Creamy Salmon and Shrimp Alfredo
This Creamy Salmon and Shrimp Alfredo combines tender salmon, juicy shrimp, and fettuccine pasta in a rich, creamy Parmesan Alfredo sauce. It’s an easy restaurant-style dinner that comes together in about 30 minutes.
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- Season the salmon: Season the salmon chunks with salt, black pepper, and paprika.
- Sear the salmon: Heat the olive oil in a large skillet over medium-high heat. Add the salmon and cook for 2–3 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- Cook the shrimp: In the same skillet, add the shrimp. Cook for 1–2 minutes per side, or until pink and cooked through. Remove and set aside.
- Make the Alfredo sauce: Reduce the heat to medium and melt the butter in the skillet. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the cream: Pour in the heavy cream and simmer gently for 2–3 minutes.
- Add Parmesan: Stir in the grated Parmesan cheese until melted and the sauce becomes creamy and slightly thickened. Season with salt and black pepper to taste.
- Combine: Add the cooked fettuccine to the Alfredo sauce and toss gently until the pasta is evenly coated.
- Add the seafood: Gently arrange the seared salmon and shrimp over the pasta.
- Serve: Garnish with freshly chopped parsley and serve warm.
Notes
- Cook the shrimp just until pink and opaque to prevent them from becoming rubbery.
- Don’t boil the Alfredo sauce aggressively; a gentle simmer helps keep it creamy.
- For an extra creamy sauce, reserve a little pasta water and add it if the sauce becomes too thick.
- Freshly grated Parmesan melts more smoothly into the sauce.
