If you’re yearning for a pasta night that feels both elegant and deeply comforting, Salmon and Shrimp Alfredo is the dish to make. Creamy, decadent, and brimming with succulent seafood, this pasta brings together flaky salmon, plump shrimp, and a silky Parmesan Alfredo sauce over your favorite noodles. It’s a showstopper for date night or a rewarding treat after a long day, bursting with vibrant flavors and a luscious texture that’ll make you want seconds (or thirds).
Ingredients You’ll Need
Salmon and Shrimp Alfredo relies on a short, superstar ingredient list. Each addition plays a vital role, whether it’s building creaminess, adding umami, or bringing those pops of freshness that make every bite more special.
- Salmon fillets: Rich, tender, and flaky, salmon brings a bold flavor that holds up beautifully in creamy sauces.
- Shrimp: Sweet, juicy shrimp pair well with salmon and soak up the Alfredo sauce perfectly.
- Olive oil: Gives a subtle fruitiness and helps sear the seafood to golden perfection.
- Butter: Adds depth to the sauce and infuses every element with a rich, classic flavor.
- Garlic: Fresh garlic perks up the cream sauce with savory aroma and zest.
- Heavy cream: Is the backbone of the Alfredo, delivering that ultra-silky texture everyone craves.
- Parmesan cheese: Freshly grated Parm thickens and flavors the sauce with nutty, salty richness.
- Milk: Lightens the sauce just a touch, making it pourable and lush without being overly heavy.
- Italian seasoning: Blends herbs that round out the flavors and complement the seafood.
- Salt and pepper: Essential for seasoning at every stage so each bite sings with flavor.
- Fettuccine (or pasta of choice): Long, wide noodles are perfect for capturing all that velvety Alfredo sauce.
- Chopped parsley: Brings a burst of color and a subtle, fresh accent alongside the rich sauce.
- Lemon wedges: A squeeze of lemon brightens the dish and cuts through the creaminess beautifully.
How to Make Salmon and Shrimp Alfredo
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil and add your fettuccine (or whatever pasta you love). Cook it until just al dente—it’ll finish cooking in the sauce—then drain well and set aside. Timing your pasta is a secret to perfect Salmon and Shrimp Alfredo, so it doesn’t turn mushy as it soaks up the sauce later.
Step 2: Sear the Salmon
Heat up the olive oil in a large skillet over medium-high heat. While it’s warming, toss your salmon chunks with salt, pepper, and half of your Italian seasoning. Gently lay the salmon pieces into the skillet, searing each side for 2–3 minutes until they’re gorgeously golden and just cooked through. Don’t overcrowd the pan; this keeps the salmon crisp around the edges and meltingly tender inside. Carefully remove the pieces and set them aside.
Step 3: Cook the Shrimp
In that same skillet, add your shrimp (seasoned with a little more salt, pepper, and Italian seasoning). They’ll cook in just 2–3 minutes, turning from translucent to a pretty pink and opaque color. Once cooked, scoop them out to sit with the salmon. This step lets your seafood flavors mingle in the pan, laying the foundation for the ultimate Alfredo sauce.
Step 4: Make the Alfredo Sauce
Lower the heat to medium and melt butter right in the skillet with all those tasty browned bits left behind. Add the minced garlic and let it cook for about a minute—you want it aromatic, not burnt. Stir in the heavy cream and milk, and bring to a gentle simmer. Sprinkle in the grated Parmesan and the rest of your Italian seasoning, whisking until the sauce is creamy, dreamy, and melts together. Don’t forget to taste and adjust with salt and pepper!
Step 5: Combine and Finish
Now add the cooked pasta, salmon, and shrimp directly to the skillet. Gently toss everything together, making sure every noodle and every piece of seafood gets generously coated in the Alfredo. Let it all heat through for another minute or two—just enough for flavors to meld and the sauce to cling perfectly to the pasta. That’s Salmon and Shrimp Alfredo perfection, ready to enjoy!
How to Serve Salmon and Shrimp Alfredo
Garnishes
A warm bowl of Salmon and Shrimp Alfredo truly shines with simple, thoughtful garnishing. Sprinkle a generous handful of chopped parsley right before serving for color and a fresh lift. Lemon wedges on the side are a must—just a little squeeze over each serving brightens every rich, creamy bite with a burst of citrus.
