Description
Creamy Salmon and Shrimp Fettuccine
Indulge in this decadent seafood pasta dish featuring tender salmon, succulent shrimp, and a luxurious garlic cream sauce. Perfect for a special dinner!
Ingredients:
For the Pasta:
12 oz fettuccine pasta
1 tablespoon olive oil
Salt, to taste
For the Salmon and Shrimp:
2 salmon fillets (6 oz each)
1 cup shrimp, peeled and deveined
Salt and pepper, to taste
1 tablespoon butter
For the Sauce:
2 tablespoons butter
3 garlic cloves, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and toss with olive oil. Set aside.
Prepare the Salmon and Shrimp:
Season the salmon and shrimp with salt and pepper.
Heat a large skillet over medium heat and melt 1 tablespoon of butter. Sear the salmon for 4-5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, cook the shrimp for 2-3 minutes per side. Remove and set aside.
Make the Sauce:
In the same skillet, melt 2 tablespoons of butter. Sauté the garlic until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens. Season with salt and pepper.
Combine and Serve:
Toss the cooked pasta in the cream sauce until well coated.
Plate the pasta and top with the salmon and shrimp. Garnish with fresh parsley.
Tip: Serve with a side of garlic bread or a fresh green salad for a complete meal.
Enjoy this restaurant-quality dish in the comfort of your home!
Step-by-Step Guide
Begin by preparing all ingredients before cooking. Bring your salted pasta water to a rolling boil first, as this takes the longest. While it heats, season the salmon and shrimp. In a large skillet, sear the salmon over medium heat to get a golden crust without overcooking the interior. Remove it, then quickly cook the shrimp in the same pan until just pink and opaque. Set both aside. Your pasta should be cooking now. For the sauce, use the flavorful fond left in the skillet. Sauté the garlic briefly to avoid bitterness, then add the cream. Let it simmer gently to reduce slightly before adding the Parmesan off the heat, stirring until melted and smooth. Finally, toss the al dente pasta directly in the sauce, allowing it to absorb the flavors for a minute before plating.
Serving Suggestions
Plate this rich pasta immediately for the best texture. Flake the seared salmon over the top or place the fillet whole alongside the sauced noodles. Garnish generously with fresh parsley for a pop of color and freshness. For a complete meal, serve with a crisp arugula salad dressed with lemon vinaigrette to cut through the creaminess, and offer warm, crusty garlic bread for soaking up every bit of the delicious sauce.
How-to Summary
To make Creamy Salmon and Shrimp Fettuccine: 1) Boil and drain fettuccine. 2) Pan-sear seasoned salmon, then shrimp, in butter; set aside. 3) In the same pan, make a sauce by sautéing garlic, simmering cream, and melting in Parmesan. 4) Toss the pasta in the sauce, then top with the cooked seafood and fresh parsley.
Frequently Asked Questions
Can I use frozen shrimp and salmon? Yes. Thaw both completely in the refrigerator overnight and pat them very dry with paper towels before seasoning to ensure proper searing.
How can I make this sauce less heavy? Substitute half the heavy cream with whole milk or half-and-half. For a dairy-free version, use full-fat coconut milk and nutritional yeast instead of Parmesan.
What’s the best way to prevent the sauce from breaking? Keep the heat at a gentle simmer when adding the cream, and stir the Parmesan in off the direct heat. Avoid boiling the sauce after the cheese is added.
Can I prepare any components ahead? You can prep the garlic, chop the parsley, and grate the cheese ahead. Cook the seafood and sauce fresh for the best texture and flavor.
What other pasta shapes work well? This creamy sauce clings beautifully to ribbon pastas like tagliatelle or pappardelle. Short, sturdy shapes like rigatoni or fusilli are also excellent choices.
Common Mistakes to Avoid
- Overcooking the Seafood: Salmon becomes dry and shrimp turns rubbery if cooked too long. Remove salmon just before it’s fully opaque in the center, as it will continue to cook off the heat.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy and prevent it from melting smoothly. Always grate fresh Parmesan.
- Crowding the Pan: Sear the salmon fillets with ample space between them. If the pan is too crowded, they will steam instead of developing a flavorful crust.
- Adding Cheese to Boiling Sauce: High heat can cause the cheese to separate and become oily. Always reduce the heat to low or remove the pan from the burner before stirring in the Parmesan.
Conclusion
This Creamy Salmon and Shrimp Fettuccine is a stunning, restaurant-worthy dish that is deceptively simple to master at home. By following the detailed steps and avoiding common pitfalls, you can create a luxurious meal perfect for impressing guests or enjoying a special weeknight dinner. The combination of tender seafood, al dente pasta, and a velvety garlic-Parmesan sauce is truly unforgettable. With the provided serving suggestions and flexible FAQs, you can adapt this recipe to suit any preference, ensuring a perfect result every time.