Grilled Salmon & Shrimp Fettuccine Alfredo
This exquisite dish brings together the best of land and sea, featuring flaky, grilled salmon and succulent shrimp, tossed with perfectly cooked fettuccine in a classic, decadent Alfredo sauce. It's an impressive meal that's surprisingly approachable for a special occasion or a delightful weeknight treat.
Yields: 4 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 30-35 minutes
Ingredients:
Grilled Salmon & Shrimp:
2 (6 oz / 170g) salmon fillets, skin on or off
12-16 large shrimp, peeled and deveined (about 1 lb / 450g)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried dill (or 1 tbsp fresh, chopped)
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:
12 oz (340g) fettuccine pasta
Salt for pasta water
Creamy Alfredo Sauce:
½ cup (1 stick / 113g) unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 ½ cups freshly grated Parmesan cheese (plus more for serving)
¼ tsp freshly grated nutmeg (optional, but recommended for depth)
Salt & freshly cracked black pepper to taste
¼ cup reserved pasta water (optional, for thinning)
Garnish (Optional):
Fresh parsley or chives, chopped
Instructions:
Marinate Seafood & Prepare Grill:
Pat salmon and shrimp dry with paper towels.
In a medium bowl, combine 2 tbsp olive oil, 2 cloves minced garlic, dried dill, smoked paprika, salt, and pepper. Add salmon and shrimp, tossing gently to coat. Let marinate at room temperature for 15-20 minutes while you prepare other components.
Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat. Lightly oil the grates/pan.
Cook Fettuccine:
Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (firm to the bite).
Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
Grill Salmon & Shrimp:
Place marinated salmon fillets (skin-side down if applicable) on the preheated grill. Cook for 4-6 minutes per side, depending on thickness, until salmon is cooked through and flakes easily.
Add the marinated shrimp to the grill. Cook for 2-3 minutes per side, or until pink and opaque.
Remove both salmon and shrimp from the grill and set aside. Once slightly cooled, flake the salmon into large pieces and leave shrimp whole.
Prepare Alfredo Sauce:
In a large skillet (large enough to hold the pasta), melt ½ cup unsalted butter over medium heat.
Add 4 cloves minced garlic and sauté for 1 minute until fragrant (do not let it brown).
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not bring to a rapid boil.
Reduce heat to low. Gradually whisk in 1 ½ cups grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Stir in the freshly grated nutmeg (if using), salt, and black pepper to taste.
Combine & Serve:
Add the cooked fettuccine to the Alfredo sauce in the skillet. Toss well with tongs until the pasta is thoroughly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
Gently fold in the grilled salmon flakes and whole shrimp. Be careful not to break up the salmon too much.
Serve immediately in shallow bowls, garnished with fresh parsley or chives and an extra sprinkle of Parmesan cheese. A lemon wedge on the side is perfect for a final squeeze of brightness.
Tips for Success:
Freshly Grated Parmesan: For the best Alfredo sauce, use freshly grated Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
Don't Overcook Seafood: Salmon and shrimp cook quickly. Overcooked seafood can become dry and rubbery. Watch carefully for color change and flakiness.
Pasta Water is Gold: The starchy pasta water helps emulsify the sauce, making it extra smooth and glossy, and also helps it adhere to the pasta.
Serve Immediately: Alfredo sauce is best served fresh. It tends to thicken as it cools. If you have leftovers, you might need to reheat gently with a splash of milk or broth to loosen the sauce.
This exquisite dish brings together the best of land and sea, featuring flaky, grilled salmon and succulent shrimp, tossed with perfectly cooked fettuccine in a classic, decadent Alfredo sauce. It's an impressive meal that's surprisingly approachable for a special occasion or a delightful weeknight treat.
Yields: 4 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 30-35 minutes
Ingredients:
Grilled Salmon & Shrimp:
2 (6 oz / 170g) salmon fillets, skin on or off
12-16 large shrimp, peeled and deveined (about 1 lb / 450g)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried dill (or 1 tbsp fresh, chopped)
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:
12 oz (340g) fettuccine pasta
Salt for pasta water
Creamy Alfredo Sauce:
½ cup (1 stick / 113g) unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 ½ cups freshly grated Parmesan cheese (plus more for serving)
¼ tsp freshly grated nutmeg (optional, but recommended for depth)
Salt & freshly cracked black pepper to taste
¼ cup reserved pasta water (optional, for thinning)
Garnish (Optional):
Fresh parsley or chives, chopped
Instructions:
Marinate Seafood & Prepare Grill:
Pat salmon and shrimp dry with paper towels.
In a medium bowl, combine 2 tbsp olive oil, 2 cloves minced garlic, dried dill, smoked paprika, salt, and pepper. Add salmon and shrimp, tossing gently to coat. Let marinate at room temperature for 15-20 minutes while you prepare other components.
Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat. Lightly oil the grates/pan.
Cook Fettuccine:
Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (firm to the bite).
Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
Grill Salmon & Shrimp:
Place marinated salmon fillets (skin-side down if applicable) on the preheated grill. Cook for 4-6 minutes per side, depending on thickness, until salmon is cooked through and flakes easily.
