Salmon & Shrimp Alfredo Recipe

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  • 8 ounces fettuccine pasta
  • 8 ounces salmon fillet, skinless
  • 8 ounces large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
  • Red pepper flakes (optional, for some heat)
  • Fresh parsley for garnish


  1. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
  2. Season the salmon fillet and shrimp with a pinch of salt and black pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillet and cook for about 4-5 minutes on each side until it’s cooked through. Once cooked, remove the salmon from the skillet and set it aside.
  4. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes until fragrant.
  5. Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. Remove the shrimp and set them aside with the salmon.
  6. In the skillet, pour in the heavy cream and chicken or vegetable broth. Stir well and let it simmer for a few minutes.
  7. Add the grated Parmesan cheese to the creamy sauce. Stir continuously to melt the cheese and create a smooth, thick sauce.
  8. Slice the cooked salmon into bite-sized pieces and return it, along with the shrimp, to the skillet. Stir to combine and heat the seafood through in the sauce.
  9. Season the sauce with salt, pepper, and red pepper flakes if you desire a bit of heat.
  10. Toss the cooked fettuccine pasta into the skillet with the creamy seafood sauce and stir to coat the pasta evenly.
  11. Sprinkle chopped fresh basil over the top for added flavor and garnish with fresh parsley.
  12. Serve hot and enjoy your homemade Salmon and Shrimp Alfredo!

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