Salmon and Shrimp Alfredo

Salmon and shrimp alfredo is a decadent yet simple dish that combines tender seafood with creamy alfredo sauce over a bed of fettuccine pasta. This recipe brings together the richness of salmon and the delicate flavor of shrimp, complemented by the creamy texture of the alfredo sauce. Perfect for a special dinner or a weeknight indulgence, this dish is sure to impress!

Ingredients:

• 1/2 pound raw shrimp, peeled and deveined
• 2 salmon fillets (4-6 ounces each)
• 6-8 oz Parmesan cheese, grated
• 8 oz fettuccine pasta
• 2 tablespoons olive oil
• 1 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Seafood:
   • Pat the shrimp and salmon fillets dry with paper towels.
   • Season both sides of the salmon fillets with salt and pepper.
2. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Add the fettuccine pasta and cook according to the package instructions until al dente.
   • Drain the pasta and set aside.
3. Cook the Seafood:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
   • Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque.
   • Remove the shrimp from the skillet and set aside.
   • In the same skillet, add the remaining tablespoon of olive oil.
   • Place the salmon fillets in the skillet, skin-side down, and cook for 4-5 minutes until golden brown.
   • Flip the salmon fillets and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and set aside.
4. Prepare the Alfredo Sauce:
   • In the same skillet, add minced garlic and cook for 1-2 minutes until fragrant.
   • Pour in the heavy cream and bring to a simmer.
   • Gradually whisk in the grated Parmesan cheese until smooth and creamy.
   • Season with salt and pepper to taste.
5. Assemble the Dish:
   • Return the cooked shrimp and salmon to the skillet with the alfredo sauce.
   • Add the cooked fettuccine pasta to the skillet and toss until well coated in the sauce.
   • Sprinkle with chopped parsley and drizzle with lemon juice.
6. Serve:
   • Divide the salmon and shrimp alfredo among serving plates.
   • Garnish with additional Parmesan cheese and parsley if desired.
   • Serve immediately and enjoy!

Cook’s Notes and Variations:

• For added flavor, you can season the alfredo sauce with a pinch of red pepper flakes or a dash of cayenne pepper for a subtle heat.
• Feel free to customize this dish by adding your favorite vegetables such as spinach, sun-dried tomatoes, or roasted bell peppers.
• Substitute the fettuccine pasta with your preferred pasta shape such as linguine, penne, or spaghetti.
• For a lighter version, you can use half-and-half or whole milk instead of heavy cream, although the sauce may not be as rich and creamy.

Keto and Low Carb Version:

• To make this dish keto-friendly or low-carb, substitute the fettuccine pasta with spiralized zucchini noodles (zoodles) or shirataki noodles.
• Use a keto-friendly thickener such as xanthan gum to thicken the sauce instead of flour.