Grilled Salmon & Shrimp Fettuccine Alfredo
This luxurious dish features perfectly grilled salmon and shrimp nestled in a classic, creamy Parmesan Alfredo sauce, all tossed with tender fettuccine. It's an impressive meal that's surprisingly easy to make, perfect for a special occasion or a comforting weeknight dinner.
Yields: 2-3 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 20-25 minutes
Ingredients:
Grilled Salmon & Shrimp:
1 (6-8 oz) salmon fillet, skin on or off
½ lb large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
½ tsp dried oregano
¼ tsp smoked paprika (optional, for color and flavor)
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:
8 oz fettuccine pasta
Creamy Alfredo Sauce:
2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese (plus more for serving)
¼ tsp ground black pepper
Pinch of salt (Parmesan is salty, so add cautiously)
¼ cup reserved pasta water (optional, for thinning)
2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions:
Marinate Seafood & Prepare Grill:
Pat salmon and shrimp dry with paper towels. In a medium bowl, combine salmon fillet and shrimp with 2 tbsp olive oil, 2 minced garlic cloves, oregano, smoked paprika (if using), salt, and pepper. Toss gently to coat. Let marinate at room temperature for at least 15 minutes while you prepare other ingredients.
Preheat your grill or grill pan to medium-high heat.
Cook Fettuccine:
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
Before draining, reserve about ¼ cup of the pasta water. Drain the rest of the pasta and set aside.
Grill Salmon & Shrimp:
Place the salmon fillet on the preheated grill. Grill for 4-6 minutes per side, or until cooked through and flaky (internal temperature of 145°F / 63°C). Cooking time will vary based on thickness. Remove salmon from grill and set aside.
Add the marinated shrimp to the grill. Grill for 1-2 minutes per side, or until pink and opaque. Shrimp cook very quickly! Remove shrimp from grill and set aside.
Once salmon is cool enough to handle, flake it into bite-sized pieces, discarding the skin if desired.
Make the Alfredo Sauce:
In a large skillet or saucepan, melt 2 tbsp butter over medium heat.
Add 3 cloves minced garlic and sauté for about 1 minute until fragrant. Do not brown.
Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let it cook for 2-3 minutes, stirring, until it begins to slightly thicken.
Gradually add 1 cup grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Season with ground black pepper and a pinch of salt (taste first, as Parmesan adds salt). If the sauce is too thick, stir in a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Stir in 2 tbsp fresh chopped parsley.
Combine & Serve:
Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly in the creamy sauce.
Gently fold in the grilled salmon pieces and shrimp.
Serve immediately, garnished with extra grated Parmesan cheese, fresh chopped parsley, and a lemon wedge for a final squeeze of freshness.
Tips for Success:
Don't Overcook Seafood: Salmon and shrimp cook quickly, especially on a grill. Be mindful of cooking times to ensure they remain tender and juicy.
Fresh Parmesan: Using freshly grated Parmesan cheese makes a significant difference in the texture and flavor of your Alfredo sauce compared to pre-grated varieties.
Pasta Water: Always reserve some pasta water! It's your secret weapon for adjusting the sauce consistency if it becomes too thick.
Gentle Folding: Once the seafood is cooked, fold it into the pasta and sauce gently to prevent the salmon from breaking apart too much.
Serve Immediately: Alfredo sauce is best enjoyed fresh off the stove when it's at its creamiest.
Grilled Salmon & Shrimp Fettuccine Alfredo
This luxurious dish features perfectly grilled salmon and shrimp nestled in a classic, creamy Parmesan Alfredo sauce, all tossed with tender fettuccine. It's an impressive meal that's surprisingly easy to make, perfect for a special occasion or a comforting weeknight dinner.
Yields: 2-3 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 20-25 minutes
Ingredients:
Grilled Salmon & Shrimp:
1 (6-8 oz) salmon fillet, skin on or off
½ lb large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
½ tsp dried oregano
¼ tsp smoked paprika (optional, for color and flavor)
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:
8 oz fettuccine pasta
Creamy Alfredo Sauce:
2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese (plus more for serving)
¼ tsp ground black pepper
Pinch of salt (Parmesan is salty, so add cautiously)
¼ cup reserved pasta water (optional, for thinning)
2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions:
Marinate Seafood & Prepare Grill:
Pat salmon and shrimp dry with paper towels. In a medium bowl, combine salmon fillet and shrimp with 2 tbsp olive oil, 2 minced garlic cloves, oregano, smoked paprika (if using), salt, and pepper. Toss gently to coat. Let marinate at room temperature for at least 15 minutes while you prepare other ingredients.
Preheat your grill or grill pan to medium-high heat.
Cook Fettuccine:
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
Before draining, reserve about ¼ cup of the pasta water. Drain the rest of the pasta and set aside.
Grill Salmon & Shrimp:
Place the salmon fillet on the preheated grill. Grill for 4-6 minutes per side, or until cooked through and flaky (internal temperature of 145°F / 63°C). Cooking time will vary based on thickness. Remove salmon from grill and set aside.
Add the marinated shrimp to the grill. Grill for 1-2 minutes per side, or until pink and opaque. Shrimp cook very quickly! Remove shrimp from grill and set aside.
Once salmon is cool enough to handle, flake it into bite-sized pieces, discarding the skin if desired.
Make the Alfredo Sauce:
In a large skillet or saucepan, melt 2 tbsp butter over medium heat.
Add 3 cloves minced garlic and sauté for about 1 minute until fragrant. Do not brown.
Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let it cook for 2-3 minutes, stirring, until it begins to slightly thicken.
Gradually add 1 cup grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Season with ground black pepper and a pinch of salt (taste first, as Parmesan adds salt). If the sauce is too thick, stir in a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Stir in 2 tbsp fresh chopped parsley.
Combine & Serve:
Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly in the creamy sauce.
Gently fold in the grilled salmon pieces and shrimp.
Serve immediately, garnished with extra grated Parmesan cheese, fresh chopped parsley, and a lemon wedge for a final squeeze of freshness.
Tips for Success:
Don't Overcook Seafood: Salmon and shrimp cook quickly, especially on a grill. Be mindful of cooking times to ensure they remain tender and juicy.
Fresh Parmesan: Using freshly grated Parmesan cheese makes a significant difference in the texture and flavor of your Alfredo sauce compared to pre-grated varieties.
Pasta Water: Always reserve some pasta water! It's your secret weapon for adjusting the sauce consistency if it becomes too thick.
Gentle Folding: Once the seafood is cooked, fold it into the pasta and sauce gently to prevent the salmon from breaking apart too much.
Serve Immediately: Alfredo sauce is best enjoyed fresh off the stove when it's at its creamiest.
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