Description
A creamy and indulgent Salmon and Shrimp Alfredo pasta dish featuring tender pieces of salmon and succulent shrimp tossed in a rich Parmesan-infused Alfredo sauce served over perfectly cooked fettuccine. This seafood pasta is easy to prepare in just 35 minutes, making it a luxurious yet accessible meal perfect for a special dinner or weeknight treat.
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
- 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
Garnish
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for garnish
Instructions
- Cook the Pasta: Prepare the fettuccine according to the package instructions until al dente. Once cooked, drain the pasta well and set aside to be combined later with the sauce and seafood.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the bite-sized salmon pieces with salt, black pepper, and paprika. Cook the salmon for 3 to 4 minutes on each side until fully cooked and opaque. Remove the salmon from the skillet and set aside.
- Cook the Shrimp: Using the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook them for 2 to 3 minutes on each side until they turn pink and opaque, indicating they are cooked through. Remove the shrimp and set aside with the salmon.
- Make the Alfredo Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant but not browned. Slowly pour in the heavy cream, stirring constantly, and allow it to simmer gently for 2 to 3 minutes until the sauce begins to thicken. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine with Pasta and Seafood: Add the cooked fettuccine pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Gently fold in the cooked salmon and shrimp pieces, mixing carefully to maintain the texture of the seafood and ensure everything is well combined.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top of the dish for a burst of color and fresh flavor. Serve the Salmon and Shrimp Alfredo immediately with lemon wedges on the side for squeezing over the pasta to add a bright citrus note.
Notes
- For best texture, cook the pasta just until al dente to avoid mushiness when combined with sauce.
- Be careful not to overcook salmon and shrimp; they should be opaque but still moist and tender.
- Use freshly grated Parmesan cheese as it melts better and gives a richer flavor compared to pre-grated varieties.
- If you prefer a lighter sauce, substitute half of the heavy cream with whole milk, though the sauce will be less rich.
- Ensure the skillet is not too hot when adding the cream to prevent curdling.
