce is too thick, add some water to thin the sauce. Taste your sauce, and adjust the seasoning to your liking.

Take a heaping scoop of the cream sauce and coat the bottom of your baking dish with sauce.

Stuff your shells with the salmon and line the shells in your pan.

Once all your shells are stuffed and lined in the pan cover the shells with the remaining sauce.

Sprinkle shredded cheese on top of the shells and cover tightly.

Place in oven for 15 or until everything is melted and the sauce is bubbling.