Description: This exquisite dish brings together the best of land and sea, featuring flaky, grilled salmon and succulent shrimp, tossed with perfectly cooked fettuccine in a classic, decadent Alfredo sauce. It’s an impressive meal that’s surprisingly approachable for a special occasion or a delightful weeknight treat. Imagine the rich, creamy sauce clinging to every strand of fettuccine, punctuated by the smoky char of grilled seafood. Each bite is a symphony of textures and flavors, a truly memorable culinary experience. This dish isn’t just about eating; it’s about savoring. It’s about taking a moment to appreciate the simple elegance of perfectly cooked ingredients brought together in harmonious balance. Picture yourself serving this to friends and family, their faces lighting up with delight. This is more than just a recipe; it’s a pathway to creating lasting memories around the dinner table.
Ingredients:
🐟🦐 Grilled Salmon & Shrimp:
- 2 (6 oz / 170g) salmon fillets, skin on or off
- 12-16 large shrimp, peeled and deveined (about 1 lb / 450g)
- 2 tbsp olive oil
- 2 cloves garlic, minced 🧄
- 1 tsp dried dill (or 1 tbsp fresh, chopped)
- ½ tsp smoked paprika
- Salt & freshly cracked black pepper to taste
- Lemon wedges for serving 🍋
🍝 Fettuccine:
- 12 oz (340g) fettuccine pasta
- Salt for pasta water
🧀 Creamy Alfredo Sauce:
- ½ cup (1 stick / 113g) unsalted butter 🧈
- 4 cloves garlic, minced 🧄
- 2 cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese 🧀 (plus more for serving)
- ¼ tsp freshly grated nutmeg (optional, but recommended for depth)
- Salt & freshly cracked black pepper to taste
- ¼ cup reserved pasta water (optional, for thinning)
🌿 Garnish (Optional):
- Fresh parsley or chives, chopped
Preparation:
Step 1: Marinate Seafood & Prepare Grill:
Pat the salmon fillets and shrimp dry thoroughly with paper towels. This step is crucial because removing excess moisture allows the marinade to adhere better and promotes a beautiful sear on the grill. In a medium bowl, whisk together 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of dried dill (or 1 tablespoon of fresh, chopped dill), ½ teaspoon of smoked paprika, salt, and freshly cracked black pepper to taste. This marinade is simple yet effective, providing a balance of savory, herbaceous, and smoky notes that complement the delicate flavors of the seafood. Add the salmon and shrimp to the bowl, gently tossing to ensure they are evenly coated in the marinade. Cover the bowl and let it marinate at room temperature for 15-20 minutes while you prepare the other components of the dish. This short marinating time allows the flavors to penetrate the seafood without overpowering them. Preheat your grill, whether it’s an outdoor grill or an indoor grill pan, to medium-high heat. Ensuring the grill is hot enough is essential for achieving those desirable grill marks and a perfectly cooked exterior. Lightly oil the grates of the grill or the surface of the grill pan with cooking spray or a little more olive oil. This prevents the seafood from sticking and ensures easy removal.
Step 2: Cook Fettuccine:
Bring a large pot of heavily salted water to a rolling boil over high heat. The amount of salt you add to the pasta water significantly impacts the flavor of the finished dish. The water should taste like the sea. Add the fettuccine pasta to the boiling water and cook according to the package directions until it is al dente, meaning it is firm to the bite. Overcooked pasta will become mushy and lose its texture, so it’s important to monitor it closely. Before draining the pasta, reserve about ½ cup of the starchy pasta water. This pasta water is liquid gold, and it will be used later to help emulsify the Alfredo sauce, creating a smooth and glossy texture. Drain the pasta in a colander and set it aside.
