If you are craving a luscious, comforting pasta dish that brings together the best of the sea with indulgent creaminess, this Salmon and Shrimp Alfredo Recipe is your new go-to. Imagine tender pink salmon chunks and plump shrimp nestled in a rich, garlicky Parmesan sauce, perfectly coating each bite of fettuccine. It’s a truly satisfying meal that feels both elegant and homey, making it ideal for weeknight dinners or special occasions. Once you try this recipe, it will undoubtedly become one of your favorite ways to enjoy seafood and pasta in harmony.
Ingredients You’ll Need
The magic of this Salmon and Shrimp Alfredo Recipe lies in its simple yet essential ingredients. Each contributes a unique flavor note or texture, coming together for an irresistible dish that’s both creamy and fresh.
- Salmon fillets (skinless, cut into bite-sized pieces): Provides tender, flaky fish with a rich flavor that pairs perfectly with shrimp.
- Large shrimp (peeled and deveined): Adds a sweet and succulent seafood contrast to the salmon.
- Fettuccine or pasta of choice: The classic pasta shape holds the creamy sauce beautifully.
- Olive oil: For searing the seafood with a light, fruity undertone.
- Unsalted butter: Builds a silky base for the Alfredo sauce.
- Garlic (minced): Infuses the dish with a fragrant punch that’s absolutely essential.
- Heavy cream: Creates the creamy, luscious texture of the Alfredo sauce.
- Grated Parmesan cheese: Adds nutty, savory depth and helps thicken the sauce.
- Salt and black pepper: Season to taste, enhancing all the natural flavors.
- Red pepper flakes (optional): For a subtle hint of heat that wakes up the richness.
- Chopped fresh parsley: Brightens the dish with fresh herbaceous color and flavor.
- Lemon wedges (optional): A squeeze of fresh lemon elevates the seafood’s freshness and balances the creaminess.
How to Make Salmon and Shrimp Alfredo Recipe
Step 1: Cook the Pasta
Begin by boiling your pasta in well-salted water until al dente, so it has that perfect bite. Save about half a cup of the pasta water before draining; this starchy liquid is a secret weapon to help loosen your sauce later if needed, ensuring everything blends perfectly.
Step 2: Sear the Salmon
Season the salmon pieces lightly with salt and pepper. Heat olive oil in a large skillet over medium flame, then cook the salmon for 2 to 3 minutes on each side. The goal here is to get a slight golden crust while keeping the interior tender and moist. Once done, remove the salmon and set it aside carefully to avoid breaking up the delicate pieces.
Step 3: Cook the Shrimp
In the same skillet, add the shrimp seasoned similarly, and cook them for just 1 to 2 minutes per side until they turn pink and opaque. Shrimp cooks quickly, so watching closely ensures you don’t overcook and lose that juicy snap. Remove the shrimp and nestle them alongside the salmon.
Step 4: Prepare the Alfredo Sauce
Turn the heat down to medium-low and melt the butter in the skillet. When it’s glossy, add the minced garlic and cook for about 30 seconds until fragrant—this step unlocks that aromatic garlic punch that’s key to the sauce’s character. Next, pour in the heavy cream and bring it just to a gentle simmer. Stir in the Parmesan cheese along with red pepper flakes if you want that slight heat. Keep stirring for 3 to 5 minutes until the sauce thickens slightly, forming the decadently creamy base for your pasta.
Step 5: Combine Everything
Add your cooked pasta to the sauce and toss to ensure every strand is luxuriously coated. If the sauce feels too thick, stir in some of the reserved pasta water a little at a time to achieve your ideal consistency. Gently fold in the cooked salmon and shrimp, being careful to maintain their shape and texture. Finish with a sprinkle of fresh parsley, and remove from the heat.
How to Serve Salmon and Shrimp Alfredo Recipe
Garnishes
The simplest garnishes can make your Salmon and Shrimp Alfredo Recipe truly spectacular. A dusting of extra grated Parmesan on top is always welcome. Fresh parsley adds lively color and a burst of freshness, while a few lemon wedges on the side provide that optional citrus squeeze, brightening each creamy bite and balancing the richness beautifully.
Side Dishes
This dish shines on its own but pairing it with some crisp green vegetables like steamed broccoli, asparagus, or a fresh mixed green salad creates a delightful contrast. Roasted vegetables or garlic bread are also wonderful companions, bringing texture and complementary flavors that round out the meal perfectly.
