Easy seafood pasta

Generously salt water and bring to a boil on high heat; the water should taste a little salty.

Add the pasta shells, stir, turn the heat to medium and cook to the desired doneness, stirring occasionally.

With the skin on, slice the salmon down to the skin every half to three quarters of an inch without cutting through; cut once down the center of a thick piece, then slice flat along the skin so the pieces fall off. Keep the pieces small.

Refrigerate the salmon. Cut the peeled, deveined shrimp into small bite-sized pieces.

When the pasta is about five minutes from done, heat olive oil over medium-high heat, add the seafood in a single layer, season with a pinch of salt and a few shakes of cayenne.

Cook, stirring and tossing, about 30 seconds, turning the bigger pieces if possible.

Add the garlic and stir 15 to 20 seconds to take off the raw edge.

Add the cream and bring to a boil, about a minute; grate in the zest of one lemon, squeeze in some lemon juice, reduce the heat to low, then turn it off.

Transfer in the cooked pasta, add the chopped tarragon, turn the heat to medium-high and stir until the sauce bubbles again; thin with pasta water if too thick.

Turn off the heat and grate in Parmigiano Reggiano; toss.

Serve in a bowl, finished with more grated Parmesan, a few shakes of cayenne and a sprig of tarragon.