Salmon Shrimp Alfredo INGREDIENTS * 1/2 pound raw Shrimp, peeled/deveined * 2 salmon fillets (4-6 ounces) * 6-8 oz parmsean cheese,grated.....

 

Why this dish works & what you’re getting

“Alfredo” originally refers to a simple pasta (Fettuccine Alfredo) with butter and Parmesan from Rome. ويكيبيديا In the U.S., it’s been elevated into a creamy sauce house-style: heavy cream, garlic, Parmesan, sometimes other cheeses, and often meat or seafood added. When you add seafood like salmon and shrimp, you combine rich protein with indulgent sauce — giving contrasting textures (flaky salmon, firm shrimp, al dente pasta) and depth of flavour.

This dish brings:

• A premium protein combo: salmon (rich, fattier fish) + shrimp (sweet, firm shellfish).

• A creamy, luxurious sauce that coats the pasta and seafood.

• Flexibility: you can make it for special occasion, weeknight dinner, date night.

• Visual and flavour appeal: golden seared fish, plump shrimp, glossy sauce with Parmesan and parsley.

For example, one recipe says: “Salmon And Shrimp Alfredo is a creamy and flavorful pasta dish that combines perfectly cooked shrimp and salmon with a rich Parmesan Alfredo sauce.” My Homemade Recipe Another: “In a dish that exudes elegance and indulgence, enjoy the luxurious fusion of tender seafood and velvety sauce.” EASY TO COOK

With the right timing, you’ll get proper sear on the proteins, a sauce that isn’t grainy, and pasta cooked just right — making this more than the sum of its parts.

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🧾 Ingredients

Here’s a full ingredient list scaled for ~4 servings (adjust up or down as needed). Feel free to tweak amounts slightly to taste.

Proteins & pasta

• 1 lb (≈450 g) salmon fillet (skin removed), cut into bite-sized or fillet pieces. Greenku Recipes

• ½ lb (≈225 g) large shrimp, peeled and deveined. My Homemade Recipe

• 12 oz (≈340 g) pasta (fettuccine is classic, you may also use tagliatelle or linguine) EASY TO COOK+1

• Salt & freshly ground black pepper for seasoning the seafood.

• 2 tablespoons olive oil (or a mix of oil + butter) for searing the seafood.

Alfredo sauce

• 4 tablespoons (¼ cup) unsalted butter.

• 4 cloves garlic, minced (or more if you like garlic flavour).

• 2 cups heavy cream (or combination of heavy cream + whole milk if you want slightly lighter) Greenku Recipes

• 1 tablespoon olive oil (if extra oil is desired) Greenku Recipes

• 1¼ cups freshly grated Parmesan cheese (or more to taste) Greenku Recipes

• ½ teaspoon black pepper (or more), salt to taste. Note: Parmesan is salty so adjust accordingly.

• 1 tablespoon lemon juice (optional but recommended for brightness) Feisty Spices

• ¼ cup chopped fresh parsley (for garnish and fresh flavour) My Homemade Recipe

Optional flavour enhancements

• 1 teaspoon dried Italian herbs (oregano, basil, thyme) or fresh herbs. EASY TO COOK

• Pinch of red pepper flakes for gentle heat.

• ½ cup white wine (optional) to deglaze pan before cream.

• Vegetables: e.g., mushrooms (sliced), asparagus tips, peas — for added texture & colour. One version included mushrooms. Alyona’s Cooking

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🥘 Equipment & Preparation

Equipment you’ll need:

• Large pot for boiling pasta.

• Colander/strainer for draining pasta.

• Large heavy skillet (preferably non-stick or stainless) to sear salmon & shrimp and build sauce.

• Cheese grater for Parmesan.

• Measuring spoons/cups.

• Wooden spoon or spatula for stirring.

• Knife & cutting board to prep seafood and garlic/herbs.

• Serving plates or bowls.

Before you begin:

• Bring a large pot of salted water to a boil for the pasta (salt the water pretty generously – the pasta will absorb flavour).

• Season the salmon and shrimp with salt & pepper and set aside at room temperature ~10 minutes.

• Grate the Parmesan cheese ahead of time (pre-grated cheese doesn’t melt as smoothly).

• Mince garlic and chop parsley.

• Have all sauce ingredients measured and ready (cream, butter, lemon, herbs).

• Pat the salmon and shrimp dry with paper towels (dry seafood = better sear). Season both sides.

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🍳 Step-by-Step Instructions

Here’s a detailed method to achieve the best result. I’ll break it into phases: Pasta, Seafood, Sauce, Combine & Serve.

