Salmon & Shrimp Alfredo

Salmon & Shrimp Alfredo

Salmon & Shrimp Alfredo


Fettuccine Pasta
8 ounces
2 tablespoons olive oil
1/2 pound shrimp, peeled and deveined
1/2 pound salmon fillet, skin removed and cut into pieces
Season with salt and pepper
1 cup heavy cream
2 cups grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon unsalted butter
Fresh parsley, chopped for garnish
Lemon wedges for serving

Salmon & Shrimp AlfredoSalmon & Shrimp Alfredo


Fettuccine pasta Cook according to package directions in boiling salted water until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Season shrimp and salmon with salt and pepper. Fry shrimp until pink and opaque, 2 to 3 minutes on each side. Remove and set aside. In the same skillet, fry the salmon fillets for 3 to 4 minutes on each side, until cooked through. Remove and set aside.
Add the butter and minced garlic to the same pot. Cook for 1 minute until fragrant. Pour in the cream and bring to a boil. Lower the heat and stir in the grated Parmesan until melted and the sauce is creamy.
Return the boiled pasta, shrimp, and salmon to the pot. Stir well and serve with alfredo sauce. Cook for another 2 minutes to heat through.
Serve warm, garnished with chopped parsley and lemon.
Prep time: 15 minutes |Cook time: 25 minutes |Total time: 40 minutes

Calories: 650 kcal |Servings: 4

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