Salmon And Shrimp Alfredo is a creamy and flavorful pasta dish that combines perfectly cooked shrimp and salmon with a rich, Parmesan Alfredo sauce. The dish begins with sautéing garlic and cooking the seafood until tender, followed by the creation of a smooth Alfredo sauce using heavy cream and Parmesan. Once combined with cooked fettuccine, fresh parsley, and a touch of lemon juice, the pasta becomes a satisfying and elegant meal. Ideal for dinner, this recipe offers a restaurant-quality experience at home.

Salmon And Shrimp Alfredo
Salmon and shrimp alfredo | Myhomemaderecipe.com

Salmon And Shrimp Alfredo is a creamy and indulgent pasta dish that combines tender seafood with a rich Parmesan Alfredo sauce. This dish is perfect for a comforting dinner and is sure to impress with its elegant flavors. Let’s take a closer look at the ingredients needed for this delicious recipe.

INGREDIENTS

  • Shrimp: 1/2 pound, raw, peeled, and deveined, for a succulent texture.
  • Salmon fillets: 2 fillets (4-6 ounces each), providing a flaky and tender element to the dish.
  • Parmesan cheese: 6-8 ounces, grated, for a creamy and cheesy sauce.
  • Fettuccine pasta: 8 ounces, cooked al dente, to serve as the base for the Alfredo sauce.
  • Olive oil: 2 tablespoons, used for sautéing the garlic and cooking the seafood.
  • Heavy cream: 1 cup, forming the rich base of the Alfredo sauce.
  • Garlic: 2 cloves, minced, for aromatic flavor.
  • Salt and pepper: To taste, for seasoning the seafood and the sauce.
  • Fresh parsley: 1/4 cup, chopped, for garnish and fresh flavor.
  • Lemon juice: 1 tablespoon, adding a fresh and zesty finish to the dish.

INSTRUCTIONS

Step 1:
Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
Step 2:
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about one minute until fragrant.
Step 3:
Place the shrimp and salmon fillets in the pan. Season with salt and pepper, and cook for 3-4 minutes on each side until the salmon flakes easily and the shrimp turns pink. Remove from the pan and set aside.
Step 4:
In the same pan, pour in the heavy cream and bring it to a simmer. Reduce the heat, then stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.
Step 5:
Cut the cooked salmon into small chunks and return it along with the shrimp to the pan with the Alfredo sauce. Stir gently to combine.
Step 6:
Add the cooked fettuccine to the pan, tossing it in the sauce until well coated. Stir in the lemon juice and chopped parsley.
Step 7:
Serve the pasta immediately, garnished with additional parsley and Parmesan if desired.

Serving and Storage Tips

  • Serve the Salmon And Shrimp Alfredo immediately for the best flavor and texture. The creamy sauce is best enjoyed fresh and hot.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to revive the sauce.
  • This dish is not ideal for freezing as the creamy sauce may separate upon reheating, but it’s perfect for a next-day meal when stored in the fridge.

Helpful Notes

  • For a lighter version, substitute half of the heavy cream with milk or a dairy-free alternative like almond or coconut milk.
  • Enhance the flavor by adding a pinch of red pepper flakes for a bit of heat or a dash of white wine to the sauce.
  • If you prefer other seafood, scallops or crab meat are great substitutes for the shrimp and salmon.

Tips from well-known chefs

  • Chef Jamie Oliver suggests cooking the seafood just until it’s opaque and firm, to avoid overcooking and ensuring a tender texture.
  • Chef Giada De Laurentiis recommends using freshly grated Parmesan for a smoother and richer sauce.
  • Chef Ina Garten advises letting the pasta finish cooking in the sauce to absorb the flavors and enhance the dish’s overall taste.