Creamy Salmon and Shrimp Alfredo Made from Scratch
A luxurious dish combining seafood with a velvety Alfredo sauce, perfect for any occasion.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 12 ounces Fettuccine Pasta Perfect for capturing the creamy Alfredo sauce.
Seafood
- 8 ounces Fresh Salmon Skinless and boneless for a tender texture.
- 8 ounces Shrimp Peeled and deveined for sweetness.
Sauce
- 1 cup Heavy Cream Provides a rich and silky texture.
- 1 cup Parmesan Cheese Freshly grated for best results.
- 3 cloves Garlic Minced for aromatic flavor.
- 2 tablespoons Butter Unsalted for sautéing garlic.
Seasonings
- Salt and Pepper To taste for enhancing flavors.
Garnish
- 1 tablespoon Fresh Parsley Finely chopped for garnish.
Instructions
- 1. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.
- 2. In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 3. Add salmon to the skillet, season with salt and pepper, and cook for 4-5 minutes on each side until golden brown. Remove and set aside.
- 4. In the same skillet, add shrimp and cook for 3-4 minutes until pink and opaque. Remove and set aside.
- 5. Pour heavy cream into the skillet, scraping the bottom to deglaze. Simmer for 2-3 minutes until slightly thickened.
- 6. Gradually stir in Parmesan cheese until melted and creamy. Adjust thickness with reserved pasta water if needed.
- 7. Return salmon and shrimp to the skillet, folding them into the sauce.
- 8. Add drained fettuccine to the skillet, tossing to combine. Adjust seasoning with salt and pepper.
- 9. Serve immediately, garnished with parsley.
Notes
For variations, consider adding vegetables, using different pasta types, or incorporating citrus flavors.