Grilled Salmon Shrimp Alfredo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
225 g fettuccine pasta
02 -
2 salmon fillets (170 g each)
03 -
225 g large shrimp, peeled and deveined
04 -
15 ml olive oil
05 -
30 g butter
06 -
2 cloves garlic, minced
07 -
360 ml heavy cream
08 -
100 g grated Parmesan cheese
09 -
Salt and freshly ground black pepper, to taste
10 -
2 g Italian seasoning
11 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
Cook the fettuccine in generously salted boiling water following package instructions until al dente. Drain thoroughly and set aside.
02 -
Evenly season the salmon fillets and shrimp with salt, pepper, and Italian seasoning.
03 -
Preheat a grill or grill pan to medium heat. Lightly brush the salmon with olive oil and grill for 4–5 minutes per side, ensuring the flesh flakes easily and is cooked through.
04 -
Place shrimp on the grill and cook for 2–3 minutes per side until pink and opaque. Remove from heat and set aside with the salmon.
05 -
In a large skillet over medium heat, melt butter. Add the minced garlic and sauté for about 1 minute until fragrant.
06 -
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, for 3–4 minutes until slightly thickened.
07 -
Stir in the grated Parmesan cheese until fully melted and the sauce becomes creamy. Adjust the seasoning with salt and pepper as needed.
08 -
Add the cooked fettuccine to the skillet, tossing gently until the pasta is uniformly coated with the Alfredo sauce.
09 -
Divide the sauced pasta onto serving plates. Top with grilled salmon fillet and shrimp. Garnish with fresh chopped parsley if desired. Serve immediately while hot.
# Notes:
01 -
For even grilling, allow seafood to reach room temperature before cooking. Do not overcook shrimp to maintain a tender texture.