Creamy Salmon and Shrimp Alfredo Recipe

Ingredients:

• 8 ounces fettuccine pasta
• 1/2 pound salmon fillet, skin removed and cut into cubes
• 1/2 pound large shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Directions:

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add salmon cubes to the skillet and cook for 2-3 minutes, stirring occasionally, until salmon is lightly browned on all sides.
4. Add shrimp to the skillet and cook for another 2-3 minutes, until shrimp turns pink and opaque. Remove salmon and shrimp from skillet and set aside.
5. Pour heavy cream into the skillet, stirring constantly until it starts to simmer.
6. Gradually add grated Parmesan cheese, stirring until melted and smooth.
7. Stir in chopped parsley, then season with salt and pepper to taste.
8. Add cooked fettuccine to the skillet, tossing gently to coat with the Alfredo sauce.
9. Return salmon and shrimp to the skillet, tossing again to combine everything evenly.
10. Cook for another 1-2 minutes until heated through.
11. Serve immediately, garnished with additional chopped parsley and lemon wedges if desired.
12. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
13. Kcal: 560 kcal | Servings: 4 servings

FAQs:

• What ingredients are needed for Creamy Salmon and Shrimp Alfredo?
  • Key ingredients typically include fresh salmon fillets, shrimp (peeled and deveined), fettuccine or another pasta of choice, heavy cream, butter, garlic, Parmesan cheese, salt, pepper, lemon juice, parsley, and olive oil.
• How do I prepare the seafood for the Alfredo sauce?
  • Season the salmon fillets and shrimp with salt and pepper. Sear the salmon in a hot skillet with olive oil until cooked through, then set aside and flake into pieces. In the same skillet, cook the shrimp until pink and opaque, then set aside.
• How do I make the Alfredo sauce?
  • In the same skillet used for the seafood, melt butter and sauté minced garlic until fragrant. Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and the sauce is smooth and creamy. Add salt, pepper, and lemon juice to taste.
• Can I use frozen seafood for this recipe?
  • Yes, you can use frozen salmon and shrimp, but make sure to thaw them completely and pat them dry before cooking to ensure even cooking and prevent excess water from diluting the sauce.
• How should I store and reheat leftovers of Creamy Salmon and Shrimp Alfredo?
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to help restore the sauce’s creaminess. Avoid reheating in the microwave, as it can make the seafood tough and the sauce may separate.