Salmon & Shrimp Alfredo
Description
Salmon & Shrimp Alfredo is a luxurious pasta dish combining tender, pan-seared salmon and juicy shrimp in a velvety garlic Parmesan Alfredo sauce. It’s perfect for special dinners but simple enough for a weekend meal. The balance of creamy sauce, seafood richness, and pasta makes it irresistible.
Time Required
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Pasta & Seafood:
300g fettuccine (or any pasta)
2 salmon fillets (skin removed)
250g shrimp (peeled & deveined)
2 tbsp olive oil
1 tbsp
Salt & black pepper (to taste)
1 tsp paprika
1 tsp garlic powder
1 tsp lemon juice
For the Alfredo Sauce:
2 tbsp
4 cloves garlic (minced)
2 cups heavy cream
1 cup grated Parmesan cheese
½ tsp black pepper
½ tsp salt (adjust to taste)
½ tsp Italian seasoning (optional)
¼ tsp red chili flakes (optional)
Garnish:
Fresh parsley (chopped)
Extra Parmesan cheese
Instructions
1. Cook the Pasta
Boil salted water and cook pasta according to package instructions.
Reserve ½ cup pasta water, then drain and set aside.
2. Season & Cook Salmon
Season salmon with salt, pepper, paprika, and garlic powder.
Heat olive oil in a pan over medium heat.
Cook salmon for 4–5 minutes per side until golden and flaky.
Drizzle lemon juice, remove, and set aside. Flake into chunks.
3. Cook Shrimp
In the same pan, add butter.
Season shrimp lightly with salt and pepper.
Cook for 2–3 minutes per side until pink and opaque.
Remove and set aside.
4. Make Alfredo Sauce
In the same pan, melt butter and sauté garlic until fragrant.
Add heavy cream and simmer for 3–4 minutes.
Stir in Parmesan cheese until melted and smooth.
Add salt, pepper, Italian seasoning, and chili flakes.
5. Combine Everything
Add cooked pasta into the sauce and toss well.
Add reserved pasta water if needed for consistency.
Gently mix in shrimp and salmon chunks.
6. Serve
Plate the pasta and garnish with parsley and extra Parmesan.
Serve hot and creamy.
Tips for Best Results
Use fresh Parmesan (not pre-packaged) for a smoother sauce.
Don’t overcook shrimp—they become rubbery quickly.
For extra flavor, sear salmon with skin on, then remove skin later.
Add spinach or mushrooms for variation.
Frequently Asked Questions
1. Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Add a little flour or cornstarch to thicken.
2. What pasta works best?
Fettuccine is classic, but penne, linguine, or spaghetti work well too.
3. Can I make it ahead of time?
It’s best fresh, but you can reheat gently with a splash of milk or cream.
4. How do I know salmon is done?
It flakes easily with a fork and turns opaque inside.
5. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
Nutritional Information (Approx. per serving)
Calories: 650–750 kcal
Protein: 40–45g
Carbohydrates: 45–55g
Fat: 35–40g
Saturated Fat: 18g