Description
Grilled Salmon and Shrimp Fettuccine
Ingredients:
For the Salmon & Shrimp:
2 salmon fillets
8 large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon lemon juice
1 teaspoon fresh parsley, chopped
For the Fettuccine:
8 ounces fettuccine pasta
1 tablespoon olive oil
Salt, for pasta water
For the Creamy Sauce:
1 tablespoon unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
Salt and pepper, to taste
Instructions:
Prepare the Salmon & Shrimp:
Preheat your grill or grill pan to medium-high heat.
Season the salmon fillets with olive oil, garlic powder, salt, and pepper. Drizzle the shrimp with a little olive oil and season with salt and pepper.
Grill the salmon for about 4-5 minutes per side, or until cooked through. Grill the shrimp for about 2-3 minutes per side, or until pink and opaque.
Once done, drizzle the salmon and shrimp with lemon juice and sprinkle with chopped parsley for freshness.
Cook the Fettuccine:
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions, usually about 10-12 minutes until al dente.
Drain the pasta and toss with a tablespoon of olive oil to prevent sticking. Set aside.
Make the Creamy Sauce:
In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the heavy cream, bring to a simmer, and cook for 3-4 minutes to thicken slightly.
Stir in the Parmesan cheese and lemon zest. Season with salt and pepper to taste. Continue to simmer for another 2-3 minutes until the sauce is creamy and smooth.
Assemble the Dish:
Toss the cooked fettuccine in the creamy sauce, coating the pasta evenly.
Plate the pasta, placing the grilled salmon and shrimp on top.
Serve:
Garnish with extra parsley and a sprinkle of Parmesan cheese if desired. Enjoy your delicious grilled Salmon and Shrimp Fettuccine!
This dish pairs beautifully with a glass of white wine and is sure to impress with its rich flavors and vibrant presentation!
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, ensure all ingredients are prepped (garlic minced, parsley chopped, lemon zested). Start by bringing your pasta water to a boil—this is the longest step. While it heats, preheat your grill. Season the seafood and begin grilling the salmon first, as it takes longer. While the salmon and shrimp grill, cook your pasta to al dente. Immediately start the sauce in a large pan once the pasta is draining. The key is to have all components finish around the same time so everything is hot when assembled.
Serving Suggestions
Plate this dish on a warm platter or individual plates for an elegant touch. For sides, a simple arugula salad with a lemon vinaigrette cuts through the richness beautifully. Steamed asparagus or roasted cherry tomatoes also make excellent accompaniments. As mentioned, a crisp white wine like Sauvignon Blanc or Pinot Grigio is the perfect pairing. For a family-style meal, serve the tossed pasta in a large bowl with the grilled seafood arranged on top.
How-to Summary
In short: Grill seasoned salmon and shrimp. Boil fettuccine. Create a sauce by sautéing garlic in butter, simmering with cream, and melting in Parmesan and lemon zest. Toss the pasta in the sauce, top with grilled seafood, and garnish.
Frequently Asked Questions
Can I use frozen shrimp and salmon? Yes, ensure both are fully thawed and patted very dry before seasoning to ensure proper searing and to prevent the sauce from becoming watery.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or full-fat coconut milk for a different flavor profile. Be careful not to boil it vigorously to prevent separation.
My sauce is too thin. How do I thicken it? Let it simmer a bit longer to reduce. You can also add a tablespoon more grated Parmesan, which will help thicken and add flavor.
Can I prepare any components ahead of time? You can prep the seafood seasoning and sauce ingredients ahead. However, for best texture, cook and assemble just before serving.
What’s the best way to reheat leftovers? Reheat gently in a pan over low heat with a splash of cream or milk to revive the sauce. Avoid the microwave, which can overcook the seafood.
Common Mistakes to Avoid
- Overcooking the Seafood: Salmon becomes dry and shrimp rubbery if grilled too long. Follow the timing guidelines closely.
- Underseasoning the Pasta Water: The water should taste like the sea. This is your only chance to season the pasta itself.
- Adding Cheese to a Boiling Sauce: Remove the sauce from direct heat or turn to low before stirring in the Parmesan to prevent it from clumping or becoming grainy.
- Letting Cooked Pasta Sit Dry: Toss drained pasta with a little oil or a bit of the sauce immediately to prevent sticking.
Conclusion
This Grilled Salmon and Shrimp Fettuccine is a restaurant-quality meal achievable in your own kitchen. The combination of smoky grilled seafood with a luxuriously creamy, lemon-kissed Parmesan sauce is truly irresistible. By following the detailed steps and avoiding common pitfalls, you’ll create a stunning and delicious centerpiece for any dinner occasion. Enjoy the process and the impressive results!