Bring a large pot of salted water to a boil, then cook the tagliatelle or linguine until al dente according to package directions.

Before draining, reserve about 1 cup of the pasta water.

Pat the salmon fillet dry and season generously with salt and pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat, then sear the salmon for 4-5 minutes per side until cooked through and flaky.

Remove the salmon from the skillet, flake it into large pieces, and set aside.

In the same skillet, add 1 tbsp olive oil and sauté the finely diced shallots for 2-3 minutes until softened.

Add the minced garlic and cook for 1 minute until fragrant.

Stir in the halved cherry tomatoes and cook for 5-7 minutes until they begin to burst; if using, deglaze with white wine.

Pour in the heavy cream and bring to a gentle simmer, then season with salt and pepper.

In a separate pan, heat 1 tbsp olive oil over medium heat, then add the thinly sliced garlic and red pepper flakes.

Cook gently for 1-2 minutes until fragrant, then increase heat to medium-high.

Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque.

Add the drained pasta to the creamy tomato sauce skillet and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

Gently fold the flaked salmon, fresh dill, and lemon zest into the creamy pasta.

For the shrimp pasta, add the cooked shrimp, chopped fresh parsley, a squeeze of fresh lemon juice, a knob of butter, and about ½ cup of reserved pasta water to the pan with the shrimp.

Toss everything together and serve both the Salmon Tagliatelle and Shrimp Linguine immediately, garnished with lemon juice, grated Parmesan, and extra parsley as desired.