Step 3: Grill Salmon & Shrimp:
Carefully place the marinated salmon fillets, skin-side down if applicable, on the preheated grill. The skin will protect the delicate flesh of the salmon from the direct heat of the grill, resulting in a moist and tender fillet. Cook the salmon for 4-6 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Add the marinated shrimp to the grill. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque and form a characteristic “C” shape. Overcooked shrimp will become rubbery and tough, so it’s important to cook them just until they are done. Remove both the salmon and shrimp from the grill and transfer them to a clean plate. Allow them to cool slightly before handling. Once the salmon has cooled enough to handle, use a fork to gently flake it into large, bite-sized pieces. Avoid breaking it up too much, as you want to retain some texture. Leave the shrimp whole for a more visually appealing presentation.
Step 4: Prepare Alfredo Sauce:
In a large skillet or sauté pan, preferably one large enough to hold all of the pasta later, melt ½ cup (1 stick) of unsalted butter over medium heat. Using unsalted butter allows you to control the amount of salt in the finished sauce. Add 4 cloves of minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Be careful not to let the garlic brown, as this will impart a bitter taste to the sauce. Pour in 2 cups of heavy cream and bring the mixture to a gentle simmer, stirring occasionally to prevent scorching. Avoid bringing the cream to a rapid boil, as this can cause it to curdle. Reduce the heat to low and gradually whisk in 1 ½ cups of freshly grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is completely melted and the sauce is smooth, creamy, and emulsified. Using freshly grated Parmesan cheese is essential for achieving the best flavor and texture. Pre-grated cheese often contains cellulose, which can prevent it from melting smoothly. Stir in ¼ teaspoon of freshly grated nutmeg, if using, for a subtle warmth and depth of flavor. Season the sauce with salt and freshly cracked black pepper to taste. Remember that Parmesan cheese is already quite salty, so start with a small amount of salt and add more as needed. If the sauce seems too thick, you can add a tablespoon or two of the reserved pasta water to thin it out to your desired consistency. The starch in the pasta water will also help the sauce cling to the pasta.
Step 5: Combine & Serve:
Add the cooked fettuccine to the Alfredo sauce in the skillet. Use tongs to toss the pasta well, ensuring that every strand is thoroughly coated in the creamy sauce. Gently fold in the flaked grilled salmon and whole shrimp, being careful not to break up the salmon too much. Serve the Grilled Salmon & Shrimp Fettuccine Alfredo immediately in shallow bowls, garnished with fresh parsley or chives, if desired. A final sprinkle of freshly grated Parmesan cheese adds a touch of elegance. Offer lemon wedges on the side for a bright, acidic counterpoint to the richness of the Alfredo sauce.
Why You Will Love This Recipe
This Grilled Salmon & Shrimp Fettuccine Alfredo is a guaranteed crowd-pleaser for several compelling reasons. First and foremost, it’s a symphony of flavors and textures that dance on the palate. The rich, creamy Alfredo sauce envelops the perfectly cooked fettuccine, while the flaky grilled salmon and succulent shrimp provide a delightful contrast. The dish strikes a perfect balance between indulgence and freshness, making it satisfying without being overly heavy.
Beyond the taste, this recipe is surprisingly approachable. While it looks and tastes like something you’d order at a fancy restaurant, it’s relatively easy to prepare at home. The steps are straightforward, and the ingredients are readily available. With a little planning and attention to detail, anyone can create this impressive meal. It’s a showstopper dish that can be tailored to your liking. Don’t have salmon? Use another flaky white fish. Prefer scallops? Substitute them for the shrimp. The possibilities are endless.
Finally, this dish is incredibly versatile. It’s perfect for a special occasion, like a birthday or anniversary dinner, but it’s also suitable for a weeknight meal when you want to treat yourself and your family. It’s a dish that’s sure to impress, no matter the occasion.
Serving Suggestions:
- Side Salad: A light and refreshing side salad with a lemon vinaigrette would provide a pleasant contrast to the richness of the Alfredo.
- Garlic Bread: Crispy garlic bread or toasted baguette slices are perfect for soaking up the extra Alfredo sauce.
