If you’re on the hunt for a dish that brings together the best of creamy comfort and vibrant seafood, look no further than Salmon and Shrimp Alfredo. This irresistible recipe pairs tender salmon chunks and juicy shrimp with ribbons of pasta, all tossed in a rich, garlicky Alfredo sauce. Every bite is a little celebration of contrasting textures and flavors, with the seafood lending sweet, buttery notes to that classic Parmesan creaminess. Whether it’s for a weeknight dinner or a special occasion, this Salmon and Shrimp Alfredo puts a restaurant-worthy meal right on your table—no reservations required!

Salmon and Shrimp Alfredo Recipe - Recipe Image

Ingredients You’ll Need

Salmon and Shrimp Alfredo is proof that you don’t need a ton of complicated ingredients to create something extraordinary. Each element here brings its own magic, enhancing either the taste, texture, or even the gorgeous color of your finished plate.

Salmon fillets (2 x 6 oz, skin removed and cut into chunks): Rich and savory, salmon adds a luxurious, flaky texture that soaks up the creamy sauce beautifully.
Shrimp (8 oz, peeled and deveined): Plump, delicate shrimp provide a lovely seafood sweetness and turn a gorgeous pink when cooked.
Fettuccine or pasta of choice (12 oz): Wide strands like fettuccine trap the sauce, but you can use any pasta you love.
Olive oil (2 tbsp): Helps sear the seafood to golden perfection without sticking.
Unsalted butter (3 tbsp): Gives the Alfredo sauce its classic silky richness and gloss.
Garlic (4 cloves, minced): This is the aromatic base of the sauce and delivers a fragrant kick.
Heavy cream (1 cup): Brings decadence and true creaminess to every bite.
Whole milk (1/2 cup): Balances out the richness so the sauce isn’t too heavy.
Freshly grated Parmesan cheese (1 cup): The king of flavor—sharp, nutty, and essential for Alfredo magic.
Black pepper (1/4 tsp): Adds just enough heat to liven up the creamy sauce.
Salt to taste: Essential for boosting all the natural flavors in the dish.
Crushed red pepper flakes (1/4 tsp, optional): For those who love a subtle kick of heat.
Chopped fresh parsley (2 tbsp): Sprinkled on top for a fresh, herby pop of color and flavor just before serving.

How to Make Salmon and Shrimp Alfredo

Step 1: Cook the Pasta

Bring a big pot of salted water to a boil and cook your fettuccine (or favorite pasta) until just al dente, about a minute shy of the package instructions. Reserve half a cup of starchy pasta water before draining—this is the secret weapon for making your Salmon and Shrimp Alfredo gloriously silky later on.

Step 2: Sear the Salmon

While the pasta bubbles away, heat olive oil in a large skillet over medium heat. Add the salmon chunks and let them sear undisturbed for two to three minutes per side. You’re aiming for lightly golden all over and cooked through, but still tender. Gently transfer the salmon to a plate as soon as it’s done so it holds its perfect texture.

Step 3: Cook the Shrimp

In the same skillet (hello, flavorful fond!), add your shrimp. Cook them for two to three minutes per side, just until the shrimp turn pink and opaque. Overcooking will make them rubbery, so keep an eye on their color. Move the shrimp to the plate with the salmon once they’re ready.

Step 4: Build the Alfredo Sauce

Reduce the heat to medium-low and toss in your butter. Once it’s melted and bubbling, add the minced garlic and sauté for about a minute, letting the kitchen fill up with that warm, inviting aroma. Pour in the heavy cream and milk, stir, and bring the mixture to a gentle simmer. Now, whisk in the Parmesan cheese, black pepper, and a pinch or two of salt. Keep stirring until the sauce becomes smooth and just a bit thickened, about three to five minutes.

Step 5: Combine Pasta, Salmon, and Shrimp

Time for the grand finale! Toss your cooked pasta directly into the skillet, nestling the salmon chunks and shrimp into that velvety Alfredo. Gently toss everything to coat, taking care not to break up the salmon. If your sauce feels too thick, add splashes of the reserved pasta water until it’s glossy and perfect. Finish with a sprinkle of crushed red pepper flakes (if using) and a generous amount of fresh parsley.

