If you are craving a truly indulgent and elegant meal, the Salmon and Shrimp Alfredo Recipe is here to satisfy every seafood and pasta lover’s dreams. This dish perfectly marries tender, flaky salmon and succulent shrimp with a luscious, creamy Alfredo sauce that clings to every strand of fettuccine. It’s a comforting yet sophisticated combination that transforms simple ingredients into a special experience worthy of weeknight dinners or celebrations. Once you make this recipe, it will quickly become one of your favorite go-to dishes to impress family and friends with minimal fuss and maximum flavor.
Ingredients You’ll Need
Gathering the right ingredients for this Salmon and Shrimp Alfredo Recipe is simpler than you might think. Each component plays a key role: the fettuccine offers the perfect texture to soak up the sauce, seafood brings freshness and depth, and those rich dairy ingredients provide the creamy base that makes the dish unforgettable.
- 8 oz fettuccine pasta: Choose good quality pasta for ideal texture and bite.
- 2 salmon fillets (about 6 oz each), cut into bite-sized pieces: Fresh, wild-caught if possible, for the best flavor.
- 1/2 pound shrimp, peeled and deveined: Medium-sized shrimp cook quickly and complement the salmon beautifully.
- 2 tablespoons olive oil: Used to sear the seafood and add a subtle fruity richness.
- 4 cloves garlic, minced: Brings aroma and a gentle pungency essential to the sauce.
- 1 cup heavy cream: The creamy foundation of the Alfredo sauce that envelops every bite.
- 1 cup grated Parmesan cheese: Adds sharpness and melt-in-your-mouth goodness.
- 1/2 cup unsalted butter: Adds silkiness and balances flavors perfectly.
- 1/4 teaspoon ground black pepper: Just enough to give a subtle kick.
- 1/4 teaspoon salt: Enhances all the flavors without overwhelming.
- 1/4 teaspoon paprika: Adds a touch of warmth and color to the salmon.
- 1 tablespoon fresh parsley, chopped: Brings freshness and a pop of vibrant green at the end.
- Lemon wedges, for garnish: A squeeze of lemon brightens and lifts the richness on the plate.
How to Make Salmon and Shrimp Alfredo Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until it is perfectly al dente. This texture is crucial because it will hold up beautifully against the creamy sauce without becoming mushy. Once cooked, drain the pasta and set it aside while you prepare the seafood and sauce.
Step 2: Cook the Salmon
Heat one tablespoon of olive oil in a large skillet over medium heat. Season the salmon pieces evenly with salt, pepper, and paprika, which adds a lovely warmth and a subtle kiss of color. Cook the salmon for about 3 to 4 minutes each side until it is fully cooked but still moist and tender. Once ready, remove the salmon and set it aside—this way, it stays intact in the dish later.
Step 3: Cook the Shrimp
Using the same skillet, pour in the remaining olive oil to keep those delicious pan flavors. Add the peeled and deveined shrimp, cooking each side for roughly 2 to 3 minutes. You want the shrimp to turn pink and become opaque—indicators that they are perfectly cooked and juicy. Remove them from the skillet and set aside with the salmon to combine later.
Step 4: Make the Alfredo Sauce
In the now empty skillet, melt the butter over medium heat. Add the minced garlic and sauté for about one minute; you’ll know it’s ready when the kitchen fills with that irresistible garlicky scent. Slowly pour in the heavy cream, stirring constantly to create a smooth base. Let it simmer gently for 2 to 3 minutes until it begins to thicken slightly. Then, gradually stir in the Parmesan cheese until the sauce becomes silky and luscious. Taste it and adjust seasoning with salt and pepper as you please.
Step 5: Combine with Pasta and Seafood
Return the cooked fettuccine to the skillet with the Alfredo sauce, tossing carefully to coat every strand in that creamy goodness. Gently fold in the salmon pieces and shrimp, making sure to handle them delicately so they don’t break apart. This step unites all the components into a harmonious dish packed with flavor, texture, and color.
Step 6: Garnish and Serve
Sprinkle freshly chopped parsley over the top for a vibrant green contrast and freshness. Serve immediately with lemon wedges on the side—just a squeeze brightens the whole dish and balances the rich sauce beautifully.
How to Serve Salmon and Shrimp Alfredo Recipe
Garnishes
A simple garnish can turn a great dish into a stunning one. Fresh parsley adds a touch of color and freshness, while lemon wedges provide a zesty brightness that perfectly offsets the creamy and buttery richness of the Alfredo sauce. Don’t be shy with the lemon—just a gentle squeeze can elevate each bite to new heights.
