Salmon Shrimp Alfredo Pasta (Printable Version)
Tender salmon and shrimp blend with fettuccine in a smooth, Parmesan cream sauce for a satisfying dinner.
# Ingredients:
→ Seafood
01 -
227 g raw shrimp, peeled and deveined
02 -
2 salmon fillets, 115-170 g each
→ Pasta
03 -
227 g fettuccine pasta, cooked al dente
→ Sauce
04 -
240 ml heavy cream
05 -
170-227 g grated Parmesan cheese
06 -
2 cloves garlic, minced
07 -
30 ml olive oil
08 -
Salt and black pepper to taste
09 -
15 ml lemon juice
→ Garnish
10 -
15 g fresh parsley, chopped
# Steps:
01 -
Prepare fettuccine according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
03 -
Place shrimp and salmon fillets in the pan. Season with salt and pepper. Cook 3-4 minutes on each side until salmon flakes and shrimp turns pink. Remove from pan and set aside.
04 -
Pour heavy cream into the same pan and bring to a simmer. Reduce heat and stir in grated Parmesan until sauce is creamy and smooth.
05 -
Cut salmon into small pieces and return it along with shrimp to the pan. Gently stir to combine with Alfredo sauce.
06 -
Add cooked fettuccine to the pan and toss until well coated. Stir in lemon juice and chopped parsley.
07 -
Serve immediately, garnished with additional parsley and Parmesan if desired.
# Notes:
01 -
For best flavor and texture, serve immediately. Store leftovers in an airtight container in the refrigerator up to 2 days and reheat gently with additional cream or milk.
02 -
For a lighter sauce, substitute half of the heavy cream with milk or a dairy-free alternative.
03 -
Avoid freezing to prevent sauce separation.