If you’re searching for a showstopping pasta dish that feels both comforting and special, look no further than Grilled Salmon & Shrimp Fettuccine Alfredo. This dish brings together succulent grilled salmon, plump shrimp, and tender fettuccine, all swirled in a luxuriously creamy Parmesan Alfredo sauce. It’s restaurant-worthy yet totally achievable at home, making it perfect for anything from a cozy weeknight dinner to an impressive meal for guests. Every bite is rich, satisfying, and bursting with the fresh flavors of the sea.

Grilled Salmon & Shrimp Fettuccine Alfredo Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to a truly memorable Grilled Salmon & Shrimp Fettuccine Alfredo. Each component plays a key role, from the silkiness of the cream to the brightness of fresh parsley, creating a harmony of taste and color on your plate.

Fettuccine pasta (8 oz): This wide, flat noodle is perfect for soaking up every drop of velvety Alfredo sauce.
Salmon fillet (about 6 oz), skin removed: Fresh salmon adds a luscious, flaky contrast that elevates the dish.
Large shrimp (12, peeled and deveined): Shrimp brings a sweet, briny flavor and a lovely pink color when cooked.
Olive oil (2 tbsp, divided): Use half for grilling and half to help the seafood brown beautifully and remain juicy.
Salt and pepper, to taste: Essential for seasoning both the seafood and the Alfredo sauce to perfection.
Butter (3 tbsp): Adds a rich base for sautéing the garlic and building up the sauce.
Garlic (3 cloves, minced): Infuses the sauce with irresistible savory depth.
Heavy cream (1 1/2 cups): The secret to that classic Alfredo silkiness and body.
Grated Parmesan cheese (1 cup): Melts into the sauce for a nutty, salty richness.
Fresh parsley, chopped (for garnish): Sprinkled on top, it adds a burst of color and freshness.
Optional: Lemon wedges: A squeeze of lemon brightens everything and balances the creaminess.

How to Make Grilled Salmon & Shrimp Fettuccine Alfredo

Step 1: Prepare the Grill

Start by preheating your grill or grill pan to medium-high heat. This ensures you get those beautiful sear marks and a lightly smoky flavor on the salmon and shrimp, which makes all the difference.

Step 2: Season the Seafood

Pat the salmon fillet and shrimp dry, then drizzle with 1 tablespoon of olive oil. Sprinkle both generously with salt and pepper. This simple seasoning lets the natural flavors of the seafood shine through when grilled.

Step 3: Grill Salmon & Shrimp

Place the salmon on the hot grill, cooking for about 4-5 minutes per side until it’s just cooked through and flakes easily with a fork. Grill the shrimp for 2-3 minutes per side, just until they turn pink and opaque. Set both aside to rest while you prepare the pasta and sauce.

Step 4: Cook the Fettuccine

Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside, but don’t forget to reserve a little pasta water in case you want to adjust the sauce’s consistency later.

Step 5: Make the Alfredo Sauce

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about a minute, just until fragrant. Pour in the heavy cream and let it gently simmer for 3-4 minutes, thickening slightly as it cooks.

Step 6: Add Parmesan Cheese

Lower the heat and stir in the grated Parmesan, whisking until the sauce turns smooth and creamy. Taste and season with a bit more salt and pepper if needed—this is your moment to make the Alfredo absolutely luscious.

Step 7: Combine Pasta and Sauce

Add the cooked fettuccine to the skillet, tossing gently to coat every strand in the Alfredo sauce. If the sauce is too thick, a splash of reserved pasta water can help loosen it up to your liking.

Step 8: Serve with Grilled Salmon & Shrimp

Twirl the Alfredo-coated fettuccine onto plates, then top with chunks of grilled salmon and shrimp. Scatter fresh parsley over everything, and add lemon wedges on the side if you’re craving a citrusy kick.

How to Serve Grilled Salmon & Shrimp Fettuccine Alfredo

Garnishes

Finish your Grilled Salmon & Shrimp Fettuccine Alfredo with a generous sprinkle of chopped fresh parsley for color and a touch of freshness. A few grinds of black pepper and a grating of extra Parmesan make it look and taste even more decadent. Lemon wedges on the side are perfect for those who love a hint of brightness with their creamy pasta.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed in a light vinaigrette or some oven-roasted asparagus for a touch of earthy sweetness. For true Italian vibes, serve with warm, crusty bread to soak up any extra Alfredo sauce left on the plate.

