Salmon And Shrimp Alfredo (Print version)

Tender salmon, juicy shrimp, and fettuccine tossed in a creamy garlic Parmesan Alfredo sauce.

# Ingredients:

For the pasta

01 - 12 oz (340 g) fettuccine
02 - 1 tablespoon kosher salt, for the pasta water
03 - 1 cup reserved pasta water

For the seafood

04 - 1 lb (450 g) skinless salmon fillets, cut into 1-inch cubes
05 - 12 oz (340 g) large shrimp, peeled and deveined
06 - 1 teaspoon paprika
07 - 1 teaspoon kosher salt, divided
08 - 1/2 teaspoon black pepper
09 - 2 tablespoons olive oil, divided

For the Alfredo sauce

10 - 3 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 1/2 cups (360 ml) heavy cream
13 - 1 1/4 cups (125 g) freshly grated Parmesan cheese
14 - 1/4 teaspoon red pepper flakes, optional
15 - 1 tablespoon fresh lemon juice
16 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then reserve 1 cup of pasta water and drain.
02 - Pat the salmon and shrimp dry. Season with paprika, salt, and black pepper, keeping the salmon and shrimp separate.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the salmon cubes for 2-3 minutes per side until golden and just cooked through. Transfer to a plate.
04 - Add the remaining olive oil to the same skillet. Cook the shrimp for 1-2 minutes per side until pink and opaque, then transfer to the plate with the salmon.
05 - Reduce heat to medium-low. Melt the butter, add garlic and red pepper flakes, and cook for 30 seconds. Stir in heavy cream and simmer gently for 3-4 minutes.
06 - Lower the heat and stir in Parmesan a handful at a time until smooth. Add pasta water a few tablespoons at a time until the sauce looks glossy.
07 - Add the fettuccine to the sauce and toss to coat. Gently fold in the salmon, shrimp, lemon juice, and parsley. Serve right away with more Parmesan if desired.

# Good to know:

01 - Best served immediately after tossing.
02 - Reserve pasta water before draining because it helps smooth the sauce.
03 - Use freshly grated Parmesan for the best melt.

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