Description
A rich and creamy Salmon and Shrimp Alfredo featuring tender seafood and al dente fettuccine tossed in a luscious homemade Parmesan cream sauce, garnished with fresh parsley and lemon wedges for a bright finish. This quick and elegant pasta dish is perfect for a satisfying weeknight dinner or special occasion.
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 pasta according to the package instructions until al dente. Drain well and set aside to be incorporated later.
- Cook the Salmon: Heat 1 tablespoon olive oil in a large skillet over medium heat. Season salmon pieces with salt, black pepper, and paprika. Cook the salmon for 3-4 minutes on each side until fully cooked through. Remove 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, or until shrimp turn pink and opaque. Remove shrimp and set aside with the cooked salmon.
- Make the Alfredo Sauce: Using the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream while stirring constantly and let it simmer gently for 2-3 minutes to thicken slightly. Gradually add grated Parmesan cheese, stirring continuously until you achieve a smooth sauce. Adjust seasoning with salt and black pepper to taste.
- Combine with Pasta and Seafood: Add the cooked fettuccine to the skillet and toss well to coat the pasta evenly with the Alfredo sauce. Gently fold in the cooked salmon and shrimp, ensuring everything is well combined without breaking up the seafood.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top and serve the dish with lemon wedges on the side to brighten the flavors before eating.
Notes
- Be careful not to overcook the seafood to maintain its tenderness.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce texture.
- Lemon wedges add a nice acidity that complements the richness of the Alfredo sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
