Why You’ll Love This Recipe
This dish brings together two delicious seafood favorites in one creamy, satisfying meal. The salmon adds richness and depth, while the shrimp provide a delicate, slightly sweet contrast. The homemade Alfredo sauce is smooth and velvety, coating every strand of pasta beautifully. It’s impressive, flavorful, and surprisingly easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fettuccine or linguine pasta
salmon fillets, skin removed
large shrimp, peeled and deveined
olive oil
butter
garlic cloves, minced
heavy cream
cream cheese
grated Parmesan cheese
salt
black pepper
Italian seasoning
lemon juice
fresh parsley, chopped
Directions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve some pasta water, then drain.
- Season the salmon and shrimp with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Cook the salmon for 3–4 minutes per side until fully cooked and flaky. Remove from the skillet and set aside.
- In the same skillet, add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside with the salmon.
- Reduce heat to medium-low and add butter to the skillet. Once melted, sauté the minced garlic until fragrant.
- Stir in heavy cream and cream cheese, whisking until smooth.
- Add grated Parmesan cheese and Italian seasoning. Simmer gently for 3–5 minutes until the sauce thickens.
- Flake the cooked salmon into large pieces and return it to the skillet along with the shrimp.
- Add the drained pasta and gently toss everything together. Use reserved pasta water if needed to loosen the sauce.
- Finish with a squeeze of lemon juice and sprinkle with fresh parsley before serving.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
For a lighter version, substitute half-and-half for heavy cream. Add sautéed spinach or sun-dried tomatoes for extra flavor and color. You can replace salmon with trout if preferred. For a hint of spice, add red pepper flakes. If you prefer a garlic-forward flavor, increase the amount of minced garlic.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s creamy texture. Stir carefully to avoid breaking up the salmon too much. Freezing is not recommended because cream-based sauces may separate and seafood can become rubbery when reheated.
FAQs
Can I use frozen shrimp and salmon?
Yes, just make sure they are fully thawed and patted dry before cooking.
What pasta works best for Alfredo?
Fettuccine and linguine are ideal because they hold the creamy sauce well.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce in advance and cook the seafood just before serving.
How do I prevent overcooking the shrimp?
Cook them just until they turn pink and opaque, which takes only a few minutes.
Can I make this dairy-free?
You can use dairy-free cream alternatives and plant-based Parmesan substitutes.
What can I serve with this pasta?
It pairs well with garlic bread, a crisp green salad, or roasted vegetables.
How do I thicken the Alfredo sauce?
Allow it to simmer longer or add extra Parmesan cheese.
Can I add vegetables?
Yes, broccoli, peas, or spinach work beautifully in this recipe.
How do I keep the salmon from falling apart?
Cook it gently and fold it into the pasta carefully at the end.
Can I use pre-cooked salmon?
Yes, simply flake it and add it during the final step to warm through.
Conclusion
Salmon and Shrimp Alfredo Pasta is a rich and comforting seafood dish that combines creamy indulgence with fresh, delicate flavors. With its tender salmon, juicy shrimp, and velvety sauce, this recipe creates a satisfying meal that feels both elegant and approachable. Whether for a special dinner or a cozy night in, it’s a dish that’s sure to impress.
PrintSalmon and Shrimp Alfredo Pasta
Salmon and Shrimp Alfredo Pasta is a rich and elegant seafood dish featuring tender flakes of salmon and juicy shrimp tossed in a creamy, velvety Alfredo sauce. Finished with Parmesan and fresh herbs, this comforting pasta delivers restaurant-quality flavor at home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
- 12 oz fettuccine or linguine pasta
- 2 salmon fillets (about 12 oz total), skin removed
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 teaspoon salt (divided, or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Season the salmon and shrimp with half of the salt and the black pepper.
- Heat olive oil in a large skillet over medium heat. Cook the salmon for 3–4 minutes per side until fully cooked and flaky. Remove and set aside.
- In the same skillet, cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside with the salmon.
- Reduce heat to medium-low and add butter to the skillet. Once melted, sauté the minced garlic for about 30 seconds until fragrant.
- Stir in heavy cream and cream cheese, whisking until smooth and creamy.
- Add Parmesan cheese, Italian seasoning, and remaining salt. Simmer gently for 3–5 minutes until the sauce thickens.
- Flake the cooked salmon into large pieces and return it to the skillet along with the shrimp.
- Add the drained pasta and gently toss to combine. Use reserved pasta water as needed to loosen the sauce.
- Finish with fresh lemon juice and garnish with chopped parsley before serving.
Notes
- Do not overcook the shrimp to keep them tender.
- Use freshly grated Parmesan for the smoothest sauce.
- Add spinach, broccoli, or peas for extra vegetables.
- Reheat gently with a splash of milk or cream to maintain creaminess.
- Freezing is not recommended as the sauce may separate.
Nutrition
- Serving Size: 1 serving
- Calories: 820 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 48 g
- Saturated Fat: 26 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 245 mg
