Description
Creamy fettuccine Alfredo tossed with tender grilled salmon and shrimp, creating a rich and satisfying seafood pasta dish.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 salmon fillet (about 6 oz), skin removed
- 12 large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Optional: lemon wedges
Instructions
- Preheat grill or grill pan to medium-high heat.
- Season salmon and shrimp with salt, pepper, and 1 tbsp olive oil.
- Grill salmon for about 4-5 minutes per side until cooked through. Grill shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Add cooked fettuccine to the sauce and toss to coat evenly.
- Serve pasta topped with grilled salmon and shrimp. Garnish with fresh parsley and lemon wedges if desired.
Notes
- Use fresh seafood for the best flavor.
- To reduce calories, substitute half-and-half for heavy cream.
- For extra zest, add a pinch of red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling, sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 175mg