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
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
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 620
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 160 mg
