If you’re craving a seafood pasta dish that balances rich, creamy sauce with the smoky delight of fresh grill marks, the Grilled Salmon Shrimp Fettuccine Alfredo Recipe is exactly what you need. This plate brings together perfectly cooked fettuccine bathed in a luscious Parmesan Alfredo sauce, topped with tender grilled salmon and shrimp that add a savory, ocean-fresh punch. Each bite delivers a satisfying harmony of textures and flavors — from the buttery sauce to the vibrant, lightly charred seafood — making it a fantastic, crowd-pleasing meal any day of the week.
Ingredients You’ll Need
This recipe keeps things wonderfully simple yet embraces ingredients that each play a crucial role in creating a luxurious, well-rounded dish. Every component—from the pasta’s toothsome texture to the bright hint of lemon on the seafood—adds a layer of flavor and depth.
- 8 oz fettuccine pasta: The perfect noodle shape to hold onto creamy Alfredo sauce for every mouthful.
- 2 tablespoons olive oil: Used to brush the seafood, adding moisture and aiding in the grilling process.
- 2 salmon fillets (about 6 oz each): Firm and flavorful, providing a hearty base for the dish.
- 8 oz large shrimp, peeled and deveined: Adds a sweet, delicate texture that complements the salmon beautifully.
- Salt and black pepper to taste: Basic but essential seasonings to enhance all the natural flavors.
- 1 tablespoon lemon juice: Brings a fresh, zesty brightness that balances the richness.
- 2 tablespoons butter: Adds richness and helps build the creamy Alfredo sauce.
- 3 cloves garlic, minced: Infuses the sauce with warmth and depth.
- 1 1/2 cups heavy cream: The luxurious base for the sauce that coats every strand of pasta.
- 1 cup grated Parmesan cheese: Essential for that unmistakable cheesy, nutty flavor.
- 1/2 teaspoon Italian seasoning: A blend of herbs that subtly lifts the sauce’s complexity.
- 1/4 teaspoon crushed red pepper flakes (optional): Optional little kick that adds subtle heat if you like a touch of spice.
- Chopped parsley for garnish: Freshens things up visually and adds a mild herbal note.
How to Make Grilled Salmon Shrimp Fettuccine Alfredo Recipe
Step 1: Cook the Fettuccine
Start by boiling your fettuccine according to the package instructions until it’s al dente—cooked but still with a slight bite. This ensures the pasta doesn’t get mushy when mixed with the cream sauce later. Once done, drain and set aside while you work on the seafood and sauce.
Step 2: Prepare and Grill the Seafood
While the pasta cooks, preheat your grill or grill pan over medium heat. Brush both the salmon fillets and shrimp with olive oil, then season them generously with salt, black pepper, and a splash of lemon juice. The lemon juice not only brightens the seafood flavor but helps tenderize it slightly. Grill the salmon for roughly 4 to 5 minutes per side until it flakes easily with a fork, and cook the shrimp 2 to 3 minutes per side until they turn pink and opaque. Once grilled, set them aside and keep warm.
Step 3: Create the Alfredo Sauce
In a large skillet over medium heat, melt the butter and add the minced garlic, sautéing it just until fragrant, about a minute—be careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer, then stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if you’re using them. Let the sauce cook for 3 to 4 minutes until it thickens just enough to coat the back of a spoon.
Step 4: Combine Pasta and Sauce
Add the cooked fettuccine directly to the skillet and toss it thoroughly in the Alfredo sauce, making sure each strand is luxuriously coated. This step is all about getting that creamy, silky texture distributed evenly so every bite is as indulgent as the last.
Step 5: Assemble the Dish
Finally, plate your sauced fettuccine and artfully arrange the grilled salmon fillets and shrimp on top. Sprinkle with freshly chopped parsley for that pop of green and an inviting finish. The dish is now ready to serve and delight your taste buds.
How to Serve Grilled Salmon Shrimp Fettuccine Alfredo Recipe
Garnishes
Fresh chopped parsley not only adds vibrant color but also a hint of herbal freshness that cuts through the richness of the Alfredo sauce. A light sprinkle of extra Parmesan cheese can also elevate the dish if desired, and lemon wedges on the side allow each person to add a citrusy brightness to their plate.
