Description
Salmon and Shrimp Fettuccine Alfredo
This delicious Salmon and Shrimp Fettuccine Alfredo combines tender salmon, perfectly cooked shrimp, and a creamy Alfredo sauce for a luxurious, flavorful pasta dish. The ideal combination of seafood and pasta!
Ingredients:
2 salmon fillets
1/2 lb shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 lb fettuccine pasta
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1/2 teaspoon lemon zest
Fresh parsley for garnish
Instructions:
Cook the pasta: Boil the fettuccine pasta in salted water according to package instructions. Drain and set aside.
Cook the salmon: Heat olive oil in a skillet over medium heat. Season the salmon fillets with salt, pepper, and garlic powder. Cook the salmon for about 4-5 minutes per side, until golden and cooked through. Set aside and flake the salmon into chunks.
Cook the shrimp: In the same skillet, cook the shrimp for 2-3 minutes per side, until pink and opaque. Remove from heat and set aside.
Make the Alfredo sauce: In the same skillet, add the heavy cream and bring it to a simmer. Stir in Parmesan cheese and cook for a few minutes until the sauce thickens. Add salt, pepper, and lemon zest to taste.
Combine: Add the cooked fettuccine pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Stir in the flaked salmon and shrimp.
Serve: Plate the pasta, garnish with fresh parsley, and serve hot.
This Salmon and Shrimp Fettuccine Alfredo is rich, creamy, and packed with flavor. Perfect for a satisfying meal that’s both indulgent and comforting!
Step-by-Step Guide
1. Prep Your Ingredients: Before heating any pans, ensure your salmon is skinned and cut into fillets, shrimp are peeled/deveined, Parmesan is finely grated, and parsley is chopped. This “mise en place” is crucial for a smooth cooking process.
2. Cook Pasta to Al Dente: Bring a large pot of generously salted water to a rolling boil. Cook the fettuccine for 1-2 minutes less than the package suggests, as it will finish cooking in the sauce. Reserve 1/2 cup of pasta water before draining.
3. Sear the Salmon: Pat salmon fillets completely dry. In a large skillet over medium-high heat, add olive oil. Season fillets and place them skin-side up (or presentation-side down). Sear undisturbed for 4-5 minutes to form a golden crust, then flip and cook until just opaque. Flake into large chunks.
4. Sauté the Shrimp: In the same skillet, add a touch more oil if needed. Cook shrimp in a single layer for 1-2 minutes per side until just pink and curled. Remove immediately to prevent overcooking.
5. Craft the Sauce: Reduce heat to medium-low. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan until fully melted and smooth. If the sauce is too thick, thin it with a splash of the reserved pasta water.
6. Combine and Finish: Add the drained pasta to the skillet with the sauce, tossing to coat thoroughly. Gently fold in the flaked salmon and shrimp to warm through. Finish with lemon zest, pepper, and a final sprinkle of Parmesan.
Serving Suggestions
Plate this rich pasta immediately in warmed bowls. Garnish with fresh parsley and extra lemon zest. For balance, serve with a simple arugula salad dressed with lemon vinaigrette or roasted asparagus. A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly to cut through the creaminess.
How-to Summary
To make Salmon and Shrimp Fettuccine Alfredo: Cook fettuccine al dente, reserving pasta water. Sear seasoned salmon fillets, then sauté shrimp in the same skillet. Create the Alfredo sauce by simmering heavy cream and whisking in Parmesan. Toss the pasta in the sauce, then gently fold in the cooked seafood. Finish with lemon zest and garnish.
Frequently Asked Questions
Can I use frozen shrimp and salmon? Yes, but fully thaw both in the refrigerator overnight. Pat them exceptionally dry before cooking to ensure proper searing and to avoid watering down the sauce.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or half-and-half, though the sauce will be less rich. You can also increase the vegetable ratio by adding spinach or peas.
My sauce broke or became grainy. What happened? This often occurs if the heat is too high, causing the fat to separate. Gently simmer the cream and add cheese off the direct heat. A splash of pasta water and vigorous whisking can often rescue it.
Can I prepare any components ahead? You can prep the seafood and grate the cheese ahead, but cook the pasta and assemble the dish just before serving, as the pasta continues to absorb sauce.
What’s the best substitute for Parmesan? Pecorino Romano offers a sharper, saltier flavor. For a milder taste, a high-quality Asiago can work. Avoid pre-grated cheese containing anti-caking agents.
Common Mistakes to Avoid
- Overcooking the Seafood: Both salmon and shrimp cook quickly and continue to cook from residual heat. Remove them from the skillet just before they are fully done.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains cellulose, which prevents it from melting smoothly into a silky sauce. Always grate fresh.
- Skipping Pasta Water: The starchy, salted pasta water is a key tool for adjusting sauce consistency and helping it cling to the noodles.
- Crowding the Skillet: Cook salmon and shrimp in batches if necessary. Crowding steams the seafood instead of creating a flavorful sear.
Conclusion
This Salmon and Shrimp Fettuccine Alfredo is a restaurant-quality dish achievable in your own kitchen. By following the detailed steps, avoiding common pitfalls, and using fresh, high-quality ingredients, you can create a decadent and impressive meal perfect for both weeknight indulgence and special occasions. The combination of tender seafood, rich sauce, and perfectly cooked pasta is sure to become a cherished recipe in your repertoire.