Description
Discover the luxurious Creamy Salmon and Shrimp Alfredo recipe. Perfect for a special dinner, this rich and creamy pasta dish is packed with seafood flavor.
Ingredients
Scale
Ingredients List
For the Salmon and Shrimp Alfredo:
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 2 salmon fillets (about 6 oz each)
- 1/2 lb shrimp, peeled and deveined
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- Fresh parsley for garnish
Instructions
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
- Cook the Salmon:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper. Cook the salmon fillets skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
- Cook the Shrimp:
- In the same skillet, add the remaining tablespoon of olive oil. Season the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from the skillet and set aside with the salmon.
- Prepare the Alfredo Sauce:
- In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a simmer and cook for 5 minutes until it begins to thicken. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Combine and Serve:
- Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly. Gently fold in the cooked salmon and shrimp. Garnish with fresh parsley and serve immediately.
Notes
Additional Tips and Notes
- Perfecting the Sauce Consistency: If your Alfredo sauce becomes too thick, thin it out with a splash of pasta water or additional cream. If it’s too thin, let it simmer for a few extra minutes to reduce and thicken.
- Garnishing: For a professional finish, garnish the dish with a sprinkle of freshly grated Parmesan cheese and chopped parsley. A few lemon wedges on the side can also add a fresh, zesty flavor that complements the rich sauce.
- Avoiding Overcooking: When reheating, do so gently to avoid overcooking the seafood or causing the sauce to separate. Low heat is key.