Grilled Salmon Shrimp Alfredo

Grilled Salmon and Shrimp Alfredo is the kind of recipe I reach for when I want something restaurant-worthy but still comforting on a busy weeknight. Juicy shrimp and perfectly grilled salmon sit on a bed of creamy Parmesan Alfredo and fettuccine—talk about a showstopper for seafood lovers.

The first time I made this was for a family weekend dinner after a trip to the local fish market. My kids now think of this as our celebration meal for birthdays and milestones.

Ingredients

• Fettuccine pasta: gives that classic Alfredo texture and the wide noodles hold the sauce well. Look for good quality dried Italian brands.
• Salmon fillets: bring a buttery richness and are especially tasty with a light char from the grill. Choose wild-caught if possible and check for freshness by making sure the flesh is firm.
• Large shrimp: provide that distinct sweet flavor and tender bite. Fresh or frozen both work—just make sure they are peeled and deveined.
• Olive oil: prevents sticking on the grill while adding mellow flavor. Opt for extra virgin if you want more of that fruity aroma.
• Butter: is essential for starting the Alfredo sauce. A creamy European style can add extra richness.
• Garlic: brings the magic to Alfredo. Freshly minced garlic is always better than jarred.
• Heavy cream: is what makes this sauce so decadent. Go for full-fat cream for the best result.
• Grated Parmesan cheese: melts smoothly and gives the Alfredo its signature tang. Shred from a block for better melting.
• Salt and black pepper: are your main seasoning anchors. Taste before serving and adjust as needed.
• Italian seasoning: builds in herby depth without fussing with separate jars.
• Fresh parsley: as a garnish adds color and a lively bite. Choose vibrant green sprigs with no wilting.

Step-by-Step Instructions

Cook the Fettuccine:

Boil a large pot of salted water then cook the fettuccine according to the package directions until just al dente. Drain and set aside while you work on the rest.

Season and Prep the Seafood:

Pat the salmon fillets and shrimp dry with paper towels. Sprinkle both generously with salt pepper and Italian seasoning for the best flavor crust.

Grill the Salmon:

Brush the salmon fillets lightly with olive oil. Heat a grill or grill pan to medium. Place the salmon skin side down and grill for four to five minutes on each side until just cooked through and opaque but still juicy.

Grill the Shrimp:

Once the salmon is done lay out the shrimp on the grill. Grill them for about two to three minutes per side just until the shrimp curl up and turn bright pink.

Start the Alfredo Sauce:

In a big skillet melt the butter over medium heat. Toss in the minced garlic and let it cook gently for one minute without letting it brown. This step sets the whole sauce up with deep flavor.

Simmer the Cream:

Pour in the heavy cream and keep the heat at medium. Bring it to a gentle simmer and stir every so often for three to four minutes until it thickens and coats the back of a spoon.

Melt in the Cheese:

Add the grated Parmesan slowly stirring so it melts into the cream. Keep stirring until the sauce becomes silky and smooth. Taste for salt and pepper and adjust to your liking.

Toss the Pasta:

Add the drained fettuccine to the skillet with the Alfredo sauce. Use tongs to toss everything until the noodles are glossy and coated.

Plate and Garnish:

Divide the creamy Alfredo pasta among your plates. Top each with a grilled salmon fillet and a pile of shrimp. Finish with a sprinkle of fresh chopped parsley if you like and get ready to enjoy.

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Parmesan is my forever ingredient in this recipe. Shaving it fresh over the hot pasta always reminds me of the summer we spent on the Italian coast catching sight of little trattorias making Parmesan rain down over plates just like this. My kids still argue over who gets the extra cheese.

Storage Tips

If you plan to have leftovers store the pasta and sauce separately from the seafood in airtight containers in the fridge. Seafood is best eaten within one to two days so try to reheat salmon and shrimp gently in a skillet with a splash of water or cream to avoid drying out. Alfredo sauce will thicken in the fridge but loosens right up when warmed.

Ingredient Substitutions

No fettuccine Swap in linguine or tagliatelle for a similar hearty texture. For a lighter twist half and half can stand in for heavy cream but do not try using milk or the sauce will thin out too much. Pecorino Romano is a great swap if you want a sharper cheese flavor and any firm white fish can take the place of salmon.

Serving Suggestions

This dish pairs beautifully with lemony garlic bread or a crisp green salad with arugula and shaved fennel. For more color toss in steamed broccoli or asparagus just before serving. I always keep a wedge of lemon at the table since a quick squeeze brightens every bite.

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A Little History

Classic Alfredo got its start in Rome with nothing more than butter Parmesan and pasta water. It was American cooks who turned it into a creamy sauce with heavy cream. Adding grilled seafood is a modern spin that turns a humble pasta into a luxurious feast worthy of celebrations.

Frequently Asked Questions

→ How do I prevent salmon from sticking to the grill?

Brush salmon fillets with olive oil and ensure your grill grates are clean and well-oiled before placing the fish.

→ Can I use other types of pasta?

Yes, linguine or spaghetti also work well if you don't have fettuccine on hand.

→ Is it necessary to devein shrimp before grilling?

Yes, deveining ensures better texture and removes grit, giving you more flavorful shrimp.

→ How can I make the Alfredo sauce creamier?

Simmer the sauce a bit longer to thicken or add extra Parmesan cheese for a richer consistency.

→ Can I prepare the seafood ahead of time?

Yes, you can grill the salmon and shrimp earlier, but reheat gently to maintain their texture.