Creamy Shrimp and Salmon Pasta

Ingredients:

For the pasta:

8 oz fettuccine pasta

Salted water for boiling

For the shrimp and salmon:

2 salmon fillets

12 large shrimp, peeled and deveined

2 tbsp olive oil

1 tsp garlic powder

Salt and pepper to taste

For the creamy sauce:

1 cup heavy cream

½ cup chicken broth

1 tbsp butter

2 cloves garlic, minced

½ cup Parmesan cheese, grated

Fresh parsley for garnish

Lemon wedges for serving

Instructions:

Cook the pasta:

Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

Prepare the shrimp and salmon:

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt, pepper, and garlic powder.

Add the salmon fillets to the skillet, cooking for 3-4 minutes per side, or until the fish is cooked through. Remove from the pan and set aside.

In the same skillet, add the remaining 1 tbsp of olive oil. Season the shrimp with salt, pepper, and garlic powder.

Cook the shrimp for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside.

Make the creamy sauce:

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and chicken broth, bringing the mixture to a simmer.

Stir in the Parmesan cheese and continue to cook for 3-4 minutes, allowing the sauce to thicken.

Combine:

Add the cooked pasta to the skillet, tossing it in the creamy sauce until well coated.

Gently place the cooked salmon and shrimp on top of the pasta.

Serve:

Garnish with fresh parsley and a squeeze of lemon juice.

Serve hot and enjoy this creamy, seafood-filled pasta dish!

A perfect balance of rich, creamy pasta with tender shrimp and flavorful salmon—this dish is sure to be a crowd-pleaser!