This Salmon and Shrimp Alfredo is the ultimate comfort food for seafood lovers. The richness of the Alfredo sauce pairs beautifully with the delicate flavors of the salmon and shrimp, creating a dish that’s both luxurious and comforting. The creamy sauce is made from scratch, with a hint of garlic and Parmesan cheese that adds depth and a savory note to the dish. Whether you’re serving it for a family dinner or a romantic evening, this Alfredo will make any meal feel special.
Ingredients:
Lemon wedges (optional)
2 salmon fillets, skin removed
8 oz shrimp, peeled and deveined
8 oz fettuccine pasta
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
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:
In a large skillet, heat the olive oil over medium heat.
Season the salmon fillets with salt and pepper.
Place the salmon in the skillet and cook for 4-5 minutes on each side until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the skillet and set aside.
Cook the Shrimp:
In the same skillet, add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.
Remove the shrimp and set aside with the salmon.
Prepare the Alfredo Sauce:
In the same skillet, add the butter and minced garlic.
Cook the garlic for 1-2 minutes until fragrant.
Add the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Season with salt and pepper to taste.
Combine the Ingredients:
Add the cooked fettuccine to the Alfredo sauce and toss to coat the pasta evenly.
Flake the cooked salmon into large pieces and add it to the pasta along with the cooked shrimp.
Gently toss to combine.
Serve:
Divide the Salmon and Shrimp Alfredo into serving plates.
Garnish with freshly chopped parsley and a squeeze of lemon juice, if desired.
Serve immediately.
