Description
Creamy Seafood Alfredo with Shrimp and Salmon
Ingredients
For the Pasta:
1 lb fettuccine or linguine pasta
Salt for boiling water
For the Seafood:
1/2 lb shrimp (peeled and deveined)
1/2 lb salmon (cut into chunks)
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
For the Alfredo Sauce:
2 tbsp butter
2 cloves garlic (minced)
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 tsp Italian seasoning
Salt and pepper to taste
Garnish:
1/4 cup fresh parsley (chopped)
Cherry tomatoes (optional)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
Cook the Seafood:
Season shrimp and salmon with garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium heat. Sear the salmon chunks until golden and cooked through (about 3 minutes per side). Set aside.
In the same skillet, cook the shrimp for 2-3 minutes per side until pink and fully cooked. Remove and set aside.
Make the Alfredo Sauce:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (1 minute).
Stir in heavy cream and simmer gently for 3-4 minutes. Add Parmesan cheese, Italian seasoning, salt, and pepper, whisking until smooth and creamy.
Combine and Serve:
Toss the cooked pasta with the Alfredo sauce until well coated. Arrange the shrimp and salmon over the pasta.
Garnish with fresh parsley and cherry tomatoes for a burst of color and flavor.
Enjoy!
This creamy seafood Alfredo is a luxurious dish that combines tender pasta, juicy shrimp, and flavorful salmon with a rich, cheesy sauce. Perfect for special occasions or a decadent dinner!
Step-by-Step Guide
Follow these detailed steps for a perfect result. First, prep all ingredients before starting. For the seafood, ensure the salmon is skinless and cut into even 1-inch chunks, and pat both shrimp and salmon dry with paper towels for a better sear. When cooking the pasta, reserve 1/2 cup of the starchy pasta water before draining; it can help adjust the sauce consistency later. For the sauce, keep the heat at a gentle simmer after adding the cream to prevent scorching. When adding the Parmesan, remove the skillet from the heat to avoid the cheese clumping. Finally, gently fold the cooked seafood into the sauced pasta to avoid breaking the salmon pieces.
Serving Suggestions
Plate this rich dish with complementary sides. A crisp green salad with a light vinaigrette cuts through the creaminess perfectly. For vegetables, steamed asparagus or garlic sautéed spinach are excellent choices. To elevate the presentation, serve in warmed, shallow bowls and garnish with extra Parmesan shavings, a twist of black pepper, and a lemon wedge on the side for a bright, acidic touch.
How-to Summary
In brief: Cook pasta al dente and reserve some water. Sear seasoned salmon, then shrimp, in olive oil and set aside. In the same pan, make a sauce by sautéing garlic in butter, simmering cream, and melting in Parmesan. Toss pasta with sauce, adding pasta water if needed. Gently combine with cooked seafood, garnish, and serve immediately.
Frequently Asked Questions
Can I use frozen seafood? Yes. Thaw completely in the refrigerator and pat very dry to avoid excess water diluting the sauce.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or half-and-half, though the sauce will be less thick. For a dairy-free option, use cashew cream and nutritional yeast.
What other seafood works well? Scallops or lump crab meat are fantastic additions. For a simpler version, use just shrimp or just salmon.
Why is my sauce grainy or separating? This often happens if the heat is too high when adding the cheese, causing it to break. Always melt Parmesan off the direct heat and stir constantly.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or cream to restore creaminess.
Common Mistakes to Avoid
- Overcooking the Seafood: Salmon and shrimp cook quickly. Remove them from the pan as soon as they are opaque to prevent a rubbery texture.
- Using Pre-Grated Parmesan: These products contain anti-caking agents that prevent smooth melting. Always grate fresh Parmesan cheese from a block.
- Neglecting to Salt the Pasta Water: The water should taste like the sea. This is your primary chance to season the pasta itself.
- Adding Cheese to Boiling Sauce: High heat will cause the cheese to seize. Let the cream mixture cool slightly off the heat before whisking in the Parmesan.
Conclusion
This Creamy Seafood Alfredo is a restaurant-quality meal achievable in your own kitchen. By mastering the simple techniques of properly searing seafood and creating a smooth, emulsified sauce, you unlock a world of decadent home cooking. It’s a versatile recipe that impresses guests and turns an ordinary evening into a special occasion. Remember the key tips: use fresh-grated cheese, control your heat, and don’t overcook the seafood. With this guide, you’re equipped to create a flawless, luxurious pasta dish every time.