If you love the silky pairing of rich seafood with creamy pasta, Salmon and Shrimp Alfredo is about to become your new comfort food obsession. Imagine perfectly tender bites of salmon and juicy shrimp, all swirled together in a decadent Parmesan Alfredo sauce and tossed with ribbons of fettuccine. This dish brings restaurant-level flavor right to your table in just over half an hour, and it’s special enough for a celebration or a cozy weeknight treat. Whether you’re a seafood enthusiast or just curious to try something new, Salmon and Shrimp Alfredo is a wonderful way to elevate pasta night with a taste of the sea.
Ingredients You’ll Need
Ingredients You’ll Need
Salmon and Shrimp Alfredo gets its charm from a handful of no-fuss yet totally essential ingredients. Each one plays a starring role in building layers of texture, flavor, and color that make the dish as beautiful as it is delicious.
- Fettuccine pasta: The perfect pasta for soaking up creamy sauces and twirling around your fork.
- Unsalted butter: Adds richness and helps cook the seafood gently without overwhelming their delicate flavors.
- Salmon fillets: Flaky, succulent, and hearty, salmon brings bold flavor and satisfying texture.
- Large shrimp: These plump beauties contribute a light, sweet flavor and beautiful pink color.
- Garlic: Just a touch, minced, for that signature aromatic boost in every creamy bite.
- Heavy cream: The secret to that luscious, velvety Alfredo sauce.
- Grated Parmesan cheese: Melts into the sauce for savory depth and signature Alfredo taste.
- Chicken or seafood broth: Enhances the sauce’s complexity while keeping it light.
- Fresh lemon juice: Balances the creaminess and brightens the final flavor profile.
- Salt and black pepper: Essential for seasoning both seafood and sauce to perfection.
- Chopped fresh parsley: A sprinkle of green at the end for freshness and color.
- Extra grated Parmesan: Serve at the table for true Alfredo fans to enjoy an extra dusting.
How to Make Salmon and Shrimp Alfredo
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Add your fettuccine and cook until it’s just al dente, following the package directions. Drain the pasta and remember to save about a quarter cup of the cooking water for later. This little bit of starchy liquid can work wonders for getting your Alfredo sauce silky and just the right consistency.
Step 2: Season and Cook the Salmon
Take your salmon fillets and season them on both sides with salt and pepper. In a large skillet over medium heat, melt one tablespoon of butter. Gently add the salmon and sear for about three to four minutes per side. You want a lovely golden color on the outside, and the fish should flake easily with a fork. Once it’s cooked, transfer the fillets to a plate and let them rest while you move on to the next step. Flake the salmon into bite-sized chunks once cool enough to handle.
Step 3: Sauté the Garlic and Shrimp
In the same skillet, toss in your remaining tablespoon of butter and add the minced garlic. Stir it around for about thirty seconds—just until fragrant, being careful not to let it burn. Now, add the shrimp in a single layer. Cook for two to three minutes on each side until they turn pink and opaque. Remove the shrimp and set them aside with your salmon.
Step 4: Whisk Up the Alfredo Sauce
Pour the heavy cream and broth into the pan, scraping up any golden bits left from cooking the fish and shrimp. Bring the mixture to a gentle simmer. Sprinkle in the grated Parmesan, stirring continuously. Watch as the sauce magically thickens into a blanket of creamy goodness. Add the fresh lemon juice, then season with salt and black pepper to taste.
Step 5: Toss Pasta and Combine Everything
Now comes the fun part! Add the cooked pasta straight into the sauce and toss well so every strand is perfectly coated. If the sauce needs thinning out, add in some reserved pasta water, a splash at a time. Carefully fold in the salmon chunks and cooked shrimp, mixing gently to keep them intact while infusing them with all the flavors.
Step 6: Garnish and Serve
Finish your Salmon and Shrimp Alfredo with that pop of green from fresh chopped parsley and a generous sprinkle of extra Parmesan cheese. Serve immediately while everything is hot and irresistibly creamy. Everyone’s in for a treat!
How to Serve Salmon and Shrimp Alfredo
Garnishes
A shower of fresh chopped parsley and extra shaved or grated Parmesan cheese is all you need to make this dish shine. For a little kick, a pinch of crushed red pepper flakes or a dusting of Old Bay seasoning adds a subtle layer of spice that contrasts beautifully with the richness of the Alfredo sauce.
Side Dishes
Serve Salmon and Shrimp Alfredo with warm, crusty garlic bread to soak up any extra sauce, and a crisp green salad tossed with lemon vinaigrette. Roasted asparagus, steamed broccoli, or even sautéed spinach make excellent vegetable partners, bringing color and a bit of crunch to round out the meal.
