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.

Creamy Shrimp Alfredo Lasagna
A luxurious, cheesy lasagna layered with garlic shrimp, Alfredo sauce, and tender pasta. Perfect for impressing guests or treating yourself.

Ingredients
For the shrimp filling:

1 lb shrimp (peeled & deveined)

2 tbsp butter

3 cloves garlic, minced

Salt & pepper

1/2 tsp paprika (optional)

1 tbsp lemon juice

For the Alfredo sauce:

4 tbsp butter

4 cloves garlic, minced

1/4 cup flour

3 cups whole milk (or 2 cups milk + 1 cup cream)

1 cup Parmesan cheese, grated

Salt, pepper, and a pinch of nutmeg

For the lasagna:

9 lasagna noodles, cooked and drained

2 cups ricotta or cottage cheese

1 egg

2 cups shredded mozzarella

1/2 cup grated Parmesan

1 tbsp parsley, for garnish

Instructions
1. Cook the shrimp:

In a skillet, melt butter and sauté garlic until fragrant.

Add shrimp, season with salt, pepper, paprika, and cook 2–3 min until pink.

Add lemon juice and remove from heat. Chop some shrimp, leave a few whole for the top.

2. Make the Alfredo sauce:

In a saucepan, melt butter and sauté garlic.

Stir in flour to make a roux, cook 1–2 min.

Gradually whisk in milk and simmer until thickened.

Stir in Parmesan, season with salt, pepper, and nutmeg.

3. Prepare cheese mixture:

Mix ricotta with egg, salt, and pepper.

4. Assemble the lasagna:

Preheat oven to 375°F (190°C).

In a greased baking dish:

Spread a layer of Alfredo sauce

Add noodles

Spread ricotta mixture

Add chopped shrimp

Sprinkle mozzarella

Repeat layers, ending with noodles, sauce, and shrimp on top

Finish with mozzarella & Parmesan

5. Bake:

Cover with foil and bake for 25–30 min.

Uncover and broil 3–5 min until golden and bubbly.

Garnish with parsley before serving.

Pro Tips:
Add spinach or mushrooms to the filling for extra depth.

Use part crab meat for a seafood blend.

Make ahead: assemble and refrigerate overnight before baking.

Fish Taco Sauce

Creamy Cilantro Lime Fish Taco Sauce with a Zesty Kick

Ingredients:

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon fresh lime juice

1 teaspoon lime zest

1 garlic clove, minced

1/4 cup fresh cilantro, chopped

1 teaspoon hot sauce (optional)

1/2 teaspoon ground cumin

Salt and pepper to taste

Directions:

In a bowl, combine mayonnaise and sour cream until smooth.

Stir in lime juice, lime zest, minced garlic, chopped cilantro, and ground cumin.

Add hot sauce if you want a little heat. Mix well.

Season with salt and pepper to taste.

Refrigerate for at least 30 minutes to allow flavors to meld.

Drizzle over grilled or fried fish tacos, or use as a dipping sauce.

Prep Time: 10 minutes | Total Time: 10 minutes
Kcal: Approximately 90 kcal per 2 tablespoon serving | Servings: About 6 servings

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Elevate your fish tacos with this creamy, zesty Cilantro Lime Sauce—fresh, flavorful, and easy to make at home!

French Canadian Cipaille – Layered Meat & Seafood Pie

A hearty pie from Québec, Cipaille (pronounced "sea-pie") is a slow-baked dish with layers of meat and sometimes seafood (especially along the coast), potatoes, and seasoned broth inside a golden pastry crust.

Ingredients (Serves 6–8):

* 300g pork shoulder, cubed
* 300g beef chuck, cubed
* 200g chicken thighs, cubed
* 300g firm white fish (optional coastal version)
* 4–5 potatoes, sliced
* 2 onions, sliced
* 1 tsp dried thyme
* Salt, pepper, butter
* 1.5 cups beef or chicken broth
* 1 batch shortcrust pastry (top and bottom)

Instructions:

1. Preheat oven to 160°C (320°F). Butter a deep baking dish.
2. Layer meats, fish (if using), onions, and potatoes with seasoning.
3. Pour in broth, then cover with pastry lid. Seal edges and cut steam vents.
4. Bake covered with foil for 4–5 hours, removing foil for last 30 mins to brown crust.
5. Let rest before serving.

Quebecois Tip:
Serve with pickled beets and mustard on the side for tradition.

Looking for a delightful seafood dish to impress tonight?

Creamy Tuscan Salmon with Spinach

Ingredients:
- 2 salmon fillets
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste

Preparation Steps:
1. Heat the olive oil in a skillet over medium heat.
2. Season the salmon fillets with salt, pepper, and Italian herbs.
3. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
5. Add the cherry tomatoes and cook for 2-3 minutes until softened.
6. Stir in the fresh spinach and cook until wilted.
7. Pour in the heavy cream and add the Parmesan cheese. Stir until combined and the sauce thickens slightly.
8. Return the salmon to the skillet, spooning the sauce over it. Cook for an additional minute to warm through.
9. Serve warm with extra sauce on top.

Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins
Calories: 350 kcal per serving | Servings: 2 servings

Suggested Pairings:
- Garlic bread
- Steamed asparagus
- A fresh green salad

#creamyrecipes #tuscansalmon #seafoodlover