If you’re craving a dish that combines the smoky, tender flavors of grilled seafood with the rich, creamy decadence of pasta, this Grilled Salmon & Shrimp Fettuccine Alfredo Recipe is an absolute showstopper. Picture perfectly grilled salmon and shrimp nestled atop a bed of fettuccine, all smothered in a luscious homemade Alfredo sauce that’s silky and indulgent without being overwhelming. This recipe brings restaurant-quality elegance right into your kitchen, perfect for impressing family and friends or simply treating yourself to a comforting, gourmet meal.
Ingredients You’ll Need
This recipe keeps things straightforward and uses essential ingredients that each play a crucial role in building layers of flavor, texture, and color. Each item is easy to find and works in harmony to give you that rich, satisfying dinner you’re dreaming about.
- 8 oz fettuccine pasta: The ideal flat, thick pasta that holds onto creamy sauces beautifully.
- 1 salmon fillet (about 6 oz), skin removed: Provides a tender, flavorful protein with a touch of grilled smokiness.
- 12 large shrimp, peeled and deveined: Adds a sweet, succulent seafood element that cooks quickly and pairs perfectly with salmon.
- 2 tbsp olive oil, divided: Used for grilling and adding moisture, ensuring your seafood doesn’t stick or dry out.
- Salt and pepper, to taste: Essential for seasoning and enhancing the natural flavors of the seafood and Alfredo sauce.
- 3 tbsp butter: Creates the base for a rich and velvety Alfredo sauce.
- 3 cloves garlic, minced: Infuses the sauce with aromatic warmth and depth.
- 1 1/2 cups heavy cream: The key to that luscious, creamy texture everyone loves in Alfredo sauce.
- 1 cup grated Parmesan cheese: Brings sharp, salty flavor and helps thicken the sauce beautifully.
- Fresh parsley, chopped (for garnish): Adds a fresh green pop for color and a hint of herbal brightness.
- Optional: lemon wedges: Offer a zingy contrast to the richness when served alongside.
How to Make Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
Step 1: Prepare and Grill the Seafood
Start by heating your grill or grill pan to medium-high heat so that it’s hot enough to sear the seafood without overcooking. While that’s warming up, season the salmon and shrimp simply with salt, pepper, and half the olive oil. The oil helps create a beautiful char and prevents sticking. Grill the salmon on each side for about 4-5 minutes until it’s just cooked through and juicy. The shrimp only need 2-3 minutes per side before turning a lovely pink and becoming opaque. Once grilled, set them aside so you can focus on the pasta and sauce.
Step 2: Cook the Fettuccine
Boil your pasta in salted water following the package instructions until perfectly al dente — tender but with a slight bite to hold up well against the creamy sauce. Drain the pasta thoroughly to avoid watering down the sauce and set it aside, ready to be coated with that dreamy Alfredo.
Step 3: Make the Alfredo Sauce
In a large skillet, melt the butter over medium heat and add the minced garlic. Let it sauté just long enough to release those fragrant aromas, around one minute, without browning. Pour in the heavy cream and bring it gently to a simmer; this helps it thicken slightly while marrying with the butter. After 3 to 4 minutes, slowly stir in the Parmesan cheese until it melts smoothly into the sauce. Taste and season with salt and pepper to your preference, creating that rich, balanced flavor that’s the hallmark of the Grilled Salmon & Shrimp Fettuccine Alfredo Recipe.
Step 4: Combine Pasta and Sauce
Carefully add your cooked fettuccine into the Alfredo sauce and toss everything so that each strand is evenly coated. This step is key to ensure every bite is creamy and flavorful, not soggy or dry. The sauce should cling perfectly to the pasta, ready to be topped with the grilled seafood.
Step 5: Serve with Grilled Salmon and Shrimp
Plate the pasta with the indulgent Alfredo sauce, then arrange the grilled salmon fillet and shrimp on top. The seafood adds beautiful color contrast and a luxurious texture that complements the creamy pasta beneath.
How to Serve Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
Garnishes
Adding a sprinkle of fresh parsley brightens the dish visually and with a hint of herby freshness that cuts through the richness. For an optional but delightful twist, serve with lemon wedges on the side. A squeeze of fresh lemon juice adds a refreshing tang that balances the creamy flavors so well.
Side Dishes
Light, crisp sides are perfect with this dish. A simple green salad dressed with a vinaigrette or steamed asparagus with a drizzle of olive oil complements the creamy pasta without overwhelming your palate. Garlic bread also pairs beautifully, perfect for soaking up any extra Alfredo sauce.
