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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.