Description
A rich and creamy Salmon and Shrimp Alfredo featuring tender seafood tossed with fettuccine pasta in a classic Parmesan and garlic Alfredo sauce, perfect for a satisfying and elegant weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Seafood
- 2 salmon fillets (about 6 oz each), cut into bite-sized pieces
- 1/2 pound shrimp, peeled and deveined
Sauce and Seasoning
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for garnish
Instructions
- Cook the Pasta: Prepare the fettuccine according to the package instructions until al dente. Drain well and set aside to keep warm.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon pieces with salt, pepper, and paprika. Cook the salmon for 3-4 minutes on each side until fully cooked and opaque. Remove from the skillet and set aside.
- Cook the Shrimp: In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from the skillet and set aside with the salmon.
- Make the Alfredo Sauce: Melt the butter in the skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream while stirring continuously, allowing it to simmer for 2-3 minutes until slightly thickened. Gradually add the grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy. Season with additional salt and black pepper to taste.
- Combine with Pasta and Seafood: Add the cooked fettuccine to the skillet and toss it in the Alfredo sauce until fully coated. Gently fold in the cooked salmon and shrimp pieces to combine evenly without breaking the seafood.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top of the pasta and serve immediately with lemon wedges on the side to add a bright, fresh flavor.
Notes
- Be careful not to overcook the salmon and shrimp to keep them tender and juicy.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- You can substitute fettuccine with linguine or any other pasta you prefer.
- The lemon wedges add a nice acidity that balances the richness of the Alfredo sauce.
- For a lighter option, you can reduce the butter or substitute heavy cream with half-and-half, though the sauce will be less creamy.