Creative Ways to Present
For a dinner party, try serving the fettuccine Alfredo in shallow bowls topped artfully with the salmon fillet sliced into medallions and a fan of perfectly grilled shrimp. Drizzle a little olive oil or a light herb-infused oil on top for an elegant sheen. Adding microgreens or edible flowers can elevate the presentation and make it feel truly special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Grilled Salmon & Shrimp Fettuccine Alfredo Recipe, place them in an airtight container and refrigerate within two hours of cooking. The seafood and pasta will stay fresh for up to two days, allowing you to enjoy this delicious meal again without compromising flavor or texture.
Freezing
Because Alfredo sauce tends to separate when frozen, it’s best not to freeze the entire dish. However, you can freeze leftover salmon and shrimp separately wrapped tightly in plastic wrap or foil for up to one month. The sauce and pasta are better fresh but can be frozen in small portions if necessary, just be prepared for some texture changes.
Reheating
To reheat your leftovers, warm the pasta gently in a skillet over low heat with a splash of cream or milk to bring back the sauce’s creaminess. Gently reheat the seafood to avoid overcooking and drying it out; a quick warm-through in the microwave covered with a damp paper towel also works well.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! You can swap the salmon and shrimp for scallops, lobster, or even crab meat. Just adjust cooking times accordingly, especially to avoid overcooking delicate seafood like scallops.
Is there a way to make the Alfredo sauce lighter?
If you want a lighter sauce, try substituting half of the heavy cream with whole milk or a mix of cream and Greek yogurt. Just keep in mind the texture will be a bit less rich but still delicious.
How do I ensure the shrimp and salmon stay moist when grilling?
Make sure to brush the seafood with olive oil before grilling and avoid overcooking it. Salmon is done when it flakes easily, and shrimp turns pink and opaque quickly; removing them promptly from the heat prevents dryness.
Can I prepare any of this recipe in advance?
You can grill the salmon and shrimp ahead of time and store them in the fridge until ready to serve. Prepare the Alfredo sauce just before serving to keep its creamy texture fresh.
What wine pairs well with Grilled Salmon & Shrimp Fettuccine Alfredo Recipe?
A crisp Chardonnay or a light Sauvignon Blanc works wonderfully, as both offer acidity to cut through the richness of the Alfredo sauce while complementing the grilled seafood flavors.
Final Thoughts
This Grilled Salmon & Shrimp Fettuccine Alfredo Recipe is a lovely way to elevate a classic creamy pasta dinner with fresh, flavorful seafood and that unbeatable grilled touch. It’s approachable enough for a weeknight treat but elegant enough to serve guests without a fuss. Trust me, once you try it, this dish will become one of your treasured favorites, perfect for sharing good times and great flavors around the table.
Print
Grilled Salmon & Shrimp Fettuccine Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Description
A delicious and elegant Grilled Salmon & Shrimp Fettuccine Alfredo featuring tender grilled seafood served over creamy garlic Parmesan fettuccine pasta. This easy-to-make 35-minute dish combines smoky grilled flavors with a rich Alfredo sauce, perfect for a satisfying dinner.
Ingredients
Pasta
- 8 oz fettuccine pasta
Seafood
- 1 salmon fillet (about 6 oz), skin removed
- 12 large shrimp, peeled and deveined
Seasoning and 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
- Fresh parsley, chopped (for garnish)
- Optional: lemon wedges
Instructions
- Preheat Grill – Preheat your grill or grill pan to medium-high heat to get it ready for cooking the seafood.
- Season Seafood – Season the salmon fillet and shrimp with salt, pepper, and 1 tablespoon of olive oil for flavor and to prevent sticking on the grill.
- Grill Salmon and Shrimp – Grill the salmon for 4-5 minutes per side until cooked through and opaque. Grill the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from the grill and set aside.
- Cook Pasta – Prepare the fettuccine pasta according to package instructions until al dente. Drain well and set aside.
- Make Alfredo Sauce – In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add Cream – Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce slightly thickens.
- Add Cheese and Season – Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
- Toss Pasta in Sauce – Add the cooked fettuccine to the skillet with the Alfredo sauce and toss to coat the pasta evenly.
- Serve – Plate the sauced fettuccine and top with the grilled salmon and shrimp. Garnish with chopped fresh parsley and serve with lemon wedges if desired for a bright finish.
Notes
- Make sure not to overcook the shrimp and salmon to keep them tender and juicy.
- To make the dish lighter, substitute half-and-half or milk for the heavy cream, though the sauce will be less rich.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Fresh lemon wedges add a wonderful tangy brightness to balance the creamy sauce.
- Cook the fettuccine just until al dente to avoid mushy pasta when tossed in the sauce.
