Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
If you’ve been craving a seafood pasta that feels like a celebration every time you twirl your fork, the Grilled Salmon & Shrimp Fettuccine Alfredo Recipe is about to become your new go-to dish. This irresistible meal combines tender grilled salmon and succulent shrimp with a rich, creamy Alfredo sauce, all tossed with perfectly cooked fettuccine. It’s a dish that’s as elegant as it is comforting, bringing together the smoky char from the grill and the lusciousness of a classic Italian-American sauce in a way that will have you savoring every bite and eager to share it with friends and family.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet essential, bringing a unique flavor or texture that makes the Grilled Salmon & Shrimp Fettuccine Alfredo Recipe truly shine. From fresh seafood to creamy cheese and fragrant herbs, these ingredients work in harmony to create an unforgettable dish.
- 8 ounces fettuccine pasta: The perfect noodle to soak up the creamy Alfredo sauce with its wide ribbons.
- 2 salmon fillets (about 6 ounces each), skin removed: Provides rich, flaky meat that grills wonderfully for a smoky depth.
- 8 ounces large shrimp, peeled and deveined: Adds sweet seafood flavor and a tender bite that complements the salmon.
- 2 tablespoons olive oil: Keeps the seafood moist while adding a touch of fruitiness when grilling.
- 1 teaspoon garlic powder: Infuses the seafood with subtle garlicky warmth without overpowering.
- 1/2 teaspoon paprika: Brings a gentle smokiness and vibrant color to the seasoning.
- Salt and black pepper to taste: Essential to elevate all the natural flavors.
- 3 tablespoons butter: The foundation of a silky, rich Alfredo sauce and perfect for sautéing garlic.
- 3 cloves garlic, minced: Fresh garlic adds brightness and depth to the sauce.
- 1 1/2 cups heavy cream: Creates that dreamy, luscious texture that coats every strand of pasta.
- 3/4 cup grated Parmesan cheese: Melts into the cream for sharp, nutty flavor and thickness.
- 1/4 teaspoon black pepper (or to taste): Adds a touch of warmth and a little bit of spice to balance the creaminess.
- 2 tablespoons chopped fresh parsley (optional, for garnish): Brightens up the dish with its fresh, herbal notes and a pop of color.
How to Make Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente, usually about 8 to 10 minutes. This ensures the pasta is tender yet firm enough to hold up against the creamy sauce. Don’t forget to reserve half a cup of the pasta water before draining—it’s a little secret that helps adjust the sauce’s consistency later on.
Step 2: Season and Grill the Seafood
While the pasta cooks, brush both your salmon fillets and shrimp generously with olive oil. Season them with garlic powder, paprika, salt, and black pepper to create a flavorful crust. Heat your grill pan or outdoor grill to medium-high, then grill the salmon for approximately 4 to 5 minutes on each side until it flakes easily. The shrimp will cook faster, needing just 2 to 3 minutes per side until they turn a gorgeous pink and are cooked through. Keep your grilled seafood warm while you prepare the sauce.
Step 3: Make the Alfredo Sauce
In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté for about 1 minute, just until fragrant—don’t let the garlic brown or it might get bitter! Pour in the heavy cream and bring it to a gentle simmer. Whisk in the Parmesan cheese and freshly ground black pepper, stirring constantly until the sauce is silky smooth and thick enough to coat the back of a spoon. This creamy base is what transforms the dish into a rich indulgence.
Step 4: Combine Pasta and Sauce
Add the cooked fettuccine right into the skillet with the sauce. Toss everything together so each ribbon of pasta gets beautifully coated. If the sauce feels too thick, splash in some reserved pasta water a little at a time until you reach that perfect, velvety consistency. This method also helps the sauce cling better to the noodles.
Step 5: Plate and Top with Seafood
Carefully plate your creamy pasta, then crown it with the grilled salmon fillets and shrimp. You can keep the salmon whole or flake it gently if you prefer. For a finishing touch, sprinkle freshly chopped parsley and an extra handful of Parmesan cheese over the top. Serve immediately to enjoy the best flavors and textures.
How to Serve Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
Garnishes
Fresh chopped parsley is a classic garnish that adds a splash of color and herbal brightness, balancing the richness of the Alfredo sauce beautifully. If you want a little extra flair, a sprinkle of lemon zest or a few red pepper flakes can introduce a subtle zing and make each bite even more exciting.
