Shrimp and Salmon Alfredo
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
440 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp and Salmon Alfredo
Description
This Shrimp and Salmon Alfredo recipe features baked salmon and shrimp seasoned simply with salt and pepper and cooked in the oven or air fryer until just done. Meanwhile, fettuccine is boiled until al dente. The Alfredo sauce is prepared in a skillet, melting butter then whisking in Greek yogurt and garlic powder, followed by parmesan cheese, creating a creamy base.
Incorporating reserved pasta cooking water helps achieve a sauce that clings well to the noodles with a smooth and thick consistency. Once the seafood is cooked and the pasta drained, the alfredo sauce coats the pasta, and fresh chopped dill is added for a subtle herbaceous note. The result is a rich, creamy pasta with the mild flavors of shrimp and salmon complementing the sauce.
This dish suits seafood pasta dinners and can be reheated gently. The recipe notes recommend drying seafood before cooking for better browning and timing the cooking so pasta and sauce finish simultaneously. Leftovers can be refrigerated for up to three days but are not ideal for freezing.
Ingredients
- 12 oz fettuccine noodles dried
- 10 oz salmon fillet
- 1 lb Shrimp
- ½ cup Parmesan Cheese freshly grated
- 2 tablespoon butter
- ½ cup Greek yogurt
- 1 teaspoon garlic powder
- ½ cup Parmesan Cheese grated
- 1 tablespoon dill chopped, fresh
Instructions
- In a large pot of boiling water, cook pasta according to package directions, until au dente (soft but still chewy)
- Scoop out a cup of the pasta water and set aside. Drain the pasta
Cook salmon and shrimp
- To cook the salmon and shrimp, rub the salmon filet and shrimp with a little olive oil, season with salt and pepper. Cook the salmon at 400° on a baking sheet in the oven for 10 minutes, then add the shrimp and cook for a further 10 minutes. Or, use an air fryer: Cook the salmon for 7 minutes, then add the shrimp and cook 7 more minutes. Set aside.
Alfredo Sauce
- In a large skillet over medium heat, melt the butter.
- Whisk in the Greek yogurt and garlic powder.
- Add the parmesan cheese and whisk until melted.
- Add reserved pasta water, a tablespoon at a time, whisking, until the sauce is the consistency that you like. It should be thick enough to cling to the bottom of a spoon.
- Add the cooked pasta and toss gently with tongs to coat the pasta with alfredo sauce.
- Add the cooked salmon and shrimp and gently combine.
- Garnish with chopped dill, black pepper and more parmesan if desired.
- Serve immediately
Notes
- Reserve some pasta water before draining; this starchy water thickens the sauce and improves adhesion to the pasta.
- Pat the shrimp and salmon dry before cooking to encourage browning and avoid steaming.
- The salmon and shrimp can be cooked ahead of time to streamline meal preparation.
- Coordinate timing so the pasta finishes cooking as the sauce is prepared for best texture.
- Do not rinse pasta after cooking to retain starchiness that helps sauce cling.
- Store leftovers in an airtight container for up to 3 days and reheat in the microwave; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 440kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 33g | 66% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 147mg | 49% |
| Sodium | 693mg | 29% |
| Potassium | 497mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 199mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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