Creamy Grilled Salmon & Shrimp Fettuccine Alfredo Delight

Savor the creamy delight of Grilled Salmon & Shrimp Fettuccine Alfredo, a rich and flavorful seafood pasta perfect for dinner. This luscious dish combines tender grilled salmon and succulent shrimp with a velvety Alfredo sauce, tossed with perfectly cooked fettuccine to create an unforgettable meal. It’s comforting, elegant, and surprisingly easy to prepare, making it a fantastic choice whether you’re cooking for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

• Rich, creamy flavors: The Alfredo sauce brings a dreamy smoothness that perfectly complements the seafood’s natural sweetness.
• Balanced protein combination: Using both grilled salmon and shrimp offers textural contrast and diverse flavors in every bite.
• Simple ingredients: With just a handful of fresh and pantry staples, you can create a restaurant-quality pasta dish at home.
• Impressive but easy to prepare: It looks gourmet but comes together in under 30 minutes, perfect for busy cooks.
• Versatile for customization: You can tweak this recipe to suit different dietary needs or ingredient availability.

Ingredients You’ll Need

Every ingredient in this Grilled Salmon & Shrimp Fettuccine Alfredo plays a key role in delivering flavor, texture, and color, making the final plate as beautiful as it is delicious.

• Fettuccine pasta: The flat noodles hold the creamy Alfredo sauce wonderfully, ensuring every bite is coated.
• Salmon fillets: Fresh, skin-on salmon adds rich flavor and a flaky texture when grilled.
• Shrimp: Peeled and deveined shrimp cook quickly and bring a natural sweetness that complements the salmon.
• Heavy cream: The backbone of the Alfredo sauce, providing its silky, luxurious texture.
• Butter: Adds depth and richness to the sauce while helping to meld all ingredients together.
• Garlic: Fresh garlic infuses the sauce with a warm, aromatic kick.
• Parmesan cheese: Freshly grated Parmesan melts into the sauce for sharp, cheesy goodness.
• Olive oil: Used for grilling and adding a mild fruitiness to the seafood.
• Fresh parsley: Brightens the dish with color and a hint of herbaceous freshness.
• Salt and pepper: Essential for seasoning and enhancing the natural flavors.

Variations for Grilled Salmon & Shrimp Fettuccine Alfredo

This recipe is wonderfully adaptable — feel free to mix it up based on what you love or what’s in your pantry. Switching out ingredients or adjusting flavors makes it your own special creation.

• Swap seafood: Substitute chicken breast or scallops if you prefer different proteins.
• Make it spicy: Add crushed red pepper flakes or a dash of cayenne for a little heat.
• Dairy-free version: Use coconut cream and nutritional yeast instead of heavy cream and cheese.
• Vegetable boost: Toss in steamed broccoli, spinach, or sun-dried tomatoes for extra color and nutrition.
• Herb variations: Experiment with basil, dill, or chives instead of parsley to alter the flavor profile.

How to Make Grilled Salmon & Shrimp Fettuccine Alfredo

Step 1: Prepare and Grill the Seafood

Start by seasoning the salmon fillets and shrimp with salt, pepper, and a drizzle of olive oil. Heat your grill or grill pan to medium-high and cook the salmon for about 4-5 minutes per side until just cooked through and flaky. Grill the shrimp for 1-2 minutes on each side until pink and opaque. Remove and set aside to rest.

Step 2: Cook the Fettuccine

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and reserve a cup of pasta water to adjust sauce consistency later if needed.

Step 3: Make the Alfredo Sauce

In a large skillet over medium heat, melt butter and sauté minced garlic until fragrant but not browned. Slowly add the heavy cream, stirring constantly. Allow it to simmer gently, then gradually whisk in the grated Parmesan cheese until fully melted and the sauce is thick and creamy.

Step 4: Combine Pasta and Sauce

Add the cooked fettuccine to the Alfredo sauce in the skillet, tossing to coat every strand evenly. If the sauce feels too thick, add reserved pasta water a little at a time to reach your desired consistency.

Step 5: Add the Grilled Seafood

Slice the grilled salmon into bite-sized pieces and toss together with the shrimp. Gently fold the seafood into the creamy pasta, allowing the flavors to meld. Finish with a sprinkle of fresh parsley, extra Parmesan, and a cracked black pepper grind.

Pro Tips for Making Grilled Salmon & Shrimp Fettuccine Alfredo

• Use fresh seafood: Fresh salmon and shrimp provide the best flavor and texture for this dish.
• Don’t overcook the seafood: Grill just until cooked to keep salmon flaky and shrimp tender.
• Reserve pasta water: Adding it gradually helps you control the Alfredo sauce thickness perfectly.
• Grate your own Parmesan: Pre-grated cheese won’t melt as smoothly or provide the same flavor.
• Serve immediately: Alfredo sauce thickens as it cools—enjoy it hot and creamy for best results.

How to Serve Grilled Salmon & Shrimp Fettuccine Alfredo

Garnishes

Fresh parsley or basil sprigs add a burst of green color and freshness on top. A squeeze of lemon juice brightens the richness, and a light dusting of extra Parmesan cheese adds sharp, salty flavor.

Side Dishes

Crisp garlic bread or a side Caesar salad pairs beautifully with the creamy pasta, creating a balanced meal that’s both satisfying and fresh.

Creative Ways to Present

Serve the pasta in shallow bowls for a rustic feel or on elegant white plates for a restaurant-style presentation. For an extra touch, drizzle with a little herb-infused olive oil or scatter toasted pine nuts over the top for crunch.

Make Ahead and Storage

Storing Leftovers

Place any leftover Grilled Salmon & Shrimp Fettuccine Alfredo in an airtight container and refrigerate for up to 2 days. Separate the seafood and pasta if possible to retain texture.

Freezing

Freezing is not recommended for this dish as the creamy Alfredo sauce may separate and seafood texture can become rubbery upon thawing.

Reheating

Reheat gently on the stove over low heat, stirring constantly. Add a splash of cream or milk to restore the sauce’s silky texture and prevent it from drying out.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used, but be sure to thaw and pat them dry thoroughly before grilling to avoid excess moisture and ensure a nice sear.

Is Grilled Salmon & Shrimp Fettuccine Alfredo suitable for meal prep?

It can be made ahead but tastes best fresh; if prepping, store pasta and seafood separately and combine when reheating for best texture.

Can I substitute the heavy cream with a lighter option?

You can use half-and-half or a mixture of milk and cream, but the sauce will be less rich and less creamy.

What’s the best way to grill salmon evenly?

Use a medium-high heat grill, oil the grates well, and avoid flipping more than once to keep the salmon intact and evenly cooked.

Can this recipe be made gluten-free?

Absolutely! Swap fettuccine for gluten-free pasta to enjoy the dish without compromising flavor or texture.

Final Thoughts

This Grilled Salmon & Shrimp Fettuccine Alfredo is a true crowd-pleaser that balances rich, creamy sauce with fresh, flavorful seafood. Whether you’re a seasoned cook or a pasta novice, this recipe invites you to create something extraordinary with simple ingredients and easy steps. Give it a try for your next dinner — you won’t regret it!

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