Creamy Salmon and Shrimp Alfredo

 Creamy Salmon and Shrimp Alfredo Recipe

If you love restaurant-style pasta dishes but want to make them at home, this Creamy Salmon and Shrimp Alfredo is the perfect choice. Rich, velvety Alfredo sauce coats tender fettuccine pasta, topped with juicy shrimp and buttery salmon chunks. It’s a seafood twist on a classic Alfredo that feels indulgent, comforting, and surprisingly easy to make in your own kitchen.

 Why You’ll Love This Recipe

• A Seafood Upgrade: Combining salmon and shrimp takes Alfredo pasta to the next level.
• Creamy but Balanced: The richness of the sauce is cut by the lightness of seafood.
• Restaurant Quality at Home: Easy steps, simple ingredients, but a stunning final dish.
• Family Favorite: Kids and adults both enjoy it, and it’s filling enough for dinner.

 Ingredients (Serves 4)

For the Pasta:

• 8 oz (225 g) fettuccine pasta
• Water + salt for boiling

For the Salmon & Shrimp:

• 2 salmon fillets, cut into medium chunks
• 1/2 lb (225 g) shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/4 tsp paprika
• Salt and pepper to taste

For the Alfredo Sauce:

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and black pepper to taste

Garnish:

• Fresh parsley, chopped
• Extra Parmesan (optional)

 Step-by-Step Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the fettuccine and cook until al dente (tender but still firm).
3. Reserve 1 cup of pasta water, then drain and set aside.

2. Sear the Salmon and Shrimp

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the salmon chunks with salt, pepper, and paprika.
3. Sear for 2–3 minutes per side until golden brown but still tender inside. Remove and set aside.
4. In the same skillet, add shrimp and cook for 1–2 minutes per side until pink. Remove and keep with salmon.

3. Make the Alfredo Sauce

1. Lower heat to medium. Add butter to the same skillet.
2. Sauté minced garlic until fragrant (about 30 seconds).
3. Pour in the heavy cream and let it simmer for 2–3 minutes.
4. Stir in Parmesan cheese gradually until the sauce thickens.
5. Taste and adjust seasoning with salt and pepper.

4. Combine and Serve

1. Add the cooked pasta to the Alfredo sauce and toss until evenly coated.
2. If the sauce feels too thick, add a splash of reserved pasta water.
3. Gently place salmon and shrimp on top.
4. Garnish with fresh parsley and extra Parmesan.
5. Serve warm and enjoy!

 Pro Tips for Success

1. Don’t overcook the salmon – it cooks quickly and should remain moist.
2. Use fresh Parmesan – pre-shredded cheese doesn’t melt as well.
3. Save pasta water – it helps adjust the sauce consistency.
4. Add veggies – spinach, mushrooms, or broccoli pair beautifully.

 Serving Suggestions

• Serve with garlic bread or homemade breadsticks.
• Pair with a crisp Caesar salad or a light green salad.
• For drinks: a glass of white wine or sparkling water with lemon.

 Nutrition (Approx. per serving)

• Calories: ~560
• Protein: 32 g
• Carbohydrates: 45 g
• Fat: 28 g
• Omega-3: High (thanks to salmon)

 Variations & Substitutions

• Protein Swap: Use chicken breast instead of seafood.
• Lighter Version: Substitute half-and-half instead of heavy cream.
• Extra Flavor: Add a splash of white wine before the cream for depth.
• Vegetarian Option: Skip the seafood and add sautéed mushrooms or zucchini.

 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Reheat: Gently warm on the stove with a splash of milk or cream.
• Freezing: Not recommended, as cream sauces may separate.