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:
- Prepare the Seafood:
- Pat the shrimp and salmon fillets dry with paper towels.
- Season both sides of the salmon fillets with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
FAQs (Frequently Asked Questions):
- Can I use frozen seafood?
- Yes, you can use frozen shrimp and salmon for this recipe. Just make sure to thaw them completely before cooking and pat them dry with paper towels to remove excess moisture.
- Can I use pre-cooked seafood?
- While fresh seafood is preferred for optimal flavor and texture, you can use pre-cooked shrimp and salmon if that’s what you have on hand. Simply reduce the cooking time accordingly to prevent overcooking.
- Can I make this dish ahead of time?
- Yes, you can prepare the alfredo sauce and cook the seafood separately ahead of time. Store them in separate airtight containers in the refrigerator for up to 1 day. When ready to serve, reheat the sauce and seafood in a skillet and toss with freshly cooked pasta.
- What can I serve with salmon and shrimp alfredo?
- This dish pairs well with a side of garlic bread, a crisp green salad, or roasted vegetables such as asparagus or broccoli. You can also garnish with additional lemon wedges for extra freshness.
- Can I freeze leftover salmon and shrimp alfredo?
- While the alfredo sauce may separate upon thawing, you can freeze leftover salmon and shrimp alfredo in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally, until heated through.
Variations:
- Seafood Selection: Instead of salmon and shrimp, you can use other seafood such as scallops, crab meat, or lobster for a luxurious twist.
- Spice it Up: Add a pinch of red pepper flakes or a splash of hot sauce to the alfredo sauce for a spicy kick.
- Herbaceous Flavors: Enhance the dish with fresh herbs such as basil, dill, or tarragon for added freshness and aroma.
- Cheese Options: Experiment with different cheese blends such as Gruyere, Fontina, or Asiago for a unique flavor profile.
- Creamy Alternatives: For a lighter version, substitute part of the heavy cream with Greek yogurt or low-fat sour cream.
Salmon and shrimp alfredo is a versatile and indulgent dish that combines succulent seafood with creamy alfredo sauce and tender pasta. Whether you’re hosting a special dinner or craving a comforting meal, this recipe is sure to satisfy your cravings and impress your guests. With a few simple ingredients and easy steps, you can create a restaurant-quality dish right in your own kitchen. Enjoy the rich flavors and creamy textures of this delicious seafood pasta!
