Salmon And Shrimp Alfredo
This Salmon And Shrimp Alfredo is SO EASY! Creamy Alfredo sauce tossed with tender salmon, juicy shrimp, and fettuccine for a decadent seafood pasta experience.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 1 lb salmon fillet skin removed and cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
Cook the Shrimp and Salmon
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet. Cook for 2-3 minutes on each side until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Season the salmon pieces with salt and pepper. Cook the salmon for about 3-4 minutes per side or until cooked through and slightly flaky. Remove from the skillet and set aside with the shrimp.
Make the Alfredo Sauce
- Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer.
- Slowly whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
Combine Everything
- Add the cooked fettuccine to the skillet with the Alfredo sauce and toss gently to coat the pasta evenly. Next, fold in the cooked shrimp and salmon pieces, ensuring they are well distributed throughout the pasta and sauce.
Garnish and Serve
- Remove from heat and garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while warm and creamy.
Notes
- Be careful not to overcook the shrimp and salmon to keep them tender and juicy.
- Reserve some pasta water to adjust the Alfredo sauce consistency for a silky texture.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce.
- Feel free to swap fettuccine with other pasta shapes or add vegetables for variety.
- Store leftovers in an airtight container in the fridge and reheat gently with a splash of cream or milk.