Introduction

There is something inherently sophisticated about a plate of pasta piled high with succulent seafood and draped in a velvety white sauce. If you have ever sat in a high-end Italian bistro and wondered how they get that sauce so silky and the fish so perfectly tender, you’re in the right place. My Exquisite Salmon and Shrimp Alfredo brings that five-star experience directly to your kitchen without the long wait times or the hefty bill.

While I love a classic spaghetti recipe with homemade sauce, there are nights when only a rich, buttery Alfredo will do. This recipe combines the flaky texture of pan-seared salmon with the snap of juicy shrimp, all tied together by a garlic-infused cream sauce that clings to every strand of fettuccine.

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Why I Love This Recipe

• It’s a Time-Saver: Despite looking like a labor-intensive meal, this dish goes from stovetop to table in just 30 minutes.
• The Texture Balance: You get the richness of the heavy cream, the sharpness of real Parmesan, and the brightness of fresh lemon juice.
• Impressive Results: This is my go-to “impress the guests” meal. It feels much more expensive than it actually is to make.
• Versatile: It’s heavy enough for a cozy winter night but elegant enough for a summer date night on the patio.

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Ingredients List

Seafood

• 1/2 pound raw shrimp: Peeled and deveined (tail on or off, based on your preference).
• 2 salmon fillets: Ideally 4-6 ounces each, skin removed.

Pasta and Cheese

• 8 oz fettuccine pasta: Dried or fresh works beautifully.
• 6-8 oz Parmesan cheese: Grated (freshly grated is best for melting).

Sauce and Seasoning

• 2 tablespoons olive oil: For searing the seafood.
• 1 cup heavy cream: The base of our luxurious sauce.
• 2 cloves garlic: Minced finely.
• Salt and pepper: To taste.
• 1 tablespoon lemon juice: Essential for cutting through the richness.

Garnish

• 1/4 cup fresh parsley: Chopped.
• Extra grated Parmesan: Because you can never have enough.

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Swaps and Notes

• The Pasta: If you don’t have fettuccine, linguine or even penne work well. For a faster weeknight version, I sometimes use the techniques found in my instant pot lasagna for quick-cooking pasta bases.
• The Cream: For a slightly lighter (but still creamy) version, you can use half-and-half, though the sauce will be thinner.
• The Cheese: Please avoid the “green can” Parmesan. Real, aged Parmesan cheese contains the enzymes necessary to create a smooth emulsion.

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List of Steps

1. Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine until it is al dente (firm to the bite). Pro Tip: Save 1/2 cup of pasta water before draining!
2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. You want it fragrant but not browned, as burnt garlic turns bitter.
3. Cook Seafood: Season your shrimp and salmon with salt and pepper. Place them in the skillet. Cook until the shrimp are pink and opaque and the salmon flakes easily with a fork (usually 3-4 minutes per side). Remove the seafood from the pan and set aside on a plate.
4. Create Alfredo Sauce: In the same skillet (don’t wash it! those brown bits are flavor), pour in the heavy cream. Bring to a gentle simmer. Reduce the heat to low and whisk in the Parmesan cheese until the sauce is smooth.
5. Combine Ingredients: Gently flake the salmon into bite-sized chunks. Return the salmon and shrimp to the skillet, tossing them gently so they are bathed in the cream sauce.
6. Incorporate Pasta: Add the cooked fettuccine to the skillet. If the sauce is too thick, add a splash of your reserved pasta water. Stir in the lemon juice and parsley.
7. Serve: Plate the pasta immediately while it’s hot.

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Tips for Success

• Don’t Overcook the Seafood: Shrimp only needs a few minutes. As soon as they curl into a “C” shape, they are done.
• Whisk Constantly: When adding the cheese to the cream, whisk continuously to prevent the cheese from clumping at the bottom.
• Lemon is Key: Do not skip the lemon juice! It provides a necessary acidity that brightens the entire flavor profile of the seafood.

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Serving Suggestions and Pairings

To make this a full-course experience, I recommend starting with an appetizer like this baked brie appetizer. The warm cheese sets a wonderful tone for a decadent meal.

For a drink pairing, a crisp white wine like Pinot Grigio or Sauvignon Blanc is traditional. If you prefer something non-alcoholic and refreshing to balance the heavy cream, my blueberry lemonade is a fantastic, bright choice.

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Nutritional Information (Per Serving)

• Calories: 650 kcal
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

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Storage and Leftover Tips

Seafood pasta is always best served fresh. However, if you have leftovers:

• Refrigerate: Store in an airtight container for up to 2 days.
• Reheating: Reheat on the stovetop over low heat. Add a splash of milk or water to loosen the sauce, as the pasta will absorb the moisture while sitting in the fridge. Avoid the microwave if possible, as it can make the shrimp rubbery.

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More Recipes You Will Love

If you enjoyed this decadent dinner, you might also love these other favorites:

• Dessert: End the night with these easy coconut macaroons.
• Quick Meals: Check out my other pasta hacks for busy nights!

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Final Thoughts

This Salmon and Shrimp Alfredo is a testament to the fact that you don’t need to spend hours in the kitchen to create something extraordinary. It’s rich, comforting, and absolutely packed with flavor.

Did you try this recipe? I’d love to hear your thoughts! Leave a comment below or tag us in your photos. Don’t forget to follow ChefManiac for more restaurant-quality recipes you can make at home!