Description
This creamy Salmon and Shrimp Alfredo features tender fettuccine pasta tossed in a rich, garlicky Parmesan cream sauce, perfectly complemented by pan-seared salmon and succulent shrimp. Ready in just 35 minutes, it’s an indulgent seafood pasta dish that’s ideal for a special weeknight dinner or impressive meal for guests.
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. Drain the pasta and set it aside to be combined later.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon pieces evenly with salt, pepper, and paprika. Cook for 3-4 minutes on each side until the salmon is fully cooked and flakes easily. Remove the salmon 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 on each side until they turn pink and opaque. Remove the shrimp 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 but not browned. Pour in the heavy cream, stirring constantly, and let it simmer gently for 2-3 minutes so it begins to thicken. Gradually add the Parmesan cheese while stirring until the sauce is smooth and velvety. Season with additional salt and pepper to taste.
- Combine with Pasta and Seafood: Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing thoroughly to coat the pasta evenly. Gently fold in the cooked salmon and shrimp to combine everything without breaking the seafood apart.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top and serve the dish with lemon wedges on the side for a bright, fresh finish.
Notes
- Cooking seafood quickly over medium heat prevents overcooking and keeps it tender.
- For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
- If Parmesan cheese isn’t available, a good-quality Pecorino Romano can be used for a sharper flavor.
- Use fresh parsley for garnish as it adds a nice color contrast and freshness.
- Lemon wedges add brightness and balance the richness of the Alfredo sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
