Description
A delicious and elegant Grilled Salmon & Shrimp Fettuccine Alfredo featuring tender grilled seafood served over creamy garlic Parmesan fettuccine pasta. This easy-to-make 35-minute dish combines smoky grilled flavors with a rich Alfredo sauce, perfect for a satisfying dinner.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Seafood
- 1 salmon fillet (about 6 oz), skin removed
- 12 large shrimp, peeled and deveined
Seasoning and Sauce
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Optional: lemon wedges
Instructions
- Preheat Grill – Preheat your grill or grill pan to medium-high heat to get it ready for cooking the seafood.
- Season Seafood – Season the salmon fillet and shrimp with salt, pepper, and 1 tablespoon of olive oil for flavor and to prevent sticking on the grill.
- Grill Salmon and Shrimp – Grill the salmon for 4-5 minutes per side until cooked through and opaque. Grill the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from the grill and set aside.
- Cook Pasta – Prepare the fettuccine pasta according to package instructions until al dente. Drain well and set aside.
- Make Alfredo Sauce – In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add Cream – Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce slightly thickens.
- Add Cheese and Season – Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
- Toss Pasta in Sauce – Add the cooked fettuccine to the skillet with the Alfredo sauce and toss to coat the pasta evenly.
- Serve – Plate the sauced fettuccine and top with the grilled salmon and shrimp. Garnish with chopped fresh parsley and serve with lemon wedges if desired for a bright finish.
Notes
- Make sure not to overcook the shrimp and salmon to keep them tender and juicy.
- To make the dish lighter, substitute half-and-half or milk for the heavy cream, though the sauce will be less rich.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Fresh lemon wedges add a wonderful tangy brightness to balance the creamy sauce.
- Cook the fettuccine just until al dente to avoid mushy pasta when tossed in the sauce.
