If you love the luxurious taste of creamy Alfredo but don’t want to settle for chicken, then Grilled Salmon & Shrimp Fettuccine Alfredo is about to become your new weeknight superstar. This pasta puts tender grilled salmon and plump shrimp front and center, all swirled together with silky fettuccine and a dreamy Parmesan cream sauce. It’s the kind of dish that looks fancy enough for a celebration but is surprisingly easy to pull together any night you need a little coastal inspiration.
Ingredients You’ll Need
The magic of Grilled Salmon & Shrimp Fettuccine Alfredo comes from quality, straightforward ingredients you probably already have or can grab on your next grocery run. Each one brings a unique flavor, creamy richness, or a touch of color that makes this pasta so memorable.
- Fettuccine pasta: Classic, wide noodles that hold on to the creamy Alfredo sauce for maximum flavor in every bite.
- Salmon fillets: Opt for fresh, skinless salmon for flaky texture and mild, buttery taste after grilling.
- Large shrimp: Peeled and deveined shrimp cook quickly and soak up the smoky grill flavor beautifully.
- Olive oil: Helps season and lock moisture into your seafood for the perfect grill marks.
- Garlic powder: Blends seamlessly into the spice mix for that savory backbone in every bite.
- Paprika: Adds a gentle color and a whisper of smokiness that works wonders with seafood.
- Salt and black pepper: Essential for brightening up every other ingredient.
- Butter: The base of any dreamy Alfredo sauce, giving you velvety richness.
- Garlic cloves: A must for robust, aromatic flavor that infuses the sauce as it cooks.
- Heavy cream: Creates that classic silky Alfredo sauce, coating every strand of fettuccine.
- Grated Parmesan cheese: Adds the nutty, salty punch Alfredo lovers crave.
- Nutmeg (optional): Just a pinch brightens the sauce with subtle warmth (try it if you never have!).
- Fresh parsley: Sprinkle on top for a hit of color and a fresh finish to the dish.
How to Make Grilled Salmon & Shrimp Fettuccine Alfredo
Step 1: Cook the Fettuccine
Fill a large pot with salty water—like the sea!—and bring it to a boil. Drop in the fettuccine and cook until just al dente. The pasta should still have a little bite to it because it’ll soak up more goodness later. Drain well and set aside, tossing lightly with a splash of olive oil to prevent sticking.
Step 2: Season the Seafood
While your pasta boils, pat the salmon and shrimp dry with paper towels for the best sear. Drizzle with olive oil, then sprinkle evenly with garlic powder, paprika, salt, and black pepper. Give everyone a gentle rub so all those flavors can mingle and shine on the grill.
Step 3: Grill Salmon and Shrimp
Fire up your grill or grill pan over medium heat. Place the seasoned salmon fillets on the hot grates and cook for about 4–5 minutes per side, until just cooked through and lightly charred. Add the shrimp and grill for 2–3 minutes per side until they’re pink and slightly opaque. Set the grilled seafood aside on a plate while you whip up the sauce.
Step 4: Make the Alfredo Sauce
Melt the butter in a large skillet over medium heat. Add the minced garlic and let it sizzle for about a minute, releasing its fragrance into the kitchen (try not to eat the air!). Pour in the heavy cream and bring everything to a gentle simmer. Stir in the grated Parmesan and the nutmeg, if using. Let the sauce bubble for 3–5 minutes to thicken slightly, whisking here and there for a smooth, glossy finish.
Step 5: Toss & Combine
Add your cooked fettuccine to the skillet with the creamy Alfredo sauce and toss until every noodle gets a coat of that luscious sauce. Flake the grilled salmon into chunky pieces and gently fold it into the pasta along with the grilled shrimp. Be gentle—you want those lovely salmon pieces to stay visible!
Step 6: Finish & Serve
Shower the finished pasta with fresh parsley. Serve immediately while hot, for maximum comfort and wow factor. Now you’ve got a plateful of Grilled Salmon & Shrimp Fettuccine Alfredo ready to transport you to your favorite Italian trattoria!
How to Serve Grilled Salmon & Shrimp Fettuccine Alfredo
Garnishes
A final flurry of chopped fresh parsley brightens up the plate, and a little extra grated Parmesan never hurt anyone. A slice of lemon on the side adds a zippy, citrusy note that cuts through the richness for true seafood-pasta perfection.
