If you’re craving something creamy and comforting, this recipe is for you. It’s 6pm and you need a meal that feels special without the stress. This Creamy Salmon and Shrimp Alfredo delivers restaurant-quality flavor right in your kitchen.
You don’t need fancy skills to make this happen tonight. It is rich, garlicky, and incredibly satisfying for any seafood lover. This is one of those recipes you’ll make on repeat for your family.
Why You’ll Make This Again
This dish is the ultimate comfort food for a cold winter evening. It combines tender salmon and juicy shrimp in a silky sauce. You get a high-end meal that is actually ready in 35 minutes flat.
It is perfect for casual hosting when you want to impress guests. The cleanup is minimal because we use one main skillet for the seafood and sauce. Your family will think you spent hours at the stove.
How This Comes Together
We start by searing the seafood to get a beautiful golden crust. Then, we build a simple garlic cream sauce in the same pan. This saves time and captures all the delicious flavor from the seafood. Even beginners can master this silky Parmesan sauce with ease.
What You’ll Need
Most of these items are likely already in your pantry or fridge. Use freshly grated cheese for the smoothest sauce possible.
- 12 oz fettuccine pasta
- 2 (6 oz) salmon fillets, skin removed and cut into 1-inch cubes
- 0.5 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.5 tsp dried oregano
- 0.25 cup fresh parsley, chopped
- 0.5 tsp red pepper flakes
Step-By-Step Directions
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
- Pat salmon cubes and shrimp dry with paper towels and season with salt and pepper.
- In a large skillet over medium-high heat, add olive oil and sear salmon cubes for 2-3 minutes per side until golden and cooked through; remove from skillet and set aside.
- In the same skillet, sear shrimp for 1-2 minutes per side until pink and opaque; remove and set aside with the salmon.
- Reduce heat to medium, melt butter in the skillet, and sauté minced garlic for 60 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer for 3-5 minutes until the liquid reduces slightly.
- Whisk in Parmesan cheese, oregano, and red pepper flakes, stirring continuously until the sauce is smooth and thickened.
- Incorporate the cooked fettuccine into the sauce, tossing to coat thoroughly.
- Gently fold the seared salmon and shrimp back into the pasta.
- Garnish with chopped parsley and serve immediately.
How To Serve It
Serve this dish in shallow bowls while the sauce is still hot and velvety. It looks stunning when topped with extra fresh parsley and red pepper flakes. Pair it with a crisp green salad to balance the richness. A side of warm garlic bread is perfect for soaking up extra sauce.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge for up to two days. Seafood is best enjoyed fresh, so try not to wait too long. To reheat, add a splash of milk or cream to the pan. Heat it gently over low heat to keep the sauce from breaking. I do not recommend freezing this creamy pasta dish.
Make It Even Better (Pro Tips)
- Don’t skip patting the seafood dry before searing for a better crust.
- Avoid overcooking the shrimp or they will become rubbery and tough.
- Always use freshly grated Parmesan cheese rather than the canned stuff.
- Save a cup of pasta water to thin the sauce if it gets too thick.
- For a winter touch, add a pinch of nutmeg to the cream sauce.
- Use a wide skillet to ensure the salmon cubes sear instead of steaming.
- If you are in a rush, use pre-peeled shrimp to save prep time.
Easy Ways To Change It Up
- Add a handful of fresh baby spinach at the end for extra greens.
- Swap fettuccine for gluten-free pasta to make it allergy-friendly.
- Squeeze fresh lemon juice over the top for a bright, spring-like flavor.
- Mix in some sun-dried tomatoes for a tangy Mediterranean twist.
Quick Questions
Can I use frozen salmon and shrimp?
Yes, you can use frozen seafood for this recipe. Just make sure to thaw it completely and pat it very dry. This ensures you still get that perfect golden sear in the pan.
What can I use instead of heavy cream?
You can use half-and-half if you want a lighter sauce. Note that the sauce will be thinner and less rich. You might need to simmer it longer to reach your desired thickness.
I hope you enjoy this decadent seafood pasta as much as I do. It is the perfect way to treat yourself after a long day. Grab your fork and dive in!
— Ethan
Creamy Garlic Salmon & Shrimp Alfredo
Ingredients
Method
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
- Pat salmon cubes and shrimp dry with paper towels and season with salt and pepper.
- In a large skillet over medium-high heat, add olive oil and sear salmon cubes for 2-3 minutes per side until golden and cooked through; remove from skillet and set aside.
- In the same skillet, sear shrimp for 1-2 minutes per side until pink and opaque; remove and set aside with the salmon.
- Reduce heat to medium, melt butter in the skillet, and sauté minced garlic for 60 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer for 3-5 minutes until the liquid reduces slightly.
- Whisk in Parmesan cheese, oregano, and red pepper flakes, stirring continuously until the sauce is smooth and thickened.
- Incorporate the cooked fettuccine into the sauce, tossing to coat thoroughly.
- Gently fold the seared salmon and shrimp back into the pasta.
- Garnish with chopped parsley and serve immediately.