Side Dishes
This Salmon and Shrimp Alfredo Recipe pairs wonderfully with crisp green salads, roasted or steamed vegetables like asparagus or broccoli, or even garlic bread for dipping into that luscious sauce. Light sides make the meal balanced and keep the seafood and pasta as the shining stars of the plate.
Creative Ways to Present
For an elegant touch, serve the pasta in individual shallow bowls, topping each portion with extra cracked black pepper and a sprinkle of Parmesan. You can also dish it family-style in a large platter, garnished with fresh herbs and lemon wedges artfully placed around. For a rustic look, serve in cast iron skillets or colorful ceramic bowls to enhance the warm, inviting vibe of the dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The seafood and creamy sauce hold up well, making it an excellent option for next-day meals.
Freezing
Because of the cream sauce and delicate seafood, freezing is not ideal for this Salmon and Shrimp Alfredo Recipe as texture and flavor may suffer. It’s best enjoyed fresh or refrigerated and consumed within a short time.
Reheating
To reheat, warm the leftovers gently over low heat in a skillet, stirring occasionally to prevent the sauce from separating. You may add a splash of cream or milk to loosen the sauce if it thickens too much during refrigeration. Avoid microwaving at high power, which can toughen the seafood.
FAQs
Can I use other types of pasta in this recipe?
Absolutely! While fettuccine is traditional for Alfredo, penne, linguine, or even pappardelle work beautifully. Just ensure they hold the sauce well.
Is this dish gluten-free friendly?
Not as is, but you can substitute regular fettuccine for gluten-free pasta to accommodate dietary needs without compromising flavor.
Can I use frozen shrimp and salmon?
Yes, just make sure to thaw them completely and pat dry before cooking to avoid excess moisture which can dilute the sauce.
How do I prevent the Alfredo sauce from splitting?
Keep the heat moderate and stir constantly when adding cream and cheese. Slow simmering helps the sauce remain smooth and creamy.
Can I make this dish vegan or dairy-free?
To adapt, substitute butter and heavy cream with vegan alternatives, and use nutritional yeast instead of Parmesan. Swap seafood for plant-based proteins for a vegan twist.
Final Thoughts
There is something truly special about combining the delicate flavors of salmon and shrimp with that rich, velvety Alfredo sauce and perfectly cooked fettuccine. This Salmon and Shrimp Alfredo Recipe is an easy-to-make, impressive dish that promises to become a cherished favorite in your home kitchen. I encourage you to try it out soon—you may just discover a new classic that everyone asks for again and again.
Print
Salmon and Shrimp Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A rich and creamy Salmon and Shrimp Alfredo featuring tender seafood tossed with fettuccine pasta in a classic Parmesan and garlic Alfredo sauce, perfect for a satisfying and elegant weeknight dinner.
Ingredients
Pasta
- 8 oz fettuccine pasta
Seafood
- 2 salmon fillets (about 6 oz each), cut into bite-sized pieces
- 1/2 pound shrimp, peeled and deveined
Sauce and Seasoning
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for garnish
Instructions
- Cook the Pasta: Prepare the fettuccine according to the package instructions until al dente. Drain well and set aside to keep warm.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon pieces with salt, pepper, and paprika. Cook the salmon for 3-4 minutes on each side until fully cooked and opaque. Remove from the skillet and set aside.
- Cook the Shrimp: In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from the skillet and set aside with the salmon.
- Make the Alfredo Sauce: Melt the butter in the skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream while stirring continuously, allowing it to simmer for 2-3 minutes until slightly thickened. Gradually add the grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy. Season with additional salt and black pepper to taste.
- Combine with Pasta and Seafood: Add the cooked fettuccine to the skillet and toss it in the Alfredo sauce until fully coated. Gently fold in the cooked salmon and shrimp pieces to combine evenly without breaking the seafood.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top of the pasta and serve immediately with lemon wedges on the side to add a bright, fresh flavor.
Notes
- Be careful not to overcook the salmon and shrimp to keep them tender and juicy.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- You can substitute fettuccine with linguine or any other pasta you prefer.
- The lemon wedges add a nice acidity that balances the richness of the Alfredo sauce.
- For a lighter option, you can reduce the butter or substitute heavy cream with half-and-half, though the sauce will be less creamy.