Add the marinated shrimp to the grill. Cook for 2-3 minutes per side, or until pink and opaque.
Remove both salmon and shrimp from the grill and set aside. Once slightly cooled, flake the salmon into large pieces and leave shrimp whole.
Prepare Alfredo Sauce:
In a large skillet (large enough to hold the pasta), melt ½ cup unsalted butter over medium heat.
Add 4 cloves minced garlic and sauté for 1 minute until fragrant (do not let it brown).
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not bring to a rapid boil.
Reduce heat to low. Gradually whisk in 1 ½ cups grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Stir in the freshly grated nutmeg (if using), salt, and black pepper to taste.
Combine & Serve:
Add the cooked fettuccine to the Alfredo sauce in the skillet. Toss well with tongs until the pasta is thoroughly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
Gently fold in the grilled salmon flakes and whole shrimp. Be careful not to break up the salmon too much.
Serve immediately in shallow bowls, garnished with fresh parsley or chives and an extra sprinkle of Parmesan cheese. A lemon wedge on the side is perfect for a final squeeze of brightness.
Tips for Success:
Freshly Grated Parmesan: For the best Alfredo sauce, use freshly grated Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
Don't Overcook Seafood: Salmon and shrimp cook quickly. Overcooked seafood can become dry and rubbery. Watch carefully for color change and flakiness.
Pasta Water is Gold: The starchy pasta water helps emulsify the sauce, making it extra smooth and glossy, and also helps it adhere to the pasta.
Serve Immediately: Alfredo sauce is best served fresh. It tends to thicken as it cools. If you have leftovers, you might need to reheat gently with a splash of milk or broth to loosen the sauce.
Grilled Salmon & Shrimp Fettuccine Alfredo
This exquisite dish brings together the best of land and sea, featuring flaky, grilled salmon and succulent shrimp, tossed with perfectly cooked fettuccine in a classic, decadent Alfredo sauce. It's an impressive meal that's surprisingly approachable for a special occasion or a delightful weeknight treat.
Yields: 4 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 30-35 minutes
Ingredients:
Grilled Salmon & Shrimp:
2 (6 oz / 170g) salmon fillets, skin on or off
12-16 large shrimp, peeled and deveined (about 1 lb / 450g)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried dill (or 1 tbsp fresh, chopped)
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:
12 oz (340g) fettuccine pasta
Salt for pasta water
Creamy Alfredo Sauce:
½ cup (1 stick / 113g) unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 ½ cups freshly grated Parmesan cheese (plus more for serving)
¼ tsp freshly grated nutmeg (optional, but recommended for depth)
Salt & freshly cracked black pepper to taste
¼ cup reserved pasta water (optional, for thinning)
Garnish (Optional):
Fresh parsley or chives, chopped
Instructions:
Marinate Seafood & Prepare Grill:
Pat salmon and shrimp dry with paper towels.
In a medium bowl, combine 2 tbsp olive oil, 2 cloves minced garlic, dried dill, smoked paprika, salt, and pepper. Add salmon and shrimp, tossing gently to coat. Let marinate at room temperature for 15-20 minutes while you prepare other components.
Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat. Lightly oil the grates/pan.
Cook Fettuccine:
Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (firm to the bite).
Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
Grill Salmon & Shrimp:
Place marinated salmon fillets (skin-side down if applicable) on the preheated grill. Cook for 4-6 minutes per side, depending on thickness, until salmon is cooked through and flakes easily.
Add the marinated shrimp to the grill. Cook for 2-3 minutes per side, or until pink and opaque.
Remove both salmon and shrimp from the grill and set aside. Once slightly cooled, flake the salmon into large pieces and leave shrimp whole.
Prepare Alfredo Sauce:
In a large skillet (large enough to hold the pasta), melt ½ cup unsalted butter over medium heat.
Add 4 cloves minced garlic and sauté for 1 minute until fragrant (do not let it brown).
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not bring to a rapid boil.
Reduce heat to low. Gradually whisk in 1 ½ cups grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Stir in the freshly grated nutmeg (if using), salt, and black pepper to taste.
Combine & Serve:
Add the cooked fettuccine to the Alfredo sauce in the skillet. Toss well with tongs until the pasta is thoroughly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
Gently fold in the grilled salmon flakes and whole shrimp. Be careful not to break up the salmon too much.
Serve immediately in shallow bowls, garnished with fresh parsley or chives and an extra sprinkle of Parmesan cheese. A lemon wedge on the side is perfect for a final squeeze of brightness.
Tips for Success:
Freshly Grated Parmesan: For the best Alfredo sauce, use freshly grated Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
Don't Overcook Seafood: Salmon and shrimp cook quickly. Overcooked seafood can become dry and rubbery. Watch carefully for color change and flakiness.
Pasta Water is Gold: The starchy pasta water helps emulsify the sauce, making it extra smooth and glossy, and also helps it adhere to the pasta.
Serve Immediately: Alfredo sauce is best served fresh. It tends to thicken as it cools. If you have leftovers, you might need to reheat gently with a splash of milk or broth to loosen the sauce.
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