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Substances:
For the Pasta:
12 ounces fettuccine pasta
For the Alfredo Sauce:
2 tablespoons unsalted butter
1 cup heavy cream
1 clove garlic, minced
1 1/2 cups freshly grated Parmesan cheese
Salt and black pepper to style
For the Seafood:
1 tablespoon olive oil
8 ounces salmon fillet, minimize into bite-sized items
8 ounces uncooked shrimp, peeled and deveined
1 teaspoon Italian seasoning
Extra Parmesan cheese and chopped parsley for garnish
Instructions:
Cook dinner the Pasta:
Convey a big pot of salted water to a boil. Cook dinner the fettuccine in line with bundle directions till al dente. Drain and put aside.
Make the Alfredo Sauce:
In a saucepan, soften butter over medium warmth. Add garlic and sauté for 1 minute.
Pour in heavy cream and produce to a simmer. Cut back warmth and stir in Parmesan cheese till melted and easy. Season with salt and black pepper. Maintain heat on low warmth.
Cook dinner the Seafood:
Warmth olive oil in a skillet over medium warmth.
Season the salmon and shrimp with Italian seasoning. Add to the skillet and prepare dinner till the salmon is opaque and the shrimp is pink, about 3-4 minutes per aspect.
Mix and Serve:
Toss the cooked pasta with the Alfredo sauce, guaranteeing it’s effectively coated.
Gently fold within the cooked salmon and shrimp.
Serve sizzling, garnished with extra Parmesan cheese and chopped parsley.
Prep Time: quarter-hour | Cooking Time: 20 minutes | Whole Time: 35 minutes
Kcal: 650 kcal per serving | Servings: 4 servings