Side Dishes
Your grilled salmon and shrimp fettuccine shines on its own, but pairing it with a crisp green salad or steamed veggies like asparagus or broccoli makes for a well-rounded meal. Garlic bread or warm focaccia are perfect to mop up any leftover creamy sauce on your plate, making the whole dinner feel extra comforting and satisfying.
Creative Ways to Present
For an elegant dinner party, serve this dish family-style on a large platter garnished with fresh herbs and lemon wedges. Alternatively, you can plate individual portions, placing the seafood neatly on top and drizzling additional Alfredo sauce around for a restaurant-quality presentation that will impress your guests effortlessly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Grilled Salmon & Shrimp Fettuccine Alfredo Recipe, store them in an airtight container in the refrigerator. The seafood and pasta will stay fresh for up to 2 days, though it’s best enjoyed sooner for optimal texture and flavor.
Freezing
Due to the creamy Alfredo sauce and delicate seafood, freezing this dish is not ideal as textures may change upon thawing. For best results, prepare only what you plan to eat, but if you must freeze, separate the pasta and seafood into airtight containers and reheat carefully to avoid overcooking.
Reheating
When reheating, gently warm your leftovers in a skillet over low heat, adding a little milk or cream to loosen the Alfredo sauce if it has thickened. Avoid microwaving at high heat, as this can make the seafood rubbery and the sauce separate. Slow and gentle warming keeps those creamy, luscious qualities intact.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and grilling. This prevents excess moisture and helps achieve a nice char on the shrimp.
Is there a lighter option for the Alfredo sauce?
Yes, you can swap out heavy cream for half-and-half or whole milk to reduce fat, though the sauce will be less rich and slightly thinner. Adding a little cornstarch can help thicken it if desired.
Can I substitute other types of fish for the salmon?
Definitely! Mild flaky fish like cod or tilapia can work well, but grilling times will vary. Keep an eye on the fish so it doesn’t overcook and dry out.
How do I prevent the Alfredo sauce from separating?
Be sure to simmer the cream gently and add the cheese slowly while whisking. Avoid boiling the sauce too vigorously, as high heat can cause the fat to separate from the sauce.
What can I do with leftover grilled salmon and shrimp?
Leftover grilled seafood is fantastic in salads, tacos, or even mixed into scrambled eggs for a tasty twist. Simply store separately from the pasta and sauce for maximum freshness.
Final Thoughts
There’s something truly magical about the Grilled Salmon & Shrimp Fettuccine Alfredo Recipe that turns an ordinary meal into a special occasion. Whether you’re cooking for family or impressing friends, this dish offers a perfect balance of smoky grilled seafood and velvety sauce wrapped around delicious pasta. I hope you enjoy making it as much as I love sharing it—get ready for lots of compliments at the dinner table!
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Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A rich and creamy Grilled Salmon & Shrimp Fettuccine Alfredo combining perfectly grilled seafood with a luscious Parmesan cream sauce tossed through tender fettuccine. This Italian-American main course is a delightful dinner option bringing together smoky, flavorful grilled salmon and shrimp atop a silky Alfredo pasta.
Ingredients
Seafood
- 2 salmon fillets (about 6 ounces each), skin removed
- 8 ounces large shrimp, peeled and deveined
Pasta
- 8 ounces fettuccine pasta
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper (or to taste)
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare and Grill Seafood: Brush the salmon and shrimp with olive oil and season with garlic powder, paprika, salt, and pepper. Heat a grill pan or outdoor grill to medium-high heat. Grill the salmon for about 4–5 minutes per side until it flakes easily. Grill the shrimp for 2–3 minutes per side until pink and cooked through. Set both aside and keep warm.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and black pepper, whisking until the sauce becomes smooth and slightly thickened, about 3–5 minutes.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss to coat evenly with the Alfredo sauce. Use a splash of the reserved pasta water if needed to loosen the sauce to desired consistency.
- Plate and Serve: Serve the creamy pasta topped with grilled salmon and shrimp. Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately while warm.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce richness.
- You can flake the salmon into bite-sized pieces and toss it directly into the pasta if preferred for easier eating.
- Make sure not to overcook the seafood to keep it tender and juicy.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
