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!
Step-by-Step Guide
For best results, follow this detailed sequence. First, prep all ingredients: mince garlic, chop parsley, grate Parmesan, and pat seafood dry. Start boiling your heavily salted pasta water. As it heats, season the salmon and shrimp. Cook the pasta to al dente, reserving 1/2 cup of pasta water before draining. In your large skillet, cook the salmon as instructed, then the shrimp, setting each aside. For the sauce, ensure the heat is medium-low after sautéing garlic to prevent the cream from separating. Slowly whisk in the Parmesan until fully melted. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Finally, toss the pasta in the sauce, plate, and top with the flaked salmon and shrimp.
Serving Suggestions
This rich pasta dish pairs beautifully with light, acidic sides to cut through the creaminess. Serve with a simple arugula salad dressed in lemon vinaigrette or roasted asparagus. For a classic touch, offer warm, crusty garlic bread or focaccia to soak up the extra sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the seafood perfectly. For presentation, flake the salmon into large chunks over the pasta and garnish with extra parsley and a lemon wedge.
How-to Summary
In summary, this dish involves four key components prepared in sequence: 1) Cook pasta al dente. 2) Pan-sear seasoned salmon, then shrimp, in the same skillet. 3) In that same skillet, create a simple Alfredo sauce with butter, garlic, cream, and Parmesan. 4) Combine cooked pasta with sauce, top with seafood, and garnish. The entire meal comes together in about 30 minutes using one main skillet for layered flavor.
Frequently Asked Questions
Can I use frozen shrimp and salmon? Yes, ensure both are fully thawed and patted very dry with paper towels before cooking to avoid steaming and a watery sauce.
How can I prevent my Alfredo sauce from breaking or becoming grainy? Keep the heat low when adding the cheese and stir constantly. Use freshly grated Parmesan from a block, as pre-shredded cheese contains anti-caking agents that can cause graininess.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s consistency. Microwave reheating can cause the sauce to separate.
Can I make this dish ahead of time? You can prep ingredients, but it’s best cooked fresh. The sauce can thicken upon sitting; you will need to thin it with cream or pasta water when serving.
Is there a lighter alternative to heavy cream? You can use half-and-half, but the sauce will be thinner. For a thicker result with half-and-half, let it reduce longer or add a tablespoon of cream cheese.
Common Mistakes to Avoid
- Overcooking the Seafood: Salmon and shrimp cook quickly. Overcooked salmon becomes dry, and shrimp turns rubbery. Remove them from the pan just as they finish.
- Using Pre-Shredded Parmesan: It often doesn’t melt smoothly. Always grate your own cheese from a block for a silky sauce.
- Adding Cheese to Boiling Sauce: High heat can cause the cheese to clump. Remove the skillet from heat or turn it very low before stirring in the Parmesan.
- Skipping Pasta Water: Not reserving the starchy pasta water is a missed opportunity. It’s the perfect tool to adjust sauce consistency and help it cling to the noodles.
Conclusion
This Creamy Salmon & Shrimp Fettuccine Alfredo is an impressive yet approachable restaurant-quality meal. By mastering the simple techniques—properly searing seafood, building a smooth sauce, and combining components thoughtfully—you create a decadent and satisfying dish. Remember to balance its richness with fresh garnishes and a bright side. With this comprehensive guide, you’re equipped to avoid common pitfalls and execute a flawless pasta dinner that is sure to become a favorite.