Salmon and Shrimp Alfredo

I combine tender salmon and succulent shrimp in a rich, creamy Alfredo sauce, tossed with perfectly cooked pasta. This dish feels indulgent yet balanced—elegant enough for a special evening, but easy enough for a comforting weeknight dinner.

Why You’ll Love This Recipe

I love how the meaty salmon and sweet shrimp elevate classic Alfredo to something impressive. The creamy sauce clings beautifully to pasta and seafood alike, while fresh garlic, Parmesan, and a splash of white wine bring deep flavor. It’s luxurious without being overwhelming—just sophisticated comfort food.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillet, cut into bite-sized chunks

• Large shrimp, peeled and deveined

• Fettuccine or your favorite pasta

• Heavy cream

• Unsalted butter

• Fresh garlic, minced

• White wine (optional)

• Grated Parmesan cheese

• Lemon zest and juice

• Fresh parsley, chopped

• Salt and freshly ground black pepper

• Olive oil

directions

1. I bring a large pot of salted water to a boil and cook the pasta until al dente, reserving a bit of pasta water before draining.

2. Meanwhile, I season salmon and shrimp with salt and pepper.

3. In a large skillet, I heat olive oil over medium-high heat and cook the shrimp 1–2 minutes per side until just opaque. I set them aside.

4. I add salmon to the skillet and cook about 2–3 minutes per side—just till it flakes easily. I remove and reserve it with the shrimp.

5. I reduce heat to medium and melt butter in the same skillet, then add garlic and cook until fragrant (about 30 seconds).

6. I pour in white wine (if using) and let it reduce by half, then stir in heavy cream.

7. I stir in Parmesan cheese until the sauce is smooth and creamy, adding pasta water as needed to reach desired consistency.

8. I return the seafood to the pan along with lemon zest, lemon juice, and chopped parsley, stirring gently to combine.

9. I toss the cooked pasta in the sauce until everything is evenly coated and heated through.

10. I taste for seasoning and adjust salt and pepper as needed, then serve immediately.

Servings and timing

• Servings: 4 hearty portions

• Prep time: ~10 minutes

• Cook time: ~20 minutes

• Total time: ~30 minutes

storage/reheating

• Storage: I store leftovers in an airtight container in the fridge for up to 2 days.

• Reheating: I gently reheat it on the stovetop over low heat, adding a splash of milk or cream to help loosen the sauce. Alternatively, I warm individual portions in the microwave in short intervals, stirring occasionally.

FAQs

1. Can I use other types of pasta?

Yes—I often substitute linguine or tagliatelle, but any hearty pasta shape works well.

2. What’s a good substitute for heavy cream?

I sometimes use half-and-half with a touch of cream cheese for added richness, though the texture will be slightly lighter.

3. Can I make this ahead of time?

I recommend preparing the sauce and seafood separately and combining them with freshly cooked pasta just before serving to retain optimal texture.

4. Can I use frozen seafood?

Yes—as long as I fully thaw and pat it dry before cooking to ensure proper searing and flavor.

5. How can I reduce the calorie content?

I lighten the dish using half-and-half instead of heavy cream and adding more shrimp, using less salmon and cheese.

Conclusion

I adore this Salmon and Shrimp Alfredo because it strikes the perfect balance between decadent and approachable. With luscious cream, tender seafood, and fresh lemon brightness, every forkful feels special. Whether I’m hosting dinner or treating myself, this recipe never fails to satisfy.