Description
Creamy Salmon & Shrimp Fettuccine Alfredo
Ingredients
For the Seafood:
2 salmon fillets (6 oz each)
1/2 lb large shrimp, peeled and deveined
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp unsalted butter
For the Alfredo Sauce:
3 tbsp unsalted butter
3 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
Pinch of nutmeg (optional)
2 tbsp fresh parsley, chopped (for garnish)
For the Pasta:
12 oz fettuccine or your favorite pasta
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Cook the Salmon:
Season salmon fillets with salt and pepper.
Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
Add salmon fillets skin-side down and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until fully cooked. Remove and set aside.
3. Cook the Shrimp:
In the same skillet, melt 1 tbsp butter. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
4. Make the Alfredo Sauce:
In the same skillet, melt 3 tbsp butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream, stirring to combine. Let it simmer for 2-3 minutes.
Add Parmesan cheese, stirring until melted and the sauce thickens. Season with salt, pepper, and a pinch of nutmeg (optional).
5. Combine the Pasta and Sauce:
Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat evenly.
6. Assemble the Dish:
Plate the creamy pasta, topping each serving with a salmon fillet and shrimp.
Garnish with fresh parsley and an extra sprinkle of Parmesan.
Tips:
Substitutions: Use half-and-half instead of heavy cream for a lighter sauce or add a splash of white wine for extra flavor.
Cooking Salmon: Ensure the pan is hot enough for a nice sear but not too hot to avoid burning.
Serve with garlic bread and a side salad for a complete meal.
Enjoy your creamy seafood Alfredo!
