Description
A creamy and indulgent Salmon and Shrimp Alfredo featuring tender fettuccine pasta tossed with flaky salmon, succulent shrimp, and a rich Parmesan cream sauce, garnished with fresh parsley for a delicious and elegant seafood pasta dish perfect for any dinner.
Ingredients
Scale
Pasta
- 8 oz fettuccine
Seafood
- 1 salmon fillet, skinless
- 8 oz shrimp, peeled and deveined
Sauce & Seasoning
- 1 tbsp olive oil
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Cook the salmon: Heat olive oil in a skillet over medium heat. Season the salmon fillet with salt and pepper. Cook the salmon for 4-5 minutes on each side until it is opaque and flakes easily with a fork. Remove from skillet and set aside.
- Cook the shrimp and garlic: In the same skillet, add the shrimp and minced garlic. Cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 3 minutes.
- Prepare the Alfredo sauce: Pour the heavy cream into the skillet with the shrimp and garlic, bringing it to a gentle simmer. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Combine pasta and seafood: Flake the cooked salmon into bite-sized pieces. Add the cooked fettuccine, shrimp, and salmon pieces into the skillet with the Alfredo sauce. Toss gently to evenly coat the pasta and seafood with the sauce.
- Serve and garnish: Plate the pasta and garnish with fresh parsley. Serve immediately while hot and creamy.
Notes
- Use fresh parsley or substitute with dried parsley if unavailable.
- For a lighter version, substitute half and half for heavy cream.
- Ensure not to overcook the shrimp to keep them tender.
- Grate Parmesan cheese fresh for best melting and flavor.
- Can be served with a side of steamed vegetables or a fresh green salad.
