Salmon Shrimp Alfredo

Salmon Shrimp Alfredo

 

Ingredients:

2 salmon fillets (about 6 ounces each)
12 large shrimp, peeled and deveined
8 ounces fettuccine pasta
2 tablespoons olive oil
Salt and pepper, to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup chicken or vegetable broth
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
Lemon wedges, for serving
Directions:

Season the salmon fillets and shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes on each side or until cooked through. Remove from the pan and set aside.
In the same pan, add the remaining olive oil and cook the shrimp for 2-3 minutes, or until they turn pink and are cooked through. Remove from the pan and set aside.
Cook the fettuccine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
In the same pot, melt butter over medium heat. Add garlic and sauté for 1 minute. Pour in the heavy cream and broth, and bring to a simmer. Reduce heat and stir in the grated Parmesan until the sauce thickens.
Return the pasta to the pot with the Alfredo sauce. Add the cooked salmon (flaked into large pieces) and shrimp. Gently toss to combine, ensuring the seafood is evenly distributed.
Serve immediately, garnished with parsley, lemon zest, and lemon wedges on the side.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 750 kcal | Servings: 4 servings

 

 

 

 

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