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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 8 oz fettuccine pasta
For the Salmon and Shrimp
  • 2 salmon fillets cut into chunks
  • 1/2 lb shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1/4 teaspoon paprika
  • Salt and black pepper to taste
For the Alfredo Sauce
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
For Garnish
  • Fresh parsley chopped

Method
 

  1. 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.
  2. Season the salmon: Season the salmon chunks with salt, black pepper, and paprika.
  3. 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.
  4. 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.
  5. 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.
  6. Add the cream: Pour in the heavy cream and simmer gently for 2–3 minutes.
  7. 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.
  8. Combine: Add the cooked fettuccine to the Alfredo sauce and toss gently until the pasta is evenly coated.
  9. Add the seafood: Gently arrange the seared salmon and shrimp over the pasta.
  10. 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.