- Steamed Vegetables: Steamed asparagus, broccoli, or green beans add a touch of healthy green to the plate and complement the flavors of the seafood.
- White Wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would pair beautifully with this dish.
- Lemon Wedges: Serve with extra lemon wedges for those who like an extra burst of citrus.
Tips:
- Freshly Grated Parmesan: For the best Alfredo sauce, use freshly grated Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
- Don’t Overcook Seafood: Salmon and shrimp cook quickly. Overcooked seafood can become dry and rubbery. Watch carefully for color change and flakiness.
- Pasta Water is Gold: The starchy pasta water helps emulsify the sauce, making it extra smooth and glossy, and also helps it adhere to the pasta.
- Adjust Garlic to Taste: If you are particularly sensitive to garlic, reduce the amount slightly. Conversely, if you love garlic, feel free to add an extra clove or two.
- Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the Alfredo sauce.
- Marinate Longer (If Time Allows): If you have more time, you can marinate the seafood for up to an hour in the refrigerator.
- Use High-Quality Ingredients: The quality of the ingredients will directly impact the flavor of the dish. Use the best quality salmon, shrimp, butter, and Parmesan cheese that you can afford.
Prep Time: 20 minutes (plus marinating time for seafood)
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 750-850 per serving
- Protein: Approximately 45-55 grams per serving
- Sodium: Approximately 700-900 mg per serving
Conclusion
The Grilled Salmon & Shrimp Fettuccine Alfredo is a dish that transcends the ordinary. It’s a culinary experience that combines the richness of a classic Alfredo sauce with the delicate flavors of grilled seafood, creating a symphony of tastes and textures that will delight your senses. Whether you’re looking for a special occasion meal or a comforting weeknight dinner, this recipe is sure to impress. So gather your ingredients, fire up the grill, and prepare to embark on a culinary adventure that will leave you and your guests wanting more. It’s an invitation to savor the simple pleasures of life, one delicious bite at a time. The beauty of this recipe lies not only in its taste but also in its ability to bring people together. It’s a dish that encourages conversation, laughter, and shared enjoyment. As you gather around the table with your loved ones, savoring each bite of this exquisite meal, you’ll create memories that will last a lifetime.
Questions and Answers About This Recipe
Q1: Can I use frozen salmon and shrimp for this recipe?
A: Yes, you can use frozen salmon and shrimp. However, it is important to thaw them completely before marinating and grilling. Place the frozen seafood in the refrigerator overnight or use the cold-water thawing method. Be sure to pat them dry with paper towels before marinating to remove excess moisture.
Q2: I don’t have a grill. Can I still make this recipe?
A: Absolutely! If you don’t have a grill, you can pan-sear the salmon and shrimp in a skillet over medium-high heat. Heat a tablespoon of olive oil in the skillet and cook the salmon for 4-6 minutes per side, and the shrimp for 2-3 minutes per side, until cooked through. You can also bake the salmon and shrimp in the oven at 400°F (200°C) for about 12-15 minutes.
Q3: Can I make the Alfredo sauce ahead of time?
A: While Alfredo sauce is best served fresh, you can make it ahead of time if needed. Prepare the sauce as directed and store it in an airtight container in the refrigerator for up to 24 hours. When ready to use, gently reheat the sauce over low heat, stirring occasionally, until smooth and creamy. You may need to add a splash of milk or cream to thin it out if it has thickened.
Q4: I’m allergic to shellfish. Can I substitute the shrimp with something else?
A: Of course! If you’re allergic to shellfish, you can substitute the shrimp with other protein options, such as grilled chicken, scallops, or even sliced mushrooms. Adjust the cooking time accordingly.
Q5: Can I use a different type of pasta for this recipe?
A: While fettuccine is the traditional choice for Alfredo sauce, you can certainly use other types of pasta. Penne, linguine, or even rotini would work well. Just be sure to cook the pasta according to package directions until al dente.