Step 1: Cook the pasta

1. Once the pot of salted water is boiling, add the pasta and cook according to package instructions just until al dente (firm to the bite). The pasta will continue cooking a bit when you toss it with sauce.

2. Reserve about ½ cup of the pasta cooking water before draining — this starchy water can help loosen the sauce if needed later.

3. Drain the pasta and set aside. You may toss lightly with a drizzle of olive oil to avoid sticking.

Step 2: Sear the seafood

4. Heat the skillet over medium-high heat. Add 1 tablespoon olive oil (or ½ tbsp oil + ½ tbsp butter for flavour).

5. When oil is hot but not smoking, add the shrimp in a single layer. Cook ~1-2 minutes per side until shrimp turn pink and just opaque. Remove shrimp to a plate and set aside (you’ll add them back later).

6. In the same skillet, add the salmon pieces. Depending on size, sear ~3-4 minutes per side until nicely browned and cooked through (salmon should flake easily). Remove salmon to a plate and set aside.

   • Tip: Don’t overcrowd the pan; if your salmon pieces are large you may need to sear in batches.

   • If you like, you can deglaze the pan with a splash of white wine after removing seafood — scrape up browned bits for extra flavour.

Step 3: Make the Alfredo sauce

7. With the skillet still warm (and browned bits still in it), reduce heat to medium. Add 4 Tbsp butter and let it melt.

8. Add minced garlic and sauté ~30-60 seconds until fragrant (be careful not to burn).

9. Pour in the heavy cream (2 cups). Stir and bring to a gentle simmer (do not boil vigorously).

10. Once cream is simmering, gradually stir in the grated Parmesan cheese, stirring until melted and the sauce is smooth.

11. If you are using lemon juice, dried herbs, or red pepper flakes, add them now. Taste and adjust salt and pepper.

12. If your sauce becomes too thick or starts to seize (cheese can cause sauce to thicken quickly), add a splash of the reserved pasta water to loosen it — just a tablespoon at a time until desired consistency.

Step 4: Combine pasta, sauce & seafood

13. Add the drained pasta into the skillet with the Alfredo sauce. Toss gently so the pasta is fully coated.

14. Add the seared shrimp and salmon pieces into the sauce-pasta mixture. Gently fold to distribute evenly and re-warm the seafood by letting the mixture rest ~1 minute over low heat.

15. Turn off heat and sprinkle chopped fresh parsley over the top for freshness and colour.

Step 5: Serve

16. Divide into serving plates or bowls. Optionally garnish with extra grated Parmesan, a twist of lemon, and a sprinkle of parsley (or even chopped chives).

17. Serve immediately while hot.

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🍷 Serving Suggestions

• Pair with a crisp green salad (arugula, baby spinach, lemon vinaigrette) to cut through the richness of the sauce.

• Serve with crusty garlic bread or focaccia to mop up the sauce.

• A side of steamed or roasted vegetables (broccoli, asparagus, green beans) adds balance and colour.

• Wine pairing: a light-to-medium white wine like Chardonnay or Sauvignon Blanc works well; for red-wine lovers a light Pinot Noir could also be interesting.

• For presentation: Serve in wide shallow bowls so the seafood is visible on top of the pasta and sauce.

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🔁 Variations & Customisations

1. Spicy / Cajun version

Add Cajun seasoning to the salmon and shrimp (e.g., 1 tablespoon Cajun spice) before searing for a spicy twist. For example: one Cajun-style version uses salmon & shrimp with Cajun seasoning in the Alfredo sauce. Lady Recipes
You could also add a pinch of smoked paprika or cayenne to the sauce.

2. Vegetable-loaded version

Add sliced mushrooms (sauteed), peas, spinach or asparagus. You can toss in vegetables after you cook the seafood or embed them in the sauce. The version with mushrooms was featured in a blog: “Salmon with Shrimp & Mushroom Alfredo”. Alyona’s Cooking

3. Lightened version

Use half milk / half cream instead of all heavy cream. Use leaner salmon fillets or fewer shrimp. Skip butter or use less. Increase vegetables to bulk the dish.
One version does “Salmon Alfredo with vegetables” using lower-fat milk. LTBB Official Website

4. One-pot adaptation

Use one large skillet or even an oven-proof dish: sear seafood, cook pasta (or partially cook), then add cream and cheese and finish in oven to melt and bind.

5. Alternate seafood / meat swap

You can swap shrimp for scallops or white fish; you can swap salmon for chicken if you want ‘chicken & shrimp Alfredo’ variant.
One recipe specifically lists salmon & shrimp combo. My Homemade Recipe

6. Herb flavour change

Instead of parsley, you might add fresh basil, tarragon, chives, or dill. You may also include lemon zest for brighter finish.