Side Dishes
This sumptuous pasta loves a crispy green salad tossed in a tangy vinaigrette—it balances all that luscious sauce. You can also serve with garlic bread or warm, crusty baguette for mopping up every drop. Roasted or sautéed asparagus makes a picture-perfect, vibrant side that feels just right with Salmon and Shrimp Alfredo.
Creative Ways to Present
If you want to really wow, you can plate the pasta in individual bowls or even twirl pasta nests with tongs for a restaurant-worthy look. Arrange the salmon and shrimp artfully on top, and maybe finish with extra Parmesan shavings. For special occasions, serve in a large, shallow platter family-style so everyone can help themselves—an instant dinner party hit!
Make Ahead and Storage
Storing Leftovers
If you have extra Salmon and Shrimp Alfredo, transfer it to an airtight container and refrigerate right away. It’ll keep well for up to two days. Keeping the seafood nestled in the sauce helps it stay juicy and stops the pasta from drying out.
Freezing
While it’s possible to freeze leftovers, keep in mind that creamy sauces can sometimes separate when thawed. If you do freeze, portion into single servings and use freezer-safe containers. Freeze for up to one month, and be sure to thaw gently in the refrigerator before reheating to preserve the texture as much as possible.
Reheating
For best results, reheat Salmon and Shrimp Alfredo gently on the stovetop over low heat, splashing in an extra tablespoon or two of milk or cream to loosen the sauce. Stir carefully to avoid breaking up the fish and shrimp. You can also reheat in the microwave in short bursts, again adding a bit of milk to restore the creaminess.
FAQs
What types of salmon work best for Salmon and Shrimp Alfredo?
Fresh, skinless salmon fillets are ideal for this dish. If you’re using frozen salmon, just make sure to thaw and pat dry before cooking. Wild-caught or farm-raised are both delicious—pick whichever you love or have on hand.
Can I substitute the shrimp or salmon with other seafood?
Absolutely! Scallops, lobster chunks, or even firm white fish all work beautifully in Alfredo. You can mix and match based on preference or what looks freshest at your market that day.
Is there a lighter way to make Salmon and Shrimp Alfredo?
If you want a slightly lighter sauce, try substituting half-and-half for the heavy cream or use whole milk with a bit less butter. While the result is a bit less rich, you’ll still capture the essence of a classic Alfredo experience.
Can I make this dish gluten-free?
Yes, just swap in your favorite gluten-free pasta—there are lots of excellent options available. The rest of the recipe is naturally gluten-free, so everyone can enjoy this irresistible Salmon and Shrimp Alfredo.
How do I avoid overcooking the seafood?
Keep a close eye on both the salmon and shrimp—they cook quickly! Salmon should be just opaque in the center, while shrimp turn solid pink and curl up. Pull both out of the pan as soon as they’re done and add back only at the end to prevent any dryness.
Final Thoughts
There’s something truly special about sharing a homemade bowl of Salmon and Shrimp Alfredo—rich, creamy, and comforting, with flavors that feel restaurant-worthy yet totally doable at home. I hope you’re inspired to whip this up soon and treat yourself and those you love to a memorable, mouthwatering meal!
Print
Salmon and Shrimp Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a luxurious and creamy seafood pasta with this delectable Salmon and Shrimp Alfredo recipe. Perfectly seared salmon and shrimp are tossed with fettuccine in a rich Alfredo sauce for a decadent meal that’s sure to impress.
Ingredients
Salmon:
- 2 salmon fillets (skinless, cut into chunks)
Shrimp:
- ½ pound shrimp (peeled and deveined)
Alfredo Sauce:
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup milk
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Additional:
- 12 oz fettuccine or pasta of choice
- Chopped parsley and lemon wedges for garnish
Instructions
- Cook the Pasta: Prepare the pasta according to package directions until al dente. Drain and set aside.
- Sear Salmon and Shrimp: Season the salmon and shrimp, then sear the salmon until golden, followed by cooking the shrimp until opaque. Set aside.
- Make the Sauce: In the same skillet, melt butter, sauté garlic, then add cream, milk, Parmesan, Italian seasoning, salt, and pepper. Simmer until creamy.
- Combine: Toss the cooked pasta, salmon, and shrimp in the Alfredo sauce. Heat through.
- Serve: Garnish with parsley and lemon wedges before serving hot.
Notes
- For extra richness, consider adding a splash of white wine or a pinch of red pepper flakes.
- You can lighten the sauce by using half-and-half as a substitute.
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