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–+ servings
Creamy Seafood Alfredo

Creamy Seafood Alfredo

Discover the ultimate Creamy Seafood Alfredo with tender salmon and plump shrimp in a velvety sauce perfect for any special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 0.5 lbs raw shrimp, peeled and deveined
  • 2 fillets salmon, skinless
  • 6 oz Parmesan cheese, freshly grated
  • 8 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Cheese grater

Method
 

  1. Bring a large pot of salted water to a boil and cook fettuccine until al dente. Drain and set aside (do not rinse).
  2. Heat olive oil in a large skillet over medium heat, and sauté minced garlic until fragrant.
  3. Increase heat to medium-high and add shrimp and salmon, seasoning with salt and pepper. Cook shrimp until pink and salmon until lightly crispy, then remove from skillet.
  4. In the same skillet, pour in heavy cream and bring to a gentle simmer. Reduce heat and gradually add Parmesan cheese, stirring until melted and smooth.
  5. Flake salmon into bite-sized pieces and return shrimp and salmon to the skillet with Alfredo sauce. Toss to coat.
  6. Add cooked fettuccine to the skillet and gently toss to combine. Stir in lemon juice and chopped parsley. Adjust seasoning if needed.

Nutrition

Calories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 750mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

For best flavor, use freshly grated Parmesan cheese. Feel free to substitute seafood or pasta types based on availability. Store leftovers in an airtight container and refrigerate for up to 2-3 days. Reheat gently to maintain sauce texture. It's best enjoyed fresh!
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