Pin it
This grilled salmon and shrimp fettuccine alfredo combines succulent seafood with a rich, creamy pasta for a restaurant-quality meal you can make at home. The contrast between the smoky grilled seafood and the velvety alfredo sauce creates an irresistible combination that's perfect for special occasions or when you want to treat yourself.
I first made this dish when trying to recreate my favorite restaurant's seafood pasta at home. After several attempts at perfecting the sauce consistency, this version has become our family's go-to celebration meal whenever someone has good news to share.
Ingredients
- Fettuccine pasta forms the perfect base for catching all that creamy sauce
- Salmon fillets use skin-on for extra flavor when grilling
- Large shrimp choose fresh over frozen when possible for best texture
- Olive oil use extra virgin for both flavor and better grilling
- Butter unsalted allows you to control the saltiness of the final dish
- Garlic fresh cloves make all the difference in the alfredo sauce
- Heavy cream creates that luxurious mouthfeel impossible to achieve with substitutes
- Parmesan cheese freshly grated melts more smoothly than pre-packaged
- Italian seasoning adds depth to both the seafood and sauce
- Fresh parsley brightens the rich dish with color and freshness
Step-by-Step Instructions
- Prepare the pasta
- Cook fettuccine in heavily salted water until al dente, usually 1 minute less than package directions suggest. Reserve 1/4 cup of pasta water before draining in case your sauce needs thinning later.
- Season the seafood
- Pat salmon and shrimp dry with paper towels before seasoning. This ensures proper browning when grilled. Apply salt, pepper and Italian seasoning evenly, pressing gently to adhere.
- Grill the salmon
- Preheat your grill or grill pan until hot before adding the fish. Place salmon skin side down first for about 4 minutes until it releases easily, then flip for another 3-5 minutes. The flesh should flake easily with a fork when done.
- Cook the shrimp
- Thread larger shrimp onto skewers to prevent them from falling through grill grates. Grill until they turn pink and opaque, about 2 minutes per side. Be careful not to overcook as they become rubbery quickly.
- Create the alfredo base
- Start with melted butter and sauté garlic until fragrant but not browned, about 60 seconds. This aromatic foundation flavors the entire sauce.
- Develop the sauce
- Slowly add cream and bring to a gentle simmer, not a full boil. Allow it to reduce for 3-4 minutes, stirring occasionally. The sauce should coat the back of a spoon when ready.
- Incorporate the cheese
- Remove pan from heat before adding Parmesan gradually while stirring constantly. This prevents the cheese from clumping or the sauce from breaking.
- Combine with pasta
- Add cooked fettuccine directly to the sauce pan and toss thoroughly using tongs. Ensure every strand is coated evenly with the creamy sauce.
- Assemble and serve
- Arrange pasta in shallow bowls, placing grilled salmon alongside and topping with several shrimp. Finish with a sprinkle of fresh parsley and extra parmesan if desired.
Pin it
The secret to this recipe is in the quality of your parmesan cheese. I once tried making this with pre-grated cheese from a container and the sauce never came together properly. Since splurging on a good block of Parmigiano Reggiano and grating it myself, the difference in my alfredo sauce has been remarkable. My husband now says it beats our local Italian restaurant's version!
Seafood Selection Tips
Always look for salmon with bright, firm flesh and a clean ocean smell. Wild-caught varieties like sockeye or coho offer more flavor, though farm-raised works well too. For shrimp, the freshest options will have translucent shells with no black spots or ammonia odor. If using frozen shrimp, thaw them slowly overnight in the refrigerator rather than under running water for better texture and flavor preservation.
Make-Ahead Options
While this dish is best enjoyed fresh, you can prep components ahead of time. Grill the seafood up to a day in advance and refrigerate. The alfredo sauce can be made earlier in the day and gently reheated with a splash of cream to bring it back to life. Just remember never to boil alfredo sauce when reheating as it will separate. Combine everything just before serving for the freshest result.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. A simple arugula salad dressed with lemon and olive oil provides perfect contrast. For wine pairings, consider a crisp Pinot Grigio or unoaked Chardonnay that complements the creaminess without overwhelming the delicate seafood flavors. If serving for a dinner party, small garlic bread slices make excellent vehicles for sopping up extra sauce.
Pin it
Frequently Asked Questions
- → How do I make the Alfredo sauce creamy?
To achieve a creamy sauce, use heavy cream, freshly grated Parmesan cheese, and stir continuously until the cheese melts completely. Be careful not to overheat the sauce, as this can cause it to separate.
- → Can I use a different type of pasta?
Absolutely! While fettuccine is traditional, you can substitute it with spaghetti, penne, or even whole wheat pasta to suit your preference.
- → How can I tell if the salmon is cooked through?
Cooked salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). The color should also transition from translucent to opaque.
- → What can I use instead of shrimp?
If you don't have shrimp, you can substitute it with scallops, chicken, or even additional salmon fillets for a similar flavor profile.
- → How do I prevent the shrimp from overcooking?
Shrimp cook very quickly. Grill them for 2-3 minutes per side, just until they turn pink and opaque. Overcooking can make them rubbery.
- → Can I prepare this dish ahead of time?
Yes! You can prepare the Alfredo sauce, grill the seafood, and cook the pasta ahead of time. Combine and reheat gently before serving to preserve the creamy texture.