Grilled Salmon & Shrimp Fettuccine Alfredo

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Description:

A rich, velvety Alfredo pasta tossed with grilled shrimp and flaky salmon, this dish brings restaurant-quality flavor to your table — smoky, creamy, and soul-satisfying with every bite.

Origin:

An Italian-American fusion, this dish blends traditional fettuccine Alfredo with grilled seafood for a coastal-inspired upgrade.

Ingredients Quantity (4 servings):

Seafood:

  • 2 salmon fillets (skin removed, about 150g each)
  • 200g (7 oz) large shrimp (peeled and deveined)
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Juice of ½ lemon

Pasta:

  • 300g (10 oz) fettuccine pasta

Alfredo Sauce:

  • 2 tbsp butter
  • 3 cloves garlic (minced)
  • 1 ¼ cups heavy cream
  • ½ cup grated Parmesan cheese
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Optional: pinch of nutmeg

Garnish (Optional):

  • Chopped parsley
  • Extra Parmesan
  • Lemon zest

Ingredients Optional:

  • Red chili flakes for heat
  • Light cream or half-and-half to reduce fat
  • Zucchini noodles for a low-carb option

Instructions:

  1. Grill Seafood:
    Season salmon and shrimp with oil, lemon, salt, pepper, paprika, and garlic powder. Grill or pan-sear salmon for ~3–4 min per side; grill shrimp until pink and curled (~2 min per side). Set aside.
  2. Cook Pasta:
    Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
  3. Make Alfredo Sauce:
    In a pan, melt butter and sauté garlic until fragrant. Add cream, bring to simmer, then stir in Parmesan. Cook until smooth and slightly thick. Adjust seasoning.
  4. Combine:
    Toss cooked fettuccine in Alfredo sauce, adding pasta water if needed for consistency. Flake salmon into chunks, add shrimp, and gently fold in.
  5. Serve:
    Plate pasta, top with seafood, sprinkle parsley and extra cheese. Serve hot.

Tips for Success:

  • Don’t overcook seafood; it continues cooking after removing from grill.
  • Use freshly grated Parmesan for the best melt and flavor.
  • Add pasta water gradually to get that perfect glossy sauce.

Recommendation:

Serve with garlic bread, a fresh arugula salad, and a chilled glass of Sauvignon Blanc or sparkling water with lemon.

Nutrition (Approx. per serving):

  • Calories: 600
  • Protein: 40g
  • Fat: 30g
  • Carbs: 45g
  • Sugar: 2g
  • Fiber: 3g

Want a low-carb version, a spicy Cajun twist, or meal prep tips for this recipe?

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