Description
A rich and creamy Alfredo pasta dish featuring tender salmon and succulent shrimp, tossed in a homemade Parmesan cream sauce and garnished with fresh parsley and lemon wedges. Perfect for a comforting yet elegant seafood dinner.
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
- 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
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 salmon pieces and cook for 3-4 minutes on each side until golden and fully cooked through. Remove from skillet and set aside.
- Cook the Shrimp: In the same skillet, add the shrimp. Cook for 2-3 minutes on each side until shrimp turn pink and opaque. Remove shrimp and set aside with salmon.
- Make the Alfredo Sauce: Reduce heat to medium and melt the butter in the skillet. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese, salt, black pepper, and Italian seasoning. Continue cooking and stirring often until the sauce thickens, about 5-7 minutes.
- Combine & Serve: Return the cooked fettuccine, salmon, and shrimp to the skillet with the Alfredo sauce. Toss everything together gently until evenly coated in the sauce. Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side for added brightness.
Notes
- Ensure not to overcook the shrimp and salmon to keep them tender and juicy.
- You can substitute fettuccine with linguine or tagliatelle if preferred.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Parmesan cheese should be freshly grated for best flavor and smooth melting.
- Adding a squeeze of lemon juice just before serving enhances the flavors and adds brightness.
