Description
Salmon and Shrimp Alfredo with Fettuccine
Ingredients:
For the Salmon:
2 salmon fillets
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
For the Fettuccine Alfredo:
8 oz fettuccine pasta
2 tablespoons butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish
For the Croissant:
2 pre-made croissants
Instructions:
Prepare the Salmon:
Preheat your oven to 400°F (200°C).
Rub the salmon fillets with olive oil, paprika, garlic powder, salt, and pepper.
Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Cook the Shrimp:
In a skillet, heat olive oil over medium heat. Season the shrimp with garlic powder, paprika, salt, and pepper.
Cook the shrimp for 2-3 minutes per side, or until they turn pink and are cooked through. Set aside.
Cook the Fettuccine:
Cook the fettuccine pasta according to package directions. Drain and set aside.
Make the Alfredo Sauce:
In the same skillet used for the shrimp, melt butter over medium heat. Add the garlic powder and sauté for about 30 seconds.
Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese, and cook for 3-5 minutes until the sauce thickens.
Season with salt and pepper to taste.
Combine the Fettuccine and Alfredo Sauce:
Toss the cooked fettuccine pasta in the creamy Alfredo sauce until well coated.
Assemble the Dish:
Plate the creamy fettuccine Alfredo and top with the cooked shrimp.
Place the baked salmon fillet on top of the pasta.
Garnish with fresh parsley and a sprinkle of Parmesan cheese.
Serve:
Serve the dish with a warm croissant on the side for an extra touch of buttery goodness.
Enjoy this creamy, flavorful meal with the perfect combination of shrimp, salmon, and pasta!
Step-by-Step Guide
Follow this detailed sequence for a perfectly timed meal where all components finish together. First, preheat your oven to 400°F (200°C) and bring a large pot of salted water to a boil. Season and prepare your salmon fillets as described, then place them in the oven. Immediately begin cooking the fettuccine in the boiling water. While the pasta and salmon cook, prepare the shrimp in a skillet and set them aside. In the same skillet, create the Alfredo sauce. The goal is to have the pasta drain just as the sauce thickens. Finally, toss the pasta with the sauce, then assemble with the cooked shrimp and salmon straight from the oven.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. For vegetables, steamed asparagus or roasted broccolini are excellent choices. To elevate the presentation, serve the pasta in a warm, shallow bowl, placing the salmon fillet atop the noodles and scattering the shrimp around it. Garnish generously with fresh parsley, extra Parmesan, and a light crack of black pepper. Warm the croissants in the oven for the last few minutes of cooking for a perfect, flaky side.
How-to Summary
In summary, this dish involves three main components prepared in parallel: bake seasoned salmon at 400°F for 12-15 minutes; sauté seasoned shrimp for 2-3 minutes per side; and create a simple Alfredo sauce by simmering butter, garlic, cream, and Parmesan. Toss cooked fettuccine with the sauce, then top with the shrimp and salmon fillet. Garnish and serve with a warm croissant.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. While fettuccine is classic, tagliatelle, linguine, or pappardelle work well. For a lighter option, try zucchini noodles or chickpea pasta.
How can I make this dish less rich? Substitute half the heavy cream with whole milk or evaporated milk. You can also use a lighter cheese like Pecorino Romano, which has a sharper flavor so you can use less.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a splash of milk or cream to revive the sauce. Avoid the microwave, which can cause the sauce to separate and the seafood to become rubbery.
Can I use frozen shrimp and salmon? Yes, but ensure they are fully thawed and patted very dry before seasoning and cooking. Excess moisture will prevent proper searing on the shrimp and dilute your sauce.
How do I know when the salmon is perfectly cooked? The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). It should remain moist and slightly translucent in the very center.
Common Mistakes to Avoid
- Overcooking the Shrimp: Shrimp cook quickly. Remove them from the heat as soon as they turn pink and opaque to avoid a tough, rubbery texture.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can prevent your sauce from becoming smooth. Always grate fresh Parmesan from a block.
- Adding Cheese to a Boiling Sauce: When making the Alfredo, ensure the cream is at a gentle simmer, not a rolling boil, when you add the cheese. High heat can cause the sauce to break and become greasy.
- Not Salting the Pasta Water: The water should taste like the sea. This is your primary chance to season the pasta itself.
- Crowding the Skillet with Shrimp: Cook shrimp in a single layer with space between them to ensure they sear properly instead of steaming.
Conclusion
This Salmon and Shrimp Alfredo with Fettuccine is an impressive yet approachable restaurant-quality meal. By managing your timing and avoiding common pitfalls, you can create a harmonious dish where the tender, flavorful seafood complements the rich, creamy pasta perfectly. The addition of a warm, buttery croissant completes this indulgent dining experience. With the detailed steps and tips provided, you’re equipped to execute this recipe flawlessly for a truly special dinner.