Salmon and Shrimp Alfredo
Ingredients:
For the Pasta:
12 ounces fettuccine pasta
For the Alfredo Sauce:
2 tablespoons unsalted butter
1 cup heavy cream
1 clove garlic, minced
1 1/2 cups freshly grated Parmesan cheese
Salt and black pepper to taste
For the Seafood:
1 tablespoon olive oil
8 ounces salmon fillet, cut into bite-sized pieces
8 ounces raw shrimp, peeled and deveined
1 teaspoon Italian seasoning
Additional Parmesan cheese and chopped parsley for garnish
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Make the Alfredo Sauce:
In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
Pour in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese until melted and smooth. Season with salt and black pepper. Keep warm on low heat.
Cook the Seafood:
Heat olive oil in a skillet over medium heat.
Season the salmon and shrimp with Italian seasoning. Add to the skillet and cook until the salmon is opaque and the shrimp is pink, about 3-4 minutes per side.
Combine and Serve:
Toss the cooked pasta with the Alfredo sauce, ensuring it is well coated.
Gently fold in the cooked salmon and shrimp.
Serve hot, garnished with additional Parmesan cheese and chopped parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal per serving | Servings: 4 servings
