Salmon and Shrimp Alfredo
Creamy, juicy, and packed with ocean-fresh flavor, Salmon and Shrimp Alfredo is a weeknight dinner that feels like a celebration.
Servings: 4 servings
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!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to revive the sauce.