Creative Ways to Present
For an extra special touch, try serving your Salmon and Shrimp Alfredo Recipe in shallow pasta bowls with a flourish of parsley and lemon zest. You could also layer some sautéed spinach or peas before plating for added color and nutrition. Warm dinnerware really enhances the cozy feel of this creamy seafood pasta.
Make Ahead and Storage
Storing Leftovers
Leftover Salmon and Shrimp Alfredo Recipe should be cooled completely before storing in an airtight container. It will keep well in the refrigerator for up to 2 days. This allows you to enjoy your creamy seafood indulgence without the need to cook again from scratch.
Freezing
Freezing creamy seafood dishes is tricky due to texture changes, so it’s best to avoid freezing this recipe. If you must, freeze in an airtight container for no more than one month, but expect the sauce to separate slightly upon thawing and require gentle reheating and stirring.
Reheating
When it’s time to enjoy leftovers, reheat your Salmon and Shrimp Alfredo gently over low heat on the stovetop or in the microwave in short bursts. Add a splash of milk or cream while reheating to help revive the sauce’s silkiness and prevent it from drying out.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fettuccine is traditional for Alfredo, penne, linguine, or even spaghetti work wonderfully. Just be sure to adjust the cooking time accordingly and use pasta that holds sauce well.
What can I substitute for heavy cream to make the recipe lighter?
You can swap heavy cream with half-and-half for a lighter, less rich sauce. Keep in mind it might be slightly less thick but still delicious with the Parmesan’s help in thickening.
Is it okay to use frozen shrimp and salmon?
Yes, just make sure to properly thaw them overnight in the fridge and pat them dry before cooking. This helps achieve a nice sear and prevents excess moisture that can water down the sauce.
How do I avoid overcooking the seafood?
Cook the salmon until it flakes easily but is still moist, about 2-3 minutes per side depending on thickness. Shrimp only need 1-2 minutes per side and should turn pink and opaque. Removing them from heat promptly stops them from becoming tough.
Can I add vegetables to this Salmon and Shrimp Alfredo Recipe?
Definitely! Spinach, peas, or mushrooms can be sautéed and stirred into the sauce for extra color, nutrients, and flavor. Just add them after the sauce has started to thicken so they stay vibrant and tender.
Final Thoughts
Once you try this Salmon and Shrimp Alfredo Recipe, you’ll see why it’s such a beloved favorite. The balance of creamy sauce, perfectly cooked seafood, and fresh seasonings creates a dish that feels both indulgent and comforting. It’s perfect for seafood lovers looking to bring a touch of Italian-American magic to their dinner table. Give it a go—you might just find a new classic to treasure!
Print
Salmon and Shrimp Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
A rich and creamy Italian-American seafood pasta featuring tender salmon and succulent shrimp tossed in a homemade Alfredo sauce with Parmesan and garlic, served over fettuccine. Perfect for a comforting yet elegant weeknight dinner.
Ingredients
Seafood
- 2 salmon fillets (skinless, cut into bite-sized pieces)
- ½ pound large shrimp (peeled and deveined)
Pasta
- 12 oz fettuccine or pasta of choice
Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving (optional)
Instructions
- Cook the pasta: Boil salted water and cook the fettuccine according to package instructions. Reserve half a cup of pasta water before draining, then set the pasta aside.
- Prepare the seafood: Season salmon and shrimp with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook salmon pieces for 2–3 minutes per side until just done, then remove and keep aside. In the same skillet, cook shrimp for 1–2 minutes per side until pink and opaque, then remove and combine with salmon.
- Make the Alfredo sauce: Lower heat to medium-low and melt butter in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes if using. Cook the sauce for 3–5 minutes until it thickens slightly.
- Combine pasta and sauce: Add the drained pasta to the skillet, tossing to coat well in the sauce. If the sauce is too thick, loosen it with a little of the reserved pasta water.
- Finish the dish: Gently fold in the cooked salmon and shrimp to maintain their texture. Remove from heat, sprinkle with chopped parsley, and serve immediately with optional lemon wedges for added brightness.
Notes
- Avoid overcooking the seafood for the best texture and flavor.
- Use half-and-half instead of heavy cream for a lighter sauce option.
- Add spinach or peas to the sauce for extra color, nutrients, and texture.
