Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Cook the salmon: In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add salmon chunks, season with salt and pepper, and cook for 3–4 minutes until lightly golden and just cooked through. Remove and set aside.
- Cook the shrimp: In the same skillet, add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside with the salmon.
- Make the Alfredo sauce: Melt 2 tablespoons butter in the skillet. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and stir gently.
- Add cheese: Stir in Parmesan cheese and Italian seasoning. Let simmer for 3–5 minutes until the sauce thickens into a creamy consistency.
- Combine everything: Return the cooked salmon and shrimp to the skillet along with the drained pasta. Toss gently until everything is coated in the Alfredo sauce.
- Finish: Add lemon juice if desired for brightness. Garnish with parsley and extra Parmesan before serving.
Recipe Details
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 3
Difficulty: Easy
Variations & Substitutions
- Add baby spinach or steamed broccoli for extra color and nutrition.
- Use penne or spaghetti instead of fettuccine if preferred.
- Swap heavy cream for half-and-half for a lighter sauce.
- Add a pinch of chili flakes for a subtle spicy kick.
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