Zesty Alfredo with Salmon and Shrimp

Zesty Alfredo with Salmon and Shrimp

Introduction

Dive into a luxurious plate of creamy Alfredo pasta elevated with delicate flakes of seared salmon, succulent shrimp, and a vibrant splash of lemon. This dish is a sophisticated twist on the classic Alfredo, blending rich and zesty flavors into an unforgettable culinary experience.

History

Alfredo sauce originated in Rome, Italy, in the early 20th century by Alfredo di Lelio. Originally a simple butter and Parmesan combo, it evolved over time, especially in American cuisine, into a creamy delight. Adding seafood and citrus gives this classic a refreshing, modern upgrade.

Ingredients

• 2 salmon fillets (skin removed)
• 1/2 lb shrimp (peeled and deveined)
• 12 oz fettuccine pasta
• 2 tbsp butter
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 lemon (zest and juice)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta: Boil fettuccine until al dente. Reserve 1/2 cup of pasta water and drain the rest.
2. Sear the Salmon: Season salmon with salt and pepper. In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Sear salmon for 3–4 minutes per side until cooked through. Remove and set aside.
3. Cook the Shrimp: In the same skillet, sauté shrimp for about 2 minutes per side until pink. Remove and set aside with the salmon.
4. Build the Sauce: Reduce heat and add remaining butter and minced garlic. Cook for 30 seconds until fragrant. Stir in heavy cream, Parmesan, lemon zest, and lemon juice. Simmer for 2–3 minutes until slightly thickened. Add pasta water if needed to loosen the sauce.
5. Combine Everything: Flake the salmon and return it to the skillet with shrimp. Toss in cooked pasta and gently mix to coat with the lemony sauce.
6. Serve: Plate and garnish with chopped parsley.

Method

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