Description
Salmon and Shrimp Alfredo Pasta
Ingredients
For the Salmon and Shrimp:
2 salmon fillets (skinless)
8-10 large shrimp, peeled and deveined
1 tbsp olive oil
Salt and pepper to taste
1/2 tsp garlic powder
For the Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 tsp nutmeg (optional)
For the Pasta:
250g fettuccine or linguine
Fresh parsley for garnish
Instructions
1. Cook the Salmon and Shrimp:
Season the salmon and shrimp with olive oil, garlic powder, salt, and pepper.
Heat a skillet over medium heat. Sear the salmon for 3-4 minutes per side until cooked through. Remove and set aside.
In the same skillet, cook the shrimp for 2-3 minutes until pink and opaque. Set aside.
2. Cook the Pasta:
Boil pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water and drain.
3. Make the Alfredo Sauce:
Melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant.
Stir in heavy cream and bring to a simmer. Add Parmesan cheese and mix until smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
4. Combine:
Toss the cooked pasta in the Alfredo sauce, adding a splash of reserved pasta water if needed.
Plate the pasta, top with salmon fillets and shrimp, and drizzle with extra sauce.
5. Garnish and Serve:
Sprinkle with fresh parsley and serve immediately.
Pro Tip:
For an extra touch, squeeze fresh lemon juice over the salmon and shrimp before serving!
Step-by-Step Guide
Begin by preparing your proteins. Pat the salmon fillets and shrimp dry with a paper towel to ensure a good sear. Season them evenly. In a large skillet, sear the salmon first, as it takes longer. Once cooked, set it aside on a plate. In the same skillet, cook the shrimp quickly until just pink. This sequence prevents overcooking. While the proteins rest, start your pasta in a pot of well-salted boiling water. The key to the sauce is a gentle simmer; do not let the heavy cream boil vigorously after adding it, as it can separate. Whisk constantly while adding the Parmesan cheese until fully melted and smooth. Combine the drained pasta with the sauce in the skillet, tossing to coat thoroughly, using the starchy pasta water to adjust consistency.
Serving Suggestions
Plate this rich pasta immediately for the best texture. Consider serving it with a simple side salad of arugula with a lemon vinaigrette to cut through the creaminess. For a restaurant-style presentation, flake the salmon into large chunks rather than serving whole fillets. A side of crusty garlic bread is perfect for soaking up the extra Alfredo sauce. For a wine pairing, a crisp Chardonnay or Pinot Grigio complements the dish beautifully.
How-to Summary
Season and sear salmon, then shrimp, in a skillet. Cook pasta, reserving some water. In the same skillet, make the sauce by sautéing garlic in butter, adding cream and Parmesan, and seasoning. Toss the pasta with the sauce, thinning with pasta water if needed. Assemble by plating the pasta and topping with the cooked seafood. Garnish with fresh parsley and a squeeze of lemon.
Frequently Asked Questions
Can I use frozen shrimp? Yes, ensure they are fully thawed and patted dry before cooking to avoid steaming.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or evaporated milk, though the sauce will be less rich. You can also use a lighter pasta like zucchini noodles.
What other cheeses work in Alfredo sauce? While Parmesan is classic, you can add a small amount of Romano or Asiago for a sharper flavor. Avoid pre-grated cheese, as it often contains anti-caking agents that can make the sauce grainy.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of milk or cream to revive the sauce.
Can I cook the salmon in the oven? Absolutely. Bake seasoned salmon at 400°F (200°C) for 12-15 minutes. Cook the shrimp separately on the stovetop.
Common Mistakes to Avoid
- Overcooking the Seafood: Salmon and shrimp cook quickly. Remove salmon when it flakes easily and shrimp as soon as they turn pink and opaque to keep them tender.
- Using Pre-Grated Parmesan: It often doesn’t melt smoothly. Freshly grate your cheese for a silky sauce.
- Skipping the Pasta Water: The starchy reserved water is crucial for helping the sauce adhere to the pasta.
- High Heat on the Sauce: A rapid boil can cause the cream to curdle or the cheese to clump. Maintain a gentle simmer.
Conclusion
This Salmon and Shrimp Alfredo Pasta is a luxurious yet approachable meal perfect for a special dinner. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish at home. The combination of tender seafood with a creamy, garlicky sauce over perfectly cooked pasta is sure to impress. Don’t forget the final garnish of fresh parsley and lemon to brighten all the rich flavors. Enjoy your culinary creation!