Description

This creamy Alfredo pasta with salmon and shrimp is a delightful seafood dish combining tender fettuccine pasta with succulent salmon chunks and juicy shrimp, all enveloped in a rich, cheesy Alfredo sauce infused with garlic and Italian seasoning. Perfect for a comforting weeknight dinner or a special occasion meal, this dish offers a luxurious taste experience with a refreshing hint of lemon and fresh parsley garnish.

Ingredients

Scale

Pasta

12 ounces fettuccine pasta

Seafood

1 pound salmon fillet, cut into bite-sized chunks
1/2 pound shrimp, peeled and deveined

Sauce and Seasonings

2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, finely minced
2 cups heavy cream
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning

Garnish

Fresh parsley, chopped
Lemon wedges

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Instructions

Cook the Pasta: Prepare the fettuccine according to the package instructions until al dente. Drain and set aside to keep warm.
Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Add the salmon pieces and cook for 3 to 4 minutes per side until they turn golden brown and are fully cooked through. Remove the salmon from the skillet and set aside on a plate.
Cook the Shrimp: Using the same skillet, add the shrimp and cook for 2 to 3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside with the salmon.
Make the Alfredo Sauce: Reduce the heat to medium and melt the butter in the skillet. Add the finely minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese, salt, black pepper, and Italian seasoning. Continue cooking while stirring often until the sauce has thickened, approximately 5 to 7 minutes.
Combine & Serve: Return the cooked fettuccine, salmon, and shrimp to the skillet with the Alfredo sauce. Toss everything together until the pasta and seafood are evenly coated with the creamy sauce. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side for an added fresh citrus punch.

Notes

Ensure not to overcook the salmon and shrimp as they can become tough and rubbery.
Use freshly grated Parmesan cheese for better flavor and sauce texture.
For a lighter version, substitute heavy cream with half-and-half, though the sauce may be less rich.
Serve immediately to enjoy the pasta at its creamy best as Alfredo sauce thickens upon cooling.
Lemon wedges add a delightful brightness to balance the richness of the dish.