How to Serve Salmon and Shrimp Alfredo

Garnishes

Garnishing Salmon and Shrimp Alfredo is all about contrast. Shower each plate with fresh chopped parsley and a little extra grated Parmesan for a pop of color and flavor. If you want to turn up the vibrancy, a pinch of lemon zest or a few grinds of black pepper will give it a zingy finish that lights up the plate.

Side Dishes

Pairing is key for a meal that feels special! Try a crisp green salad tossed in a lemony vinaigrette or a simple arugula salad for freshness. Buttery garlic bread or warm focaccia are classic choices that are perfect for soaking up every drop of that luscious Salmon and Shrimp Alfredo sauce.

Creative Ways to Present

Get playful with your presentation! Mound the pasta high in wide bowls and scatter the seafood artfully on top. For individual servings, twirl the fettuccine with tongs and nestle the salmon and shrimp around the swirl. Serving family-style in a big platter also creates a stunning centerpiece for the table—just don’t forget to bring a ladle for extra sauce!

Make Ahead and Storage

Storing Leftovers

Extra Salmon and Shrimp Alfredo will keep in an airtight container in the fridge for up to two days. As with most creamy pastas, the sauce will thicken a bit as it sits, but the flavors continue to meld beautifully overnight.

Freezing

While technically possible, freezing can alter the creamy texture of Alfredo sauce, sometimes making it separate when reheated. For best quality, freeze the pasta, seafood, and sauce separately if you must, and thaw slowly in the fridge before reheating.

Reheating

When ready to enjoy your Salmon and Shrimp Alfredo again, gently reheat it on the stove over low heat, adding a splash of milk or cream to help the sauce loosen and regain its original silkiness. Stir gently to keep the seafood tender and avoid overcooking.

FAQs

Can I substitute a different pasta in this recipe?

Absolutely! While fettuccine is a classic for Salmon and Shrimp Alfredo, any long pasta like linguine or spaghetti will hold the sauce well. You can even use short shapes like penne or rigatoni—whatever makes you happy.

Is it possible to use pre-cooked or frozen shrimp?

Yes, you can save time with pre-cooked shrimp; just toss them in at the end to warm through. If using frozen shrimp, thaw thoroughly and pat dry before cooking so they sear instead of steam.

What can I use instead of heavy cream?

If you want to lighten things up, try using half-and-half or even evaporated milk, though the sauce won’t be quite as rich. A touch of cream cheese can also give you a similar creamy finish if that’s what you have on hand.

Can I make this Salmon and Shrimp Alfredo gluten free?

Definitely—just substitute your favorite gluten-free pasta. Be sure to check that the Parmesan is labeled gluten free as well, and you’re all set for a celiac-friendly indulgence!

Are there any ways to add more vegetables?

Absolutely! You can stir in baby spinach, peas, or steamed broccoli right at the end for extra color and nutrition. Sun-dried tomatoes or roasted red peppers also add gorgeous flavor and brightness to your Salmon and Shrimp Alfredo.

Final Thoughts

There’s something truly special about making Salmon and Shrimp Alfredo at home—it feels luxurious but is really so simple to pull together. It’s a dish that never fails to impress, bursting with creamy, seafood goodness in every forkful. Give this recipe a try, and you’ll see just how easy and rewarding it is to bring a little fine-dining energy into your own kitchen!

Salmon and Shrimp Alfredo Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious and creamy seafood pasta dish with this Salmon and Shrimp Alfredo recipe. Tender salmon and succulent shrimp are nestled in a rich Alfredo sauce served over fettuccine, creating a decadent meal perfect for any occasion.

Ingredients

Scale

Salmon:

2 salmon fillets (6 oz each), skin removed and cut into chunks

Shrimp:

8 oz shrimp, peeled and deveined

Pasta:

12 oz fettuccine or pasta of choice

Alfredo Sauce:

2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup whole milk
1 cup freshly grated Parmesan cheese
1/4 tsp black pepper
Salt to taste
1/4 tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley

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Instructions

Cook the Pasta: Prepare the pasta according to package instructions. Set aside, saving 1/2 cup of pasta water.
Sear the Salmon: Sear salmon in olive oil until cooked and golden. Set aside.
Cook the Shrimp: Cook shrimp until pink and opaque. Set aside.
Make the Sauce: Sauté garlic, add cream and milk, simmer, then whisk in Parmesan, pepper, and salt. Combine pasta, salmon, and shrimp in the sauce.
Final Touches: Adjust sauce consistency, sprinkle with red pepper flakes and parsley before serving.