Side Dishes
You can never go wrong pairing Grilled Salmon & Shrimp Fettuccine Alfredo with crusty garlic bread or a crisp, tangy arugula salad. For something extra cozy, serve with roasted asparagus or steamed broccoli—the veggies play beautifully against the creamy pasta.
Creative Ways to Present
Take your plating up a notch by twirling the pasta high in the center of each plate and artfully arranging chunks of salmon and shrimp around the nest. Drizzle a little extra Alfredo sauce on top, and finish with a sprinkle of parsley and lemon zest for a restaurant-worthy presentation that’ll make your guests swoon.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from your Grilled Salmon & Shrimp Fettuccine Alfredo, store them in an airtight container in the refrigerator. The pasta and seafood will stay delicious for up to two days. Be sure to keep everything tightly covered to lock in that silky Alfredo goodness and prevent the seafood from drying out.
Freezing
While cream-based sauces like Alfredo aren’t always freezer-friendly, you can still freeze your fettuccine if absolutely necessary. Portion it out into airtight containers or freezer bags, and freeze for up to a month. Just know that the texture of the sauce may change a bit after thawing, but a gentle stir and a splash of cream or milk can help revive it.
Reheating
To reheat Grilled Salmon & Shrimp Fettuccine Alfredo, transfer a portion to a skillet set over low heat. Add a splash of cream or milk to loosen up the sauce, then gently warm everything until hot, stirring occasionally and being careful not to overcook the seafood. The microwave works in a pinch, too—just use a lower power setting and cover to prevent the sauce from drying out.
FAQs
Can I use frozen salmon and shrimp?
Absolutely! Just thaw both the salmon and shrimp completely before seasoning and grilling. You’ll get delicious results with frozen seafood—just make sure to pat everything dry for the best texture and caramelization.
What if I don’t have a grill?
No grill? No problem! A grill pan on your stove works wonders, or you can sear the seafood in a nonstick skillet. You’ll still end up with a perfect Grilled Salmon & Shrimp Fettuccine Alfredo packed with flavor.
Is there a lighter alternative to heavy cream in this recipe?
You can absolutely swap in half-and-half for a lighter Alfredo sauce, or even use a mix of milk and cream. The sauce will be a little less velvety, but still wonderfully rich and satisfying.
Can I add vegetables to this dish?
Of course! Steamed broccoli, sautéed spinach, or roasted asparagus are all tasty additions. Just toss your chosen veggies in with the pasta and sauce right before serving for extra color and nutrition.
What other pasta shapes can I use?
While fettuccine is classic, linguine, tagliatelle, or even spaghetti work well. The creamy Alfredo sauce clings best to long noodles, so use what you have on hand and enjoy.
Final Thoughts
If you’ve been looking to shake up your pasta night, treat yourself to Grilled Salmon & Shrimp Fettuccine Alfredo. It’s a showstopper with a laid-back vibe—creamy, smoky, and brimming with fresh seafood flavor. Give it a try, and get ready for lots of “can I have seconds?” at your table!
Print
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, Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a luxurious dish with this Grilled Salmon & Shrimp Fettuccine Alfredo recipe. Perfectly grilled salmon and shrimp are tossed in a rich and creamy Alfredo sauce, served over fettuccine for a decadent meal that is sure to impress.
Ingredients
Fettuccine Pasta:
- 8 oz fettuccine pasta
Grilled Salmon:
- 2 salmon fillets (about 6 oz each), skin removed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
Grilled Shrimp:
- ½ lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
Alfredo Sauce:
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- ¼ teaspoon nutmeg (optional)
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Fettuccine: Boil the pasta until al dente, then drain and set aside.
- Grill the Salmon and Shrimp: Season the seafood and grill until cooked through.
- Prepare the Alfredo Sauce: Melt butter, sauté garlic, add cream, Parmesan, and nutmeg. Simmer until slightly thickened.
- Combine: Toss pasta in the Alfredo sauce, then fold in the grilled salmon and shrimp.
- Serve: Top with parsley and enjoy!
Notes
- You can grill the salmon and shrimp on a grill pan or outdoor grill.
- For a lighter option, use half-and-half instead of heavy cream.
- Add steamed broccoli or spinach for extra vegetables.
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