Grilled Salmon & Shrimp Fettuccine Alfredo

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:

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.
Cook Pasta:
Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
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.
Combine:
Toss cooked fettuccine in Alfredo sauce, adding pasta water if needed for consistency. Flake salmon into chunks, add shrimp, and gently fold in.
Serve:
Plate pasta, top with seafood, sprinkle parsley and extra cheese. Serve hot.