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🧊 Storage & Reheating

Storage:

• If you have leftovers, store in an airtight container in the fridge for up to 2 days. Because seafood and cream sauce both are best fresh, try to eat soon. One recipe notes leftover “store up to 2 days”. My Homemade Recipe

• When storing, separate pasta if possible from sauce and seafood to reduce over-softening.

Reheating:

• Reheat gently on stovetop over low heat, adding a splash of milk or cream (or pasta water) to loosen the sauce so it doesn’t become rubbery or separate.

• Avoid microwave when possible because proteins (fish/shrimp) can overcook and sauce may separate.

Note: The seafood proteins are best when freshly cooked – reheating them will change texture a bit (salmon may become firmer, shrimp may become slightly chewy) so adjust expectations.

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🧩 Troubleshooting & Tips for Success

• Seafood overcooked? Shrimp cooks quickly; watch carefully. Salmon should be done to your preference (medium is ok for salmon) but avoid overcooking or it becomes dry.

• Sauce grainy or separating? Cheese must be freshly grated; don’t let sauce boil vigorously; whisk gently; if too thick add pasta water.

• Pasta under/over-cooked? Cook to al dente since it will finish in sauce; if overcooked it will become mushy.

• Sauce too thin? Let it simmer a bit longer after adding cheese; you can reduce modestly but be careful not to scorch.

• Lack of flavour? Season proteins generously; finish sauce with lemon juice and parsley for brightness; taste and adjust salt/pepper before combining.

• Pasta sticking? Stir often during cooking, drain promptly, toss with a little oil if waiting.

• Pan too crowded? Sear seafood in batches if needed so you get good browning rather than steaming.

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🧮 Full Consolidated Recipe

Serves: 4
Prep Time: ~15 minutes
Cook Time: ~20–25 minutes
Total Time: ~35–40 minutes

Ingredients

• 1 lb salmon fillet, skin off, cut into pieces

• ½ lb large shrimp, peeled & deveined

• Salt & freshly ground black pepper

• 2 tablespoons olive oil (for searing)

• 12 oz pasta (fettuccine or similar)

• 4 Tbsp (¼ cup) unsalted butter

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1¼ cups freshly grated Parmesan cheese

• 1 tablespoon lemon juice (optional)

• ½ teaspoon black pepper (or to taste)

• ¼ cup chopped fresh parsley (plus extra for garnish)

• Optional: 1 teaspoon dried Italian herbs; pinch red pepper flakes; vegetables (mushroom, asparagus)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente (about 1–2 minutes less than package time). Reserve ~½ cup pasta water, drain, set aside.

2. Pat the salmon and shrimp dry, season with salt & pepper.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add shrimp in a single layer, sear ~1-2 minutes per side until pink and opaque. Remove to plate.

4. In same skillet add remaining oil (or oil + butter), add salmon pieces, sear ~3-4 minutes per side until cooked through and browned. Remove to plate.

5. Reduce heat to medium, keep skillet with the browned bits. Add butter, melt it, then garlic; sauté ~30-60 seconds until fragrant.

6. Pour in heavy cream, bring to gentle simmer. Stir in Parmesan cheese until melted and smooth. If using, add lemon juice, herbs, red pepper flakes. Taste and season with salt & pepper. If sauce too thick, add pasta water a tablespoon at a time.

7. Add drained pasta into the sauce; toss to coat evenly. Add the seared shrimp and salmon; gently fold them in to distribute. Cook ~1 minute to warm through.

8. Turn off heat, sprinkle chopped fresh parsley on top.

9. Plate immediately, garnish with additional parsley or extra Parmesan if desired. Serve hot with salad or bread.

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✅ Final Thoughts

This Salmon & Shrimp Alfredo dish brings elevated seafood and creamy pasta into your kitchen with elegance and flavour. With attention to searing the seafood properly, making a smooth and rich Alfredo sauce, and timing the pasta right, you’ll produce something that tastes like a restaurant dish — but is perfectly achievable at home.

The combination of textures (flaky salmon, tender shrimp, ribboned pasta) and the rich yet bright sauce (with garlic, Parmesan, lemon) make this recipe stand out. Whether for weeknight indulgence or a special dinner, you’ve got everything here to make it shine.

If you like, I can also generate three theme variations of this recipe (for example: a spicy Cajun seafood Alfredo, a vegetable-packed lighter Alfredo, and a gluten-free dairy-free version) each with full ingredient lists and instructions. Would you like tha