Grilled Salmon & Shrimp Fettuccine Alfredo
Introduction
Grilled Salmon & Shrimp Fettuccine Alfredo is a delicious and creamy pasta dish filled with flavors. This recipe combines grilled salmon and shrimp with creamy Alfredo sauce over fettuccine, making it a perfect meal for family dinners or special occasions.
Why Make This Recipe
There are many reasons to make Grilled Salmon & Shrimp Fettuccine Alfredo. First, it’s a quick and easy dish that can be prepared in less than 30 minutes. Second, it brings together healthy seafood with the richness of Alfredo sauce, creating a balance of flavors and textures. Finally, it is a crowd-pleaser that even picky eaters will enjoy!
How to Make Grilled Salmon & Shrimp Fettuccine Alfredo
Making this wonderful dish is simple. Just follow the steps below to create a creamy and flavorful meal.
Ingredients
- 2 salmon fillets
- 8 large shrimp, peeled and deveined
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- Salt, pepper, paprika, garlic powder
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped
Directions
- Cook Pasta: Boil fettuccine in salted water until al dente. Drain and set aside.
- Season Seafood: Season the salmon and shrimp with salt, pepper, paprika, and garlic powder.
- Grill: In a hot grill pan or skillet, cook salmon for 4-5 minutes on each side. Grill shrimp for 2 minutes on each side. Set aside.
- Make Alfredo: In the same pan, melt the butter. Add garlic and sauté for 1 minute. Pour in the cream and simmer for 3 minutes. Stir in the Parmesan and whisk until smooth.
- Assemble: Toss cooked fettuccine in the Alfredo sauce. Top with the grilled salmon and shrimp. Garnish with parsley and extra Parmesan.
How to Serve Grilled Salmon & Shrimp Fettuccine Alfredo
This dish is best served warm. Place a generous portion of fettuccine on a plate, topped with the grilled seafood and a sprinkle of fresh parsley. You can also add extra Parmesan cheese for an extra creamy touch.
How to Store Grilled Salmon & Shrimp Fettuccine Alfredo
To store leftovers, place the pasta in an airtight container and refrigerate. It can be kept for up to 2 days. When ready to eat, gently reheat on the stovetop or in the microwave, adding a splash of cream or water to restore the sauce’s consistency.
Tips to Make Grilled Salmon & Shrimp Fettuccine Alfredo
- Be careful not to overcook the seafood; it should remain moist and tender.
- Use freshly grated Parmesan cheese for better flavor and melt.
- For extra flavor, add vegetables like spinach or asparagus to the pasta.
Variation
You can use other types of seafood, like scallops or crab, in place of salmon and shrimp. You can also make it a vegetarian dish by omitting the seafood and adding seasonal vegetables instead.
FAQs
1. Can I use frozen shrimp and salmon for this recipe?
Yes, you can use frozen seafood. Just ensure it is thawed before cooking.
2. What can I substitute for heavy cream?
You can use half-and-half or a dairy-free cream alternative if you’re looking for a lighter option.
3. Can I make the Alfredo sauce ahead of time?
Yes, you can prepare the sauce ahead of time. Just reheat gently on the stove before combining it with the pasta.
Enjoy your Grilled Salmon & Shrimp Fettuccine Alfredo! It’s a creamy and satisfying dish that is sure to impress.
