Ingredients
Scale
- 1/2 pound raw shrimp, peeled and deveined
- 2 salmon fillets (4–6 ounces each)
- 6–8 oz Parmesan cheese, grated
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add shrimp and salmon fillets to the skillet. Season with salt and pepper and cook for 3–4 minutes per side until shrimp are pink and salmon is flaky. Remove from the skillet and set aside.
- In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth.
- Flake the cooked salmon into bite-sized pieces. Return salmon and shrimp to the skillet, stirring to combine with the Alfredo sauce.
- Add the cooked fettuccine, tossing to coat in the sauce. Stir in lemon juice and chopped parsley.
- Serve hot, garnished with extra Parmesan and parsley if desired.
Notes
- Use freshly grated Parmesan for the smoothest sauce—pre-grated cheese can make it grainy.
- Add a splash of white wine before the cream for extra depth of flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American