Salmon and Shrimp Alfredo
A rich, restaurant-quality Salmon and Shrimp Alfredo featuring perfectly seared seafood tossed in a velvety, garlic-infused cream sauce.
- Searing the salmon and shrimp separately prevents overcooking and locks in moisture.
- Deglazing the pan with garlic and cream captures the savory fond for a deeper flavor profile.
- Emulsifying the pasta water with freshly grated Parmesan creates a velvety sauce that clings to every noodle.
I still remember the evening I tried to impress my partner with a seafood pasta, only to end up with rubbery shrimp and salmon that tasted like dry cardboard.
It was humiliating.
The issue lies in the thermal mass of the pan and the wildly different cooking rates of bivalves, crustaceans, and fish. Most home cooks toss everything into the cream at once, which absolutely ruins the delicate proteins.
To fix this, we sear the seafood separately first, using a heavy cast-iron skillet to get a gorgeous crust while keeping the interiors juicy. Then, we build the sauce in the same pan, scraping up those delicious browned bits—the fond—before tossing in the pasta.
Trust me, it is a game-changer.
Salmon and Shrimp Alfredo 😋
Ingredients
- 8 oz fettuccine pasta
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb salmon fillet, skin removed, cut into 1-inch cubes (can use thawed frozen salmon fillets)
- 1.5 tsp Diamond Crystal kosher salt (divided)
- 1/2 tsp freshly cracked black pepper
- 2 tbsp unsalted butter (divided)
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup reserved pasta water
- Fresh parsley, chopped (for garnish)
Directions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain.
- Pat the shrimp and cubed salmon dry with paper towels, then season with 1 teaspoon of Diamond Crystal kosher salt and black pepper.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the shrimp for 2 minutes per side until pink, then fish them out and set aside.
- In the same skillet, sear the salmon cubes for about 2 to 3 minutes per side until a golden crust forms. Gently transfer them to the plate with the shrimp.
- Reduce the heat to medium and add the remaining tablespoon of butter. Sauté the minced garlic for 30 seconds until fragrant, being careful not to let it burn.
- Pour in the heavy cream, scraping up the browned bits from the bottom of the pan. Simmer for 3 minutes until slightly thickened.
- Stir in the grated Parmigiano-Reggiano cheese until completely melted and smooth.
- Add the cooked fettuccine, seared shrimp, and salmon back into the skillet. Toss gently, adding a splash of the reserved pasta water to emulsify the sauce so it clings to the noodles. Garnish with fresh parsley and serve immediately.
Notes
- Salt Conversion: We use Diamond Crystal kosher salt. If you are using fine table salt, reduce the amount to 1 teaspoon total to avoid over-salting.
- The Science of Cream: Always use heavy cream rather than milk. Heavy cream contains at least 36% milk fat, which prevents the sauce from curdling when heated and interacting with the garlic.
- Workflow Warning: Garlic burns in seconds. Have your heavy cream measured and ready to pour immediately after sautéing to stop the cooking process.
- Cheese Quality: Always grate your own cheese from a block of Parmigiano-Reggiano. Pre-shredded cheese is coated in cellulose, which prevents it from melting smoothly.
- Related Recipes: If you love this flavor profile, you might also enjoy our creamy chicken alfredo or our decadent seafood lasagna roll-ups.
Serving Suggestions
Complete this luxurious meal by pairing it with light, crisp sides to balance the rich, velvety cream sauce.
- A crisp green salad tossed in a light lemon vinaigrette.
- Warm, crusty garlic bread to scoop up any leftover sauce.
- Roasted asparagus spears with a squeeze of fresh lemon juice.
- A chilled glass of Pinot Grigio or Sauvignon Blanc.
Storage and Reheating
Let's be completely honest here.
Alfredo sauce is notoriously finicky when it comes to leftovers. If you throw this in the microwave on high, you will end up with a puddle of yellow oil and clumped cheese.
Store leftovers in an airtight container in the fridge for up to two days.
To reheat, place the pasta in a skillet over low heat and add a splash of milk or cream. Stir constantly with a silicone spatula, letting the gentle heat slowly coax the emulsion back together until it is creamy and smooth once more.
Ingredient Substitutes
Here are a few easy swaps if you need to adapt this recipe based on what is in your pantry.
- Fettuccine: Penne or rigatoni work beautifully to catch the rich sauce.
- Heavy Cream: You can use half-and-half mixed with a teaspoon of cornstarch, though the sauce will be less rich.
- Seafood: If you don't have salmon, try making a garlic butter shrimp and steak variation instead.
- Parmigiano-Reggiano: Pecorino Romano can be used, but it will add a saltier, tangier bite.
I hope this comforting dish brings as much joy to your dinner table as it does to mine. Pour yourself a glass of wine, take your time searing that seafood, and enjoy every single bite of this velvety goodness.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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