Description
Luxurious Salmon and Shrimp Alfredo Pasta combines tender, golden-seared salmon and juicy shrimp with creamy, homemade Alfredo sauce tossed with perfectly cooked fettuccine. This rich yet elegant seafood pasta dish is ideal for a special dinner at home, offering a balance of fresh flavors and indulgent textures that delight every bite.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Seafood
- 1 pound salmon fillet, cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
Alfredo Sauce
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Garnish
- Fresh basil
- Fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, following package instructions. Drain well and set aside.
- Cook Salmon and Shrimp: Heat olive oil in a large skillet over medium heat. Season salmon pieces and shrimp with salt and pepper. Place salmon in the pan and cook for 3-4 minutes per side until golden and cooked through. Remove salmon and set aside. Then cook shrimp in the same skillet for 2-3 minutes until they turn pink and are cooked through. Remove and set aside.
- Prepare Alfredo Sauce: In the same skillet, add butter and sauté the finely chopped onion and minced garlic until softened and fragrant. Pour in the heavy cream and dry white wine, bringing the mixture to a gentle simmer. Stir in the grated Parmesan cheese, salt, and pepper. Continue cooking, stirring frequently, until the sauce thickens to a creamy consistency.
- Combine Everything: Add the cooked pasta, salmon, and shrimp back into the skillet with the Alfredo sauce. Gently toss to coat all ingredients evenly with the sauce, ensuring the seafood remains tender.
- Serve: Plate the pasta and seafood mixture. Garnish with fresh basil and parsley. Serve hot, accompanied by sautéed spinach and garlic bread for a full and satisfying meal.
Notes
- Ensure salmon and shrimp are patted dry before cooking to achieve a golden sear.
- For a thicker Alfredo sauce, mix a small amount of cornstarch with water and stir it into the sauce as it simmers.
- Cook salmon and shrimp separately to avoid overcooking either seafood.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- To reheat, warm gently on the stovetop or microwave with a splash of water or cream to restore sauce consistency.
- Pair this dish with a crisp white wine and a simple arugula salad for a well-rounded meal.
