Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
If you are craving a meal that feels indulgent yet fresh and vibrant, the Grilled Salmon & Shrimp Fettuccine Alfredo Recipe is here to delight your senses. This dish marries the rich, creamy texture of classic Alfredo sauce with the smoky, charred flavors of perfectly grilled salmon and shrimp, making every bite a celebration of taste and texture. Whether it’s a special occasion or a cozy weekend dinner, this recipe promises a luxurious experience that’s surprisingly simple to create.
Ingredients You’ll Need
Gathering the right ingredients is key to mastering the Grilled Salmon & Shrimp Fettuccine Alfredo Recipe. Each one plays a crucial role, contributing to the luscious creaminess, smoky seafood delight, and fresh pops of flavor in the dish.
- 8 oz fettuccine pasta: The perfect base with broad ribbons that hold onto the rich Alfredo sauce beautifully.
- 1 salmon fillet (about 6 oz), skin removed: Provides a tender, flaky texture and smoky flavor from grilling.
- 12 large shrimp, peeled and deveined: Adds a sweet and succulent seafood burst to every mouthful.
- 2 tbsp olive oil, divided: Used for grilling and to enhance the seafood’s flavor without overpowering.
- Salt and pepper, to taste: Essential for seasoning and bringing out the natural flavors.
- 3 tbsp butter: The base of a rich, silky Alfredo sauce that clings to the pasta.
- 3 cloves garlic, minced: Adds an irresistible aroma and depth to the sauce.
- 1 1/2 cups heavy cream: Creates the creamy, velvety texture that defines Alfredo sauce.
- 1 cup grated Parmesan cheese: Gives the sauce a sharp, savory punch and smooth finish.
- Fresh parsley, chopped (for garnish): Brightens the dish with color and a hint of herbal freshness.
- Optional: lemon wedges: For a light, zesty contrast that complements the seafood perfectly.
How to Make Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
Step 1: Prepare Your Grill and Season Seafood
Start by heating your grill or grill pan to medium-high heat, creating that perfect searing environment. While it’s warming up, season your salmon and shrimp simply with salt, pepper, and a drizzle of olive oil. This straightforward seasoning allows the natural seafood flavors and smoky grill marks to shine through.
Step 2: Grill the Salmon and Shrimp
Place the salmon on the grill first, grilling for about 4 to 5 minutes on each side until it’s cooked through and just flaky. The shrimp will need less time — just 2 to 3 minutes per side until they turn pink and opaque. Once done, set the seafood aside to rest while you finish the main elements of the dish.
Step 3: Cook the Fettuccine Pasta
Bring a pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. This ensures your pasta has just the right bite to complement the creamy sauce and substantial seafood topping. Drain and set aside, ready to be tossed in that luscious Alfredo sauce.
Step 4: Craft the Creamy Alfredo Sauce
In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté gently until fragrant, about one minute, being careful not to brown the garlic. Next, pour in the heavy cream and bring it to a gentle simmer. Let it cook for 3 to 4 minutes, stirring regularly until the sauce slightly thickens and starts to envelop the pan with creamy goodness.
Step 5: Combine Cheese and Seasoning
Stir the grated Parmesan cheese into the simmering cream sauce until it melts completely and the mixture becomes smooth and velvety. Taste and adjust seasoning with salt and freshly ground black pepper. This step is where the sauce transforms into that unmistakable Alfredo glory, rich yet balanced.
Step 6: Toss Pasta and Serve with Grilled Seafood
Add the cooked fettuccine directly to the skillet and toss it thoroughly to coat every ribbon in the silky Alfredo sauce. When ready to serve, plate the pasta and beautifully arrange the grilled salmon fillet and shrimp on top. Sprinkle with fresh parsley and offer lemon wedges on the side for anyone wanting a citrusy lift.
How to Serve Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
Garnishes
Fresh parsley is more than just a pretty touch; it brings a vibrant, herbal note that cuts through the richness of the Alfredo sauce. A squeeze of lemon from the wedges adds a lively brightness that complements both the salmon and shrimp beautifully.
Side Dishes
Pairing this dish with a crisp green salad or steamed seasonal vegetables like asparagus or broccoli adds balance and texture to the meal. The lightness and slight crunch from these sides create a perfect contrast to the creamy pasta and tender seafood.