Creative Ways to Present

Try serving the pasta in a large family-style platter, arranging the salmon and shrimp artfully on top for a dramatic effect. Or, for a restaurant-worthy touch, slice the salmon into strips and fan them around the pasta, with shrimp nestled in between. Don’t forget a final flourish of parsley and a drizzle of olive oil for that glossy finish.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the Grilled Salmon & Shrimp Fettuccine Alfredo to an airtight container and refrigerate within two hours of cooking. It will stay fresh for up to 2 days. For best texture, store the seafood and pasta separately if possible, as this keeps everything from getting soggy.

Freezing

While creamy pasta dishes like this one aren’t ideal for freezing (the sauce can separate upon thawing), you can freeze the grilled salmon and shrimp on their own for up to 1 month. If you do freeze the full dish, be prepared for a slightly different texture when reheated, but it will still be delicious.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce. If you’re reheating the seafood separately, warm it in a skillet until just heated through to avoid overcooking. A microwave works in a pinch, but the stovetop gives the best results for creamy sauces.

FAQs

Can I use frozen shrimp and salmon?

Absolutely! Just make sure to thaw them completely and pat dry before grilling. This will help you get a better sear and prevent the seafood from steaming instead of charring.

What other pasta shapes can I use?

While fettuccine is classic for Alfredo, you can swap in linguine, tagliatelle, or even spaghetti. Just choose a pasta that holds onto the creamy sauce well for the best experience.

Can I make this dish lighter?

For a lighter version, substitute half-and-half for the heavy cream and use less butter. You’ll still get plenty of richness, but with fewer calories and a lighter mouthfeel.

How do I know when the salmon and shrimp are done?

The salmon should be opaque and flake easily with a fork, while the shrimp will turn pink and curl into a loose “C” shape when cooked through. Avoid overcooking to keep the seafood juicy and tender.

What wine pairs well with Grilled Salmon & Shrimp Fettuccine Alfredo?

A crisp, citrusy white wine like Pinot Grigio or Sauvignon Blanc is a perfect match, cutting through the richness of the Alfredo sauce and enhancing the flavors of the seafood.

Final Thoughts

I hope you’re as excited as I am to bring Grilled Salmon & Shrimp Fettuccine Alfredo to your table! This recipe is a celebration of big flavors and simple pleasures, and it’s sure to become a new favorite in your dinner rotation. Give it a try and let the compliments roll in—you deserve it!

Grilled Salmon & Shrimp Fettuccine Alfredo Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delightful and creamy Grilled Salmon & Shrimp Fettuccine Alfredo combining perfectly grilled seafood with a rich Parmesan cream sauce over tender fettuccine pasta. This dish offers a gourmet experience with balanced flavors of garlic, butter, and fresh parsley garnished with optional lemon wedges for a refreshing finish.

Ingredients

Scale

Seafood

1 salmon fillet (about 6 oz), skin removed
12 large shrimp, peeled and deveined

Pasta

8 oz fettuccine pasta

Sauce

3 tbsp butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese

Seasoning & Garnish

2 tbsp olive oil, divided
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Optional: lemon wedges

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Instructions

Preheat the Grill: Preheat your grill or grill pan to medium-high heat to ensure a perfect sear on your seafood.
Season the Seafood: Lightly coat the salmon fillet and shrimp with 1 tablespoon of olive oil, then season with salt and pepper to enhance their natural flavors.
Grill the Salmon and Shrimp: Place the salmon on the grill and cook for 4-5 minutes per side until it’s opaque and flakes easily. Grill the shrimp for 2-3 minutes per side until they turn pink and opaque. Once done, remove from the grill and set aside.
Cook the Pasta: Boil the fettuccine according to the package instructions until al dente. Drain the pasta and set it aside, reserving a small amount of pasta water if needed for sauce consistency.
Prepare the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
Add Heavy Cream: Pour in the heavy cream and gently bring it to a simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
Incorporate Parmesan Cheese: Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
Toss Pasta in Sauce: Add the cooked fettuccine to the cream sauce, tossing it well to coat all noodles evenly. If the sauce is too thick, add a bit of reserved pasta water to loosen it up.
Serve: Plate the creamy pasta and top each serving with grilled salmon and shrimp. Garnish with freshly chopped parsley and optional lemon wedges for added brightness.

Notes

You can substitute the salmon with other firm fish like cod or swordfish if preferred.
For a lighter version, use half-and-half instead of heavy cream, though sauce thickness will be affected.
Ensure the garlic does not burn to avoid bitterness.
Leftovers store well in the refrigerator for up to 2 days but are best served fresh.
Adding a squeeze of lemon juice over the finished dish enhances the flavors beautifully.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilling and sautéing
Cuisine: Italian-American