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With this combo of juicy seafood and velvety pasta, you’ll have a creamy, fancy dinner that feels straight from your favorite spot. Smoky, grilled flavors meeting smooth, cheesy sauce take this dish to another level—perfect if you wanna spoil yourself, or share something special.
I started cooking this after craving my go-to pasta from a local spot. Messed with the sauce a few times until it felt just right. Now, whenever something good happens in the family, this is what we celebrate with.
Inviting Ingredients
- Heavy cream is key for that dreamy, silky texture
- Olive oil (extra virgin is ideal) gets the seafood nice and charred
- Fettuccine pasta for a base that soaks up every drop of sauce
- Salmon fillets (leave the skin on for max flavor from the grill)
- Parmesan cheese, freshly grated so it melts without lumps
- Large shrimp, raw and fresh if you can, for tenderness
- Butter, unsalted gives you better control of seasoning
- Italian seasoning builds a cozy, herby layer in both sauce and seafood
- Garlic, minced fresh for punchy, mouthwatering alfredo
- Fresh parsley for some color and balance up top
Step-by-Step Directions
- Finish and plate
- Twirl up the fettuccine inside shallow bowls, nestle in a piece of salmon, and add a few shrimp up top. Sprinkle some fresh parsley and more parmesan if you want a little extra kick.
- Bring it together
- Sauce is ready? Toss the cooked pasta right into that pan and mix well. Use your tongs to coat every noodle with the creamy alfredo so it’s not just sitting on top.
- Add the cheese
- Move the pan away from the heat before stirring in the parmesan bit by bit. This avoids any clumping and keeps your sauce smooth.
- Get the sauce going
- Once you’ve toasted the garlic in butter, slowly pour in the cream and let it come up to a happy simmer. Stir now and then, letting it thicken just enough to cling to a spoon.
- Start the sauce base
- Melt the butter first, then add the chopped garlic. You want it fragrant, not brown—it takes a minute or so to get just right.
- Sear the shrimp
- Skewer those jumbo shrimp so they don’t slip through the grill. Cook them about 2 minutes per side—they’ll be pink and cooked through but not rubbery.
- Grill up the salmon
- Once the grill or pan’s hot, place the fish skin-down first for about 4 minutes, then flip and give it another few minutes. Done when it flakes easy with a fork.
- Prep the seafood
- Dry both salmon and shrimp with paper towels first—you want them brown, not steamed. Season thoroughly with salt, pepper, and Italian seasoning, giving each piece a gentle press.
- Start the pasta
- Drop the noodles into salted water, cooking till just al dente (1 minute less than the box says). Save 1/4 cup of that starchy water for later in case your sauce needs loosening.
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Here’s what changed my mind: springing for a real wedge of Parmigiano Reggiano instead of the green jar. Ever since I started grating it myself, the sauce always turns out perfect. My husband even says it’s better than what we get in town!
Essential Seafood Tips
Look for salmon that’s firm with a nice color and a fresh sea smell—try wild if you want extra flavor but farmed is just fine. Fresh shrimp should be see-through, never have black spots, or smell weirdly like ammonia. Thaw frozen shrimp slowly in the fridge overnight so they taste and feel their best.
Prep Ahead Ideas
This meal’s at its prime straight off the stove, but you can split up the work. Grill your fish and shrimp up to a day ahead, pop them in the fridge, and make the sauce before serving. Warm the sauce gently with a little extra cream so it comes together smooth again—never crank the heat or it’ll split. Mix everything at the end for the tastiest result.
Serving Ideas
Since this pasta’s so rich, pair it with something light—an arugula salad with lemony vinaigrette works great. Crisp white wines like Pinot Grigio or unoaked Chardonnay cut through the sauce and bring out the seafood’s flavor. Want to snag every last bit of alfredo? Toasty garlic bread is a must on the side.
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Common Queries
- → What’s the trick for a smooth Alfredo sauce?
For the smoothest texture, stick to heavy cream and freshly grated Parmesan. Keep stirring until it’s silky, but don’t let it get too hot—it might split otherwise.
- → Can I pick a different pasta type?
Sure! Swap fettuccine for your fave—think spaghetti, penne, or even a healthier whole-grain option if you'd like.
- → How do I know the salmon’s ready?
Perfectly done salmon flakes apart with ease and hits 145°F (63°C). The color will also shift from a see-through tone to a solid, even pinkish hue.
- → What works as a shrimp substitute?
No shrimp? No problem! Switch it up with scallops, chicken breast, or extra salmon—whatever you’ve got handy should taste great.
- → How do I make sure my shrimp doesn’t get rubbery?
Shrimp don't take long—just grill them for 2-3 minutes a side until they turn bright pink and lose their see-through look. Any longer and they’ll be too tough.
- → Can this meal be prepped early?
Yup! You can grill the seafood, boil up the pasta, and whip up the sauce in advance. Just reheat gently while combining everything to keep it creamy and not dried out.