Description
Garlic Butter Salmon & Shrimp Alfredo
“Pan-seared salmon and shrimp served over rich, creamy Alfredo pasta with a buttery croissant on the side—an elegant and irresistible dish!”
Ingredients
For the Salmon & Shrimp:
2 salmon fillets
8 large shrimp, peeled & deveined
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tbsp lemon juice
For the Creamy Alfredo Pasta:
12 oz (340g) fettuccine or tagliatelle
3 tbsp butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
For Serving:
2 buttery croissants
Fresh parsley, chopped
Extra Parmesan cheese
Freshly ground black pepper
Instructions
Step 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.
Step 2: Sear the Salmon & Shrimp
Season salmon fillets and shrimp with salt, black pepper, smoked paprika, and garlic.
Heat olive oil in a skillet over medium-high heat.
Sear salmon for 4-5 minutes per side until golden and fully cooked. Remove and set aside.
In the same pan, melt butter, add garlic, and cook shrimp for 2 minutes per side. Drizzle with lemon juice.
Step 3: Make the Creamy Alfredo Sauce
In a new pan, melt butter and sauté garlic for 30 seconds.
Pour in heavy cream, stirring constantly.
Add Parmesan cheese, salt, black pepper, and Italian seasoning. Simmer for 3-4 minutes until thick.
Step 4: Assemble & Serve
Toss the cooked pasta in the Alfredo sauce until fully coated.
Plate the pasta and top with salmon and shrimp.
Serve with a warm buttery croissant on the side.
Garnish with fresh parsley, extra Parmesan, and black pepper.
Pro Tip: Pair with a glass of chilled white wine for the ultimate seafood indulgence!
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, prep all ingredients before heating any pans. For the seafood, pat the salmon and shrimp completely dry with paper towels; this ensures a proper sear. When cooking the pasta, reserve 1/2 cup of the starchy pasta water before draining. If your Alfredo sauce becomes too thick, this water is perfect for thinning it. Sear the salmon skin-side down first if your fillets have skin, pressing gently for even contact. Cook the shrimp just until opaque and pink to avoid rubbery texture.
Serving Suggestions
Plate this dish immediately while everything is hot. For a restaurant-quality presentation, twirl the pasta with tongs into the center of each plate. Place the salmon fillet slightly tilted against the pasta nest and arrange the shrimp around it. Place the warm croissant on a small side plate or bread bowl. Beyond the suggested garnishes, a light sprinkle of lemon zest or a small side salad of arugula with a lemon vinaigrette cuts the richness beautifully.
How-to Summary
In summary, this elegant dish comes together by managing three components: cooking pasta al dente, pan-searing seasoned salmon and shrimp in garlic butter, and creating a simple Parmesan cream sauce. The key is sequencing: start the pasta water, then cook the seafood, and finally make the quick Alfredo sauce in the time it takes the pasta to finish. Combine, garnish, and serve immediately with a buttery croissant.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Fettuccine is classic, but tagliatelle, pappardelle, or even linguine work well. Avoid small shapes like penne, as they don’t hold the creamy sauce as effectively.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or half-and-half, though the sauce will be slightly less rich. You can also use a lighter pasta like zucchini noodles.
My sauce broke or became grainy. What happened? This usually occurs if the heat is too high when adding the cheese, causing it to separate. Always simmer the cream on medium-low heat and remove the pan from the burner before gradually whisking in the Parmesan.
Can I prepare any components ahead of time? You can season the seafood and grate the cheese ahead. However, for best results, cook and assemble just before serving, as the pasta can absorb the sauce and the seafood may overcook upon reheating.
What’s a good substitute for smoked paprika? If you don’t have smoked paprika, use regular paprika with a tiny pinch of cayenne for heat or a drop of liquid smoke for that smoky depth.
Common Mistakes to Avoid
- Overcooking the Seafood: Salmon becomes dry at 145°F internal temperature. Remove it from the pan at 135-140°F, as it will continue to cook (carryover cooking). Shrimp cook in just 2-3 minutes total.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into a silky sauce. Always grate Parmesan fresh from a block.
- Crowding the Pan: Do not overcrowd the skillet when searing. Cook the salmon and shrimp in batches if necessary to ensure they brown instead of steam.
- Adding Cheese to Boiling Sauce: As noted in the FAQs, high heat will cause the cheese to seize. Keep the sauce at a gentle simmer.
Conclusion
This Garlic Butter Salmon & Shrimp Alfredo is a show-stopping meal that expertly balances luxurious, creamy pasta with perfectly seared seafood. By following the detailed steps and avoiding common pitfalls, you can reliably create an impressive dinner that feels restaurant-quality. The addition of a warm, buttery croissant completes the experience, making it ideal for a special date night or a treat-yourself occasion. Remember, the secret lies in fresh ingredients, careful timing, and serving it immediately for the ultimate indulgence.