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Nothing warms the soul like a plate of creamy pasta, especially when it’s laden with the treasures of the sea. This Salmon and Shrimp Alfredo recipe is a feast for the senses, blending the rich flavors of the ocean with the creamy, comforting embrace of Alfredo sauce. Whether it’s a quiet dinner for two or a celebratory meal, this dish promises to transport you straight to the coast with every bite.
Ingredients
- 1/2 pound raw shrimp, peeled and deveined
- 2 salmon fillets (4-6 ounces each)
- 6-8 oz Parmesan cheese, grated
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Directions
- Prepare Pasta: Cook the fettuccine according to package instructions until al dente, drain, and set aside.
- Cook Seafood: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the shrimp and salmon to the skillet, season with salt and pepper, and cook until the shrimp are pink and the salmon is flaky, about 3-4 minutes per side. Remove from the skillet and set aside.
- Make Alfredo Sauce: In the same skillet, add the heavy cream and bring to a simmer. Lower the heat and stir in the grated Parmesan cheese until melted and smooth.
- Combine: Chop the cooked salmon into bite-sized pieces. Return the salmon and shrimp to the skillet with the Alfredo sauce, and gently toss to combine.
- Toss with Pasta: Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. Stir in the lemon juice and parsley.
- Serve: Serve hot, garnished with more parsley and grated Parmesan if desired.
Chef’s Notes:
- Wine Pairing: A crisp white wine like Chardonnay complements the creamy texture of the Alfredo sauce.
- Customizations: Add a dash of red pepper flakes for a kick of heat or substitute the parsley with basil for a different herbal note.
Enjoy a luxurious blend of seafood and creamy pasta with this easy-to-follow recipe for a perfect weeknight dinner that feels like a treat!
This format should engage your readers with clear instructions and helpful tips, making it easy for them to follow along and enjoy their cooking experience.
Ingredients
- 1/2 pound raw shrimp, peeled and deveined
- 2 salmon fillets (4-6 ounces each)
- 6-8 oz Parmesan cheese, grated
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Cook the fettuccine according to package instructions until al dente, drain, and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the shrimp and salmon to the skillet, season with salt and pepper, and cook until the shrimp are pink and the salmon is flaky, about 3-4 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the heavy cream and bring to a simmer. Lower the heat and stir in the grated Parmesan cheese until melted and smooth.
- Chop the cooked salmon into bite-sized pieces. Return the salmon and shrimp to the skillet with the Alfredo sauce, and gently toss to combine.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. Stir in the lemon juice and parsley.
- Serve hot, garnished with more parsley and grated Parmesan if desired.
Notes
Enjoy a luxurious blend of seafood and creamy pasta with this easy-to-follow recipe for a perfect weeknight dinner that feels like a treat!
Salmon and Shrimp Alfredo
Nothing warms the soul like a plate of creamy pasta, especially when it’s laden with the treasures of the sea. This Salmon and Shrimp Alfredo recipe is a feast for the senses, blending the rich flavors of the ocean with the creamy, comforting embrace of Alfredo sauce.
Equipment
- Large Skillet
- Pot for Cooking Pasta
Ingredients
Seafood
- 1/2 pound raw shrimp, peeled and deveined
- 2 fillets salmon (4-6 ounces each)
Cheese
- 6-8 oz Parmesan cheese, grated
Pasta
- 8 oz fettuccine pasta
Cooking Oil
- 2 tablespoons olive oil
Cream
- 1 cup heavy cream
Aromatics
- 2 cloves garlic, minced
Seasoning
- Salt and pepper, to taste
Herbs
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Cook the fettuccine according to package instructions until al dente, drain, and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the shrimp and salmon to the skillet, season with salt and pepper, and cook until the shrimp are pink and the salmon is flaky, about 3-4 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the heavy cream and bring to a simmer. Lower the heat and stir in the grated Parmesan cheese until melted and smooth.
- Chop the cooked salmon into bite-sized pieces. Return the salmon and shrimp to the skillet with the Alfredo sauce, and gently toss to combine.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. Stir in the lemon juice and parsley.
- Serve hot, garnished with more parsley and grated Parmesan if desired.
Notes
Enjoy a luxurious blend of seafood and creamy pasta with this easy-to-follow recipe for a perfect weeknight dinner that feels like a treat!
Nutrition
Calories: 650kcalFat: 38g
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