Creative Ways to Present
For special occasions, serve the pasta nests topped with a chunk of salmon and a ring of shrimp around it, garnished with a sprig of parsley and a thin lemon slice. Presenting the dish on warm plates enhances the dining experience, keeping your Grilled Salmon & Shrimp Fettuccine Alfredo Recipe temptingly warm from the first bite to the last.
Make Ahead and Storage
Storing Leftovers
Any uneaten Grilled Salmon & Shrimp Fettuccine Alfredo Recipe can be stored in an airtight container in the refrigerator for up to two days. To keep the seafood moist, it’s best to store the pasta and seafood separately if possible.
Freezing
While the creamy Alfredo sauce doesn’t freeze as well due to texture changes, you can freeze the cooked grilled salmon and shrimp wrapped tightly in foil or plastic wrap for up to one month. When ready to eat, thaw overnight in the refrigerator.
Reheating
Rewarm the Alfredo pasta gently on the stovetop over low heat with a splash of cream or milk to restore its silky texture. Reheat the seafood carefully, either by lightly warming in a skillet or briefly in the oven to retain its tender, juicy profile without overcooking.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fettuccine is classic for Alfredo, you can substitute with linguine, tagliatelle, or even penne. Just make sure to adjust cooking times based on the pasta type.
Is it possible to make this recipe dairy-free?
It’s a bit challenging since the sauce relies heavily on butter, cream, and Parmesan, but swapping with dairy-free butter, coconut cream, and nutritional yeast can create a similar flavorful experience.
How do I know when the salmon and shrimp are cooked perfectly?
Look for opaque, firm flesh in salmon that flakes easily with a fork, and shrimp that turn pink and curl into a loose “C” shape. Overcooking leads to toughness, so keep a close eye during grilling.
Can I prepare parts of this dish in advance for a dinner party?
Definitely! You can grill the seafood and cook the pasta ahead, refrigerate them separately, then quickly warm the Alfredo sauce and toss everything together just before serving for a fresh and impressive meal.
What wine pairs well with Grilled Salmon & Shrimp Fettuccine Alfredo Recipe?
A crisp, unoaked Chardonnay or a light Sauvignon Blanc works beautifully, balancing the creamy sauce and complementing the smoky seafood flavors without overpowering.
Final Thoughts
There’s something so comforting and special about the Grilled Salmon & Shrimp Fettuccine Alfredo Recipe that makes it a standout option for your next meal. The harmony of smokiness, creaminess, and fresh herbs creates a satisfying yet delicate dish that’s sure to impress. I hope you enjoy making and sharing this recipe just as much as I do — it’s a true crowd-pleaser!
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Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Grilled Salmon & Shrimp Fettuccine Alfredo combines perfectly grilled seafood with creamy, garlicky Alfredo sauce tossed with tender fettuccine pasta. Ready in just 35 minutes, this dish offers a flavorful and elegant meal perfect for seafood lovers looking for a comforting yet sophisticated dinner.
Ingredients
Pasta
- 8 oz fettuccine pasta
Seafood
- 1 salmon fillet (about 6 oz), skin removed
- 12 large shrimp, peeled and deveined
Sauce
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
Garnish (Optional)
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Preheat Grill: Preheat your grill or grill pan over medium-high heat to prepare for cooking the seafood.
- Season Seafood: Season the salmon fillet and shrimp with salt, pepper, and 1 tablespoon of olive oil to enhance their flavor and prevent sticking.
- Grill Seafood: Grill the salmon for about 4-5 minutes per side until it is cooked through and flaky. Grill the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove both from the grill and set aside.
- Cook Pasta: Boil the fettuccine pasta according to the package instructions until al dente. Drain the pasta and set it aside for combining with the sauce.
- Make Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to brown it.
- Add Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Continue to cook for 3-4 minutes until the sauce slightly thickens.
- Incorporate Cheese: Stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add the cooked fettuccine to the Alfredo sauce and toss well to coat the pasta evenly.
- Serve: Plate the sauced pasta, then top each serving with the grilled salmon and shrimp. Garnish with chopped fresh parsley and optional lemon wedges for a fresh, bright finish.
Notes
- Ensure the salmon is skinless for easier grilling and serving.
- Do not overcook shrimp, as they can become tough; they cook quickly on the grill.
- Use freshly grated Parmesan for the best flavor and smoother sauce texture.
- Feel free to substitute fettuccine with other pasta types like linguine or tagliatelle.
- Lemon wedges add a nice acidity that balances the rich Alfredo sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