Side Dishes
This recipe pairs beautifully with something green and crisp, like a simple arugula salad tossed in lemon vinaigrette or steamed broccoli with a hint of garlic. These sides add texture contrast and freshness that complement the creamy pasta and grilled seafood without overpowering it.
Creative Ways to Present
For a dinner party, consider serving the pasta on warm plates with the salmon fillets artfully sliced into medallions to showcase their flaky texture. Drizzle a little extra sauce around the edges and garnish each serving with a lemon twist or a sprig of fresh herbs to impress your guests visually as well as with flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer them to an airtight container and store in the refrigerator for up to 2 days. The sauce will thicken as it chills, so a gentle reheating method is essential to maintain its silky texture.
Freezing
This dish isn’t ideal for freezing because of the cream-based sauce. When frozen and then reheated, the sauce can separate and become grainy. For best results, prepare the seafood and pasta fresh and only freeze plain cooked pasta if needed.
Reheating
To reheat your leftovers, use a stovetop method: warm gently in a skillet over low heat with a splash of milk or cream to help loosen the sauce. Stir constantly until heated through and creamy again. Avoid microwave reheating if possible, as it can cause uneven heating and separation.
FAQs
Can I use frozen shrimp and salmon for this recipe?
Absolutely! Just be sure to fully thaw them before grilling and pat them dry to ensure they grill properly rather than steaming. Fresh or thawed seafood works best for that perfect grilled finish.
Is there a lighter option for the Alfredo sauce?
You can substitute half-and-half or a combination of milk and cream for the heavy cream to lighten the sauce, though it may be slightly less rich. Just keep in mind that the sauce might need a little more thickening time.
Can I add vegetables to this dish?
Yes! Steamed broccoli, sautéed spinach, or even roasted asparagus make fantastic additions. They add vibrant color, texture, and nutrients that complement the creamy and seafood flavors wonderfully.
How do I know when the salmon is perfectly cooked?
Salmon is done when it flakes easily with a fork and has an opaque center. Overcooking can dry it out, so aim for that tender, just-cooked texture around 4 to 5 minutes per side on medium heat.
Can I make this recipe dairy-free?
This particular version relies heavily on butter, cream, and Parmesan, but you could experiment with dairy-free alternatives like coconut cream and nutritional yeast to mimic the cheesy flavor, though it will change the dish’s classic Alfredo character.
Final Thoughts
The Grilled Salmon Shrimp Fettuccine Alfredo Recipe is a delectable way to bring restaurant-quality flavors to your home kitchen without fuss. Its blend of smoky grilled seafood and creamy pasta creates a comforting yet elegant meal that’s perfect for sharing. I hope you give this recipe a try and enjoy every rich, flavorful bite as much as I do!
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Grilled Salmon Shrimp Fettuccine Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Description
A delectable Grilled Salmon Shrimp Fettuccine Alfredo combining perfectly grilled seafood with creamy Parmesan Alfredo sauce over tender fettuccine pasta, garnished with fresh parsley for an irresistible Italian-American main course.
Ingredients
Pasta
- 8 oz fettuccine pasta
Seafood
- 2 salmon fillets (about 6 oz each)
- 8 oz large shrimp, peeled and deveined
Seasonings and Oils
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
Garnish
- Chopped parsley
Instructions
- Cook Pasta: Cook the fettuccine according to package instructions until al dente. Drain the pasta and set it aside while preparing the rest of the dish.
- Preheat Grill: Preheat a grill or grill pan over medium heat to prepare for grilling the seafood for optimal flavor and texture.
- Prepare Seafood: Brush both the salmon fillets and shrimp with olive oil, then season with salt, black pepper, and lemon juice to enhance their natural flavors before grilling.
- Grill Salmon: Place the salmon fillets on the grill and cook about 4 to 5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove and set aside.
- Grill Shrimp: Grill the shrimp for 2 to 3 minutes per side, cooking until they turn pink and opaque. Remove and set aside with the salmon.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter and sauté minced garlic for 1 minute until fragrant. Pour in the heavy cream and bring the mixture to a simmer.
- Add Cheese and Seasonings: Stir in the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce and toss thoroughly to coat the pasta evenly with the creamy sauce.
- Serve: Plate the pasta and top it with the grilled salmon and shrimp. Garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- You can substitute half-and-half for heavy cream to make a lighter Alfredo sauce.
- Add steamed broccoli or sautéed spinach to the pasta for additional vegetables and nutrients.
