Creamy Salmon Shrimp Alfredo

Salmon And Shrimp Alfredo brings together tender seafood and a luscious creamy sauce for a pasta dish that feels special yet is simple enough for a weeknight. Every time I make this recipe it feels a little bit like ordering the most tempting thing on a restaurant menu but from the comfort of my own kitchen.

The first time I cooked this for my family they were blown away that something so creamy and elegant used just one pan and basic pantry staples. Now it is our go-to for date nights in or any time we want something a little special.

Ingredients

• Shrimp: raw peeled and deveined for sweet tender bites always choose the freshest-looking shrimp for the best flavor
• Salmon fillets: for hearty texture and richness wild-caught is wonderful if available
• Parmesan cheese: grated for creaminess and extra flavor always use freshly grated if possible
• Fettuccine pasta: for a chewy satisfying base dried or fresh both work well
• Olive oil: for sautéing the aromatics choose extra virgin for best aroma
• Heavy cream: forms an ultra-silky sauce use the highest fat content you can find
• Garlic: minced for warmth and depth always start with fresh cloves
• Salt and pepper: for bringing out the best in the seafood
• Fresh parsley: chopped for bright color and a clean finish flat-leaf is ideal
• Lemon juice: for a hit of freshness that balances the creamy sauce squeeze from a ripe lemon for best flavor

Step-by-Step Instructions

Cook the Pasta:

Cook your fettuccine in a large pot of salted water until al dente. Drain well but do not rinse. This sticky surface helps the sauce cling to your noodles later.

Sauté the Garlic:

In a wide pan heat olive oil over medium heat. Drop in the minced garlic and slowly cook for about one minute just until fragrant. Do not let it brown or it may turn bitter.

Cook the Seafood:

Lay the shrimp and salmon fillets in the pan. Sprinkle with a generous pinch of salt and black pepper. Cook the salmon about four minutes per side until it flakes gently with a fork. The shrimp only need about two minutes per side until pink and just firm. Lift both from the pan and set aside.

Make the Alfredo Sauce:

Pour the heavy cream into the same pan and bring up to a gentle simmer. Lower your heat then begin stirring in the grated Parmesan. Move slowly to help the cheese melt smoothly without clumping. Continue until the sauce is velvety and coats the back of a spoon.

Return Seafood to Pan:

Flake the salmon into generous chunks and return both the salmon and shrimp to the Alfredo sauce. Stir gently so the pieces do not break up.

Combine with Pasta:

Add your cooked fettuccine straight into the sauce tossing well so every strand is coated. Finish by stirring in the fresh lemon juice and chopped parsley.

Serve:

Heap the pasta into warm bowls and scatter over more parsley and extra Parmesan if you love extra cheese. Serve immediately for the creamiest result.

Pin

I always get excited about adding lots of fresh parsley to this dish. It wakes up the flavors and looks so pretty sprinkled on top. It also brings back memories of making special dinners as a kid with my grandmother who always insisted every dish needed a touch of green.

Storage Tips

Keep any leftovers in a sealed container in the refrigerator and enjoy within two days. Reheat on the stovetop over very low heat with a splash more cream or milk stirring gently just until everything warms through to keep the sauce creamy. This dish is best avoided for freezing since the cream sauce will often separate and lose its silken texture after reheating but it makes a lovely next day lunch.

Ingredient Substitutions

If you’re out of fettuccine try linguine or even penne. For a lighter version swap half the heavy cream for whole milk or your favorite dairy-free cream. You can use scallops or crabmeat instead of shrimp or salmon if you like different seafood.

Pin

Serving Suggestions

This Alfredo is perfect on its own with a simple side salad and a slice of toasted garlic bread. For an even brighter dish try tossing in a handful of lightly steamed spinach or peas right before serving.

Cultural and Historical Context

Classic Alfredo sauce traces its origins to early twentieth-century Rome where it was traditionally just butter and Parmesan. Adding cream and seafood is a North American spin that makes it a richer more indulgent dish—one that’s now a favorite at Italian-style restaurants coast to coast.

Recipe FAQs

→ How do I prevent salmon from overcooking?

Cook salmon fillets until they flake easily with a fork but remain moist inside. Avoid high heat or prolonged cooking to keep them tender.

→ Can I use other pasta types besides fettuccine?

Absolutely. Tagliatelle, linguine, or even pappardelle work well to hold the creamy sauce and seafood.

→ What is the best way to reheat leftovers without losing sauce creaminess?

Gently reheat on low heat, stirring occasionally. Add a splash of cream or milk to restore the sauce’s smooth texture.

→ How can I add a hint of spice to this dish?

A pinch of red pepper flakes added while cooking the sauce brings subtle warmth that complements the seafood flavors.

→ Is fresh Parmesan preferable to pre-grated cheese here?

Freshly grated Parmesan melts more smoothly and enhances the sauce’s richness compared to pre-grated varieties.

→ Can I substitute seafood in this dish?

Scallops or crab meat can replace shrimp and salmon to offer different textures and tastes while maintaining balance with the creamy sauce.