Creamy, juicy, and packed with ocean-fresh flavor, Salmon and Shrimp Alfredo is the kind of weeknight dinner that feels like a celebration. Imagine tender salmon flakes and sweet shrimp folded into a luxuriously smooth Parmesan cream sauce, all clinging to ribbons of fettuccine — comfort food with a touch of elegance. Fun fact: Alfredo-style sauces originated in Rome in the early 20th century and became an instant favorite when butter and cheese met pasta in perfect harmony.
This recipe is special because it brings restaurant-quality seafood dinner to your kitchen without fuss. It’s simple to prepare, cooks quickly, and is endlessly family-friendly — even picky eaters tend to ask for seconds. If you’re into seafood mashups, you might also enjoy our Crab and Shrimp Stuffed Salmon recipe for another impressive, yet easy, seafood option: https://recipesfiber.com/crab-shrimp-stuffed-salmon/. Get ready to impress without stress — this dish is worth every forkful.
What is Salmon and Shrimp Alfredo?
What’s in a name? Salmon and Shrimp Alfredo is exactly what it sounds like: succulent salmon and plump shrimp served in a rich Alfredo sauce over pasta. But how did two different seafood stars end up sharing the plate? Maybe they met at a dinner party and decided to share a cozy bowl of pasta. Who knows — but it works beautifully. Wondering if seafood in Alfredo is too fancy for a weeknight? Not at all. After all, “the way to a man’s heart is through his stomach.” Serve this once and you’ll have everyone coming back for more. Give it a try and see which seafood fanatics in your life declare it the new favorite.
Why You’ll Love This:
- Restaurant-quality comfort at home: The creamy Alfredo sauce and perfectly cooked seafood create a luxurious texture and deep flavor that feels indulgent but is surprisingly affordable to make.
- Cost-effective and flexible: Buying a single salmon fillet and a handful of shrimp stretches across multiple servings, saving money compared to ordering takeout or buying multiple separate seafood entrees.
- Flavor-boosting toppings and garnishes: A sprinkle of fresh parsley, extra Parmesan, or a squeeze of lemon brightens the dish and balances the richness for a more dynamic bite.
Compared to other rich pasta dishes on the blog, this one strikes a great balance between simplicity and decadence — not as heavy as a triple-cream sauce, but just as satisfying. If you want chef-level flavor without the fuss, this is your go-to. Ready to cook? Let’s make it.
How to Make:
Quick Overview
This Salmon and Shrimp Alfredo is easy, delicious, and deeply satisfying. Preparation is straightforward: cook the pasta, sear the salmon until just flaky, sauté the shrimp, then combine everything in a creamy Parmesan sauce. The standout element is the silky cream that coats each strand of fettuccine, with the seafood adding a fresh, briny note. Total time: about 25–30 minutes from start to finish.
Ingredients
- 1 salmon fillet, about 6-8 ounces, skin removed if you prefer, patted dry
- 6 shrimp, peeled and deveined, tails removed
- 1 cup heavy cream, room temperature
- 1/2 cup grated Parmesan cheese, freshly grated for best melt and flavor
- 2 cloves garlic, minced
- 8 oz fettuccine pasta
- Salt & pepper to taste
- 1 tbsp olive oil
- Optional garnish: chopped fresh parsley and lemon wedges
Directions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, season the salmon fillet with salt and pepper on both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the salmon and cook for 4–5 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork. Remove the salmon from the skillet and set aside on a plate.
- In the same skillet, add the shrimp in a single layer. Cook the shrimp 1–2 minutes per side until they turn pink and opaque. Push the shrimp to the side of the skillet.
- Add the minced garlic to the pan and sauté with the shrimp for about 1 minute, stirring constantly so the garlic does not burn.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low, then add the grated Parmesan cheese and stir until the sauce is smooth and slightly thickened. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Add the cooked fettuccine to the skillet and toss gently to coat the pasta evenly with the sauce.
- Break the cooked salmon into large flakes and arrange on top of the pasta. Scatter the cooked shrimp over the dish.
- Garnish with chopped parsley and a squeeze of lemon if desired. Taste and adjust seasoning with salt and pepper before serving. Enjoy!
