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
Scale
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.