Creative Ways to Present
Try plating Salmon and Shrimp Alfredo in shallow bowls for a restaurant-inspired look, or twist fettuccine into little nests for an elegant dinner party presentation. Top each serving with a few whole shrimp and a flaked piece of salmon, so the seafood stands out. Garnish with lemon wedges, fresh parsley, and a swirl of good olive oil for a final gourmet flourish.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Salmon and Shrimp Alfredo to an airtight container as soon as it cools. Refrigerate within two hours of cooking, and try to enjoy it within two days for the freshest flavor and texture. Keeping the seafood and pasta in the creamy sauce helps prevent the noodles from drying out.
Freezing
While it’s best enjoyed fresh, you can freeze Salmon and Shrimp Alfredo for up to one month. Place portions in freezer-safe containers or heavy-duty zip-top bags, pressing out as much air as possible. Keep in mind that cream sauces may separate slightly upon thawing, but a gentle reheat can restore most of the original lusciousness.
Reheating
To bring leftovers of Salmon and Shrimp Alfredo back to life, reheat gently over medium-low heat in a covered skillet, adding a splash of milk, cream, or broth to loosen the sauce as needed. Stir occasionally, just until everything is heated through to avoid overcooking the seafood. If microwaving, use a low power setting and pause to stir a few times for the most even results.
FAQs
Can I use other types of pasta for Salmon and Shrimp Alfredo?
Absolutely! While fettuccine is classic for holding onto creamy sauces, you can substitute with linguine, spaghetti, or even penne if that’s what you have on hand. Just adjust the cooking time as needed and enjoy the same great flavors.
Do I have to use fresh salmon and shrimp, or can I try frozen?
Frozen seafood works well for Salmon and Shrimp Alfredo, as long as you thaw it thoroughly and pat it dry before cooking. This helps achieve that lovely sear and prevents excess water from thinning the sauce.
What makes the Alfredo sauce so creamy and smooth?
The winning combination of heavy cream and freshly grated Parmesan gives the Alfredo its signature rich, velvety texture. Using a bit of reserved pasta water also helps the sauce cling beautifully to your noodles.
Can I make Salmon and Shrimp Alfredo ahead of time?
You can prepare the sauce, seafood, and pasta a few hours in advance, storing them separately in the fridge. When ready to serve, gently reheat the sauce, toss in the seafood and pasta, and add a splash of broth or cream if needed to keep everything smooth.
Is there a lighter version of Salmon and Shrimp Alfredo?
For a lighter twist, try using half-and-half instead of heavy cream and swap in a bit less butter. You can also add sautéed spinach, peas, or zucchini ribbons for extra veggies with fewer calories, without sacrificing the satisfying flavors.
Final Thoughts
If you’re looking for a truly delightful pasta dish that feels both celebratory and comforting, Salmon and Shrimp Alfredo checks every box. Give it a try—whether for a special occasion or just because—and watch your guests light up with every bite. Happy cooking!
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Salmon and Shrimp Alfredo Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in a luxurious seafood pasta dish with this recipe for Salmon and Shrimp Alfredo. Creamy, rich, and packed with flavor, this Italian-American inspired meal is perfect for a special dinner at home.
Ingredients
Fettuccine Pasta:
8 oz fettuccine pasta
Salmon:
2 salmon fillets (about 6 oz each)
Shrimp:
8 oz large shrimp, peeled and deveined
Alfredo Sauce:
2 tbsp unsalted butter, 2 cloves garlic, minced, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 cup chicken or seafood broth, 1 tbsp fresh lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped fresh parsley, extra grated Parmesan for serving
Instructions
- Cook the Fettuccine: Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
- Cook the Salmon: Season the salmon fillets with salt and pepper. In a skillet, cook the salmon until flaky. Remove and set aside, then flake into large chunks.
- Cook the Shrimp: In the same skillet, sauté garlic, then cook the shrimp until pink and opaque. Remove and set aside with the salmon.
- Prepare the Alfredo Sauce: In the skillet, combine cream and broth, then add Parmesan cheese. Stir in lemon juice, salt, and pepper.
- Combine and Serve: Toss cooked pasta in the sauce. Add reserved pasta water if needed. Gently fold in salmon and shrimp. Garnish with parsley and Parmesan.
Notes
- For extra flavor, add red pepper flakes or Old Bay seasoning.
- Serve with garlic bread and a fresh side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 225mg