What to Serve With:
- Light green salad with a lemon vinaigrette to cut through the richness
- Roasted asparagus or garlic-sauteed spinach for a warm vegetable side
- Crusty garlic bread or a soft baguette to mop up every last drop of sauce
- A crisp white wine like Pinot Grigio or a light Chardonnay for pairing
- Sparkling water with lemon for a non-alcoholic option
Top Tips for Perfecting:
- Use fresh Parmesan: Pre-grated parmesan often contains anti-caking agents that prevent smooth melting. Freshly grated yields a silkier sauce.
- Don’t overcook the salmon or shrimp: Remove seafood from heat as soon as it’s opaque — carryover heat will finish cooking while you assemble the dish.
- Adjust sauce thickness with pasta water: The reserved pasta water helps the sauce cling to the fettuccine without thinning the flavor.
- Add brightness: A small squeeze of fresh lemon over the finished dish elevates the flavors and balances the cream.
- Substitutions: Swap fettuccine for spaghetti, linguine, or a gluten-free pasta. Use half-and-half in place of heavy cream for a lighter sauce, though it will be less rich.
- Avoid overheating the sauce: High heat can cause dairy to separate. Keep the sauce at a gentle simmer and stir frequently.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood and cream-based sauces don’t keep as long as dry pasta dishes.
- Freezing: Freezing is not recommended for best texture; cream sauces and seafood can separate and become grainy once thawed.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or cream to revive the sauce. Stir frequently until warmed through. Microwave reheating is possible but do it in short bursts and stir between intervals to prevent overheating.
- Shelf life details: Consume refrigerated leftovers within 48 hours for best safety and flavor.
FAQs
Can I use frozen shrimp and salmon?
Yes — thaw them completely in the refrigerator and pat dry before cooking to avoid excess moisture in the pan.
Can I make the sauce ahead of time?
You can prepare the sauce up to a day ahead and refrigerate. Reheat gently on low heat and add a splash of cream or pasta water before tossing with pasta.
Is there a dairy-free version?
For dairy-free, use a plant-based cream substitute and a vegan Parmesan alternative. Keep in mind the flavor and texture will differ from the classic version.
How do I prevent the sauce from being too thin?
Simmer the sauce gently to reduce and thicken. Adding freshly grated Parmesan helps thicken naturally; reserve some pasta water to loosen if needed.
Can I double the recipe for a larger crowd?
Yes, the recipe scales well. Cook seafood in batches to avoid overcrowding the pan, which can cause steaming instead of searing.
Conclusion
Salmon and Shrimp Alfredo is a comforting, elegant, and surprisingly simple dish that elevates weeknight dinners into something memorable. With minimal prep and about half an hour of active time, you get creamy sauce, tender seafood, and pasta that feels indulgent without being complicated. If you enjoyed this recipe and want similar inspiration, check out this seafood fettuccine idea at Shrimp and Salmon Alfredo – The Food Blog and another creamy seafood pasta variation at Creamy Tuscan Salmon Shrimp Pasta – Simply Delicious. Give this one a try, invite friends or family, and watch it disappear — then come back for seconds and explore more recipes.
Salmon and Shrimp Alfredo
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Seafood
- 1 fillet Salmon About 6-8 ounces, skin removed if preferred, patted dry.
- 6 pieces Shrimp Peeled and deveined, tails removed.
Sauce
- 1 cup Heavy Cream Room temperature.
- 1/2 cup Parmesan Cheese Freshly grated for best melt and flavor.
- 2 cloves Garlic Minced.
Pasta
- 8 oz Fettuccine Pasta
Seasoning
- 1 tbsp Olive Oil
Garnish
- Fresh Parsley Chopped, optional.
- Lemon Wedges Optional.
- Salt & Pepper To taste.
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, season the salmon fillet with salt and pepper on both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the salmon and cook for 4–5 minutes per side, until the salmon is opaque and flakes easily with a fork. Remove the salmon from the skillet and set aside on a plate.
- In the same skillet, add the shrimp in a single layer. Cook the shrimp 1–2 minutes per side until they turn pink and opaque. Push the shrimp to the side of the skillet.
- Add the minced garlic to the pan and sauté with the shrimp for about 1 minute, stirring constantly so the garlic does not burn.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low, then add the grated Parmesan cheese and stir until the sauce is smooth and slightly thickened. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Add the cooked fettuccine to the skillet and toss gently to coat the pasta evenly with the sauce.
- Break the cooked salmon into large flakes and arrange on top of the pasta. Scatter the cooked shrimp over the dish.
- Garnish with chopped parsley and a squeeze of lemon if desired. Taste and adjust seasoning with salt and pepper before serving. Enjoy!