If you’re craving comfort food that feels both decadent and vibrant, this Salmon and Shrimp Alfredo is about to become your new obsession. Imagine twirls of creamy Alfredo-coated pasta nestled with tender, flaky salmon and plump, juicy shrimp—all in a sauce that’s luxuriously cheesy, with hints of garlic and a pop of fresh parsley. It’s a dish that bridges restaurant-level elegance with weeknight ease, bursting with richness and color in every forkful. Whether you’re making it to impress or just treating yourself, Salmon and Shrimp Alfredo promises satisfaction at first bite.

Salmon and Shrimp Alfredo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Salmon and Shrimp Alfredo is that it transforms simple, thoughtful ingredients into an unforgettable meal. Each element layers on flavor, texture, or brightness, creating a dish that’s as impressive as it is approachable. Gather these essentials and let’s set the stage for something truly special.

Fettuccine or Linguine Pasta (8 ounces): These noodles soak up the creamy sauce and make the perfect base for all that rich seafood flavor.
Olive Oil (2 tablespoons): Adds subtle fruitiness and helps sear your salmon and shrimp to golden perfection.
Salmon Fillets (2, skinless, about 6 oz each): Go for fresh when possible; salmon brings bold, buttery flavor and beautiful color.
Large Shrimp (½ pound, peeled and deveined): Shrimp’s delicate sweetness balances the heartiness of the salmon and makes every bite special.
Unsalted Butter (3 tablespoons): Adds depth and silky texture to the sauce—don’t skimp!
Garlic Cloves (3, minced): Aromatic and essential; garlic infuses every layer with savoriness.
Heavy Cream (1½ cups): The foundation for that dreamy, velvety Alfredo sauce.
Freshly Grated Parmesan Cheese (1 cup): Make sure it’s fresh; it melts better and lends a beautiful tang.
Salt (½ teaspoon): Seasons everything and brings out the natural flavors.
Black Pepper (¼ teaspoon): Adds gentle warmth without overpowering the seafood.
Red Pepper Flakes (¼ teaspoon, optional): For a touch of heat—totally up to your taste!
Fresh Parsley (2 tablespoons, chopped): A sprinkle of green for freshness and color in each bite.
Lemon Juice (juice of ½ lemon, optional): Adds a zesty finish that brightens the entire dish.

How to Make Salmon and Shrimp Alfredo

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil—don’t forget, the pasta water should taste like the sea! Cook your fettuccine or linguine until it reaches that perfect al dente texture, which means tender but with a little bite. Drain the pasta and set it aside; it’ll be ready to soak up every drop of the luscious Alfredo sauce soon.

Step 2: Sear the Salmon

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season your salmon fillets with a pinch of salt and black pepper, then lay them in the hot pan. Let them sear undisturbed for 3 to 4 minutes per side, until they’re beautifully golden and cooked through—no need to fuss! Once ready, transfer the salmon to a plate and use two forks to gently flake it into big, juicy chunks.

Step 3: Sauté the Shrimp

In the same skillet, add those lovely shrimp. Cook for 2 to 3 minutes per side, just until they turn pink and opaque. Be careful not to overcook—shrimp go from perfect to rubbery in a flash. Remove them from the skillet and set aside with the salmon.

Step 4: Make the Alfredo Sauce

Reduce the heat to medium-low. Add the unsalted butter and minced garlic to the skillet, stirring gently until fragrant. Pour in the heavy cream and bring everything to a gentle simmer. Now it’s time for the magic: slowly sprinkle in your freshly grated Parmesan, stirring constantly until the cheese melts into a thick, creamy sauce. Season with salt, black pepper, and red pepper flakes for a gentle kick.

Step 5: Combine Everything

Toss your cooked pasta into the skillet, folding gently to coat every strand with that silky Alfredo. Carefully add the flaked salmon and shrimp back to the pan, turning just until everything is evenly mixed and heated through—about 1 to 2 minutes. Finish with a shower of fresh parsley and a squeeze of lemon juice if you love a little pop of citrus.

How to Serve Salmon and Shrimp Alfredo

Garnishes

For the finishing touch, I recommend a generous sprinkle of chopped fresh parsley to bring color and freshness to the dish. A dusting of extra Parmesan never hurts, and a quick grind of black pepper on top adds just the right level of warmth. If you’re feeling fancy, zest a bit of the lemon right over the plate for a dazzling aroma.

Side Dishes

Salmon and Shrimp Alfredo pairs like a dream with garlic bread—perfect for sopping up every last bit of sauce. A simple green salad with crisp romaine, arugula, or baby spinach tossed in a light vinaigrette balances the meal beautifully. If you’re extra hungry, try serving it with roasted asparagus or steamed broccoli for a little green crunch.

Creative Ways to Present

Go the extra mile by twirling the pasta into neat nests before topping with flaked salmon and shrimp. For a dinner party, serve individual portions in shallow pasta bowls, letting the seafood rest on top so everyone gets a show-stopping first impression. A drizzle of olive oil and a few fresh herbs will make your Salmon and Shrimp Alfredo look restaurant-worthy at home.

Make Ahead and Storage

Storing Leftovers

Got extra Salmon and Shrimp Alfredo? Lucky you! Cool leftovers quickly and store them in an airtight container in the refrigerator for up to 2 days. Seafood is best eaten fresh, but this dish holds up surprisingly well for next-day lunch or dinner.

Freezing

If you need to freeze, portion out the pasta, salmon, and shrimp, and place them in a freezer-safe container. Note that creamy sauces can sometimes separate after thawing—while it will still be tasty, the texture may be a bit different. I recommend enjoying Salmon and Shrimp Alfredo fresh whenever possible, but freezing for up to a month is workable in a pinch.

Reheating

For best results, reheat Salmon and Shrimp Alfredo gently on the stovetop over low heat, adding a splash of cream or milk to revive the sauce’s creaminess. Avoid high heat, which can overcook the seafood. If using a microwave, reheat in short bursts, stirring often for even warmth.

FAQs

Can I use frozen shrimp and salmon?

Absolutely! Just make sure both are fully thawed and patted dry before cooking. Fresh is ideal if available, but frozen works wonderfully for Salmon and Shrimp Alfredo and makes the meal even more convenient.

Do I have to use heavy cream, or can I substitute?

Heavy cream gives the Alfredo sauce its signature richness, but you can substitute half-and-half for a lighter option. Keep in mind, the sauce will be less thick, but still delicious.

What kind of pasta works best?

Fettuccine and linguine are classics for Alfredo-style dishes, as their wide ribbons capture the velvety sauce beautifully. However, penne or spaghetti will work in a pinch—just use what you have on hand.

How can I make it spicier?

Want more of a kick? Increase the amount of red pepper flakes or add a dash of cayenne to your Alfredo sauce. You could even finish the dish with a squeeze of sriracha for a creative twist.

Is Salmon and Shrimp Alfredo gluten-free?

It can be! Just use your favorite gluten-free pasta and double-check that your Parmesan and other ingredients don’t contain additives with gluten. Everything else in the recipe is naturally gluten-free.

Final Thoughts

There’s something undeniably special about sharing Salmon and Shrimp Alfredo, whether it’s at a cozy weeknight dinner or a festive gathering. The combination of tender seafood and creamy pasta is an instant mood-lifter. Go ahead—treat yourself and your loved ones to this incredible dish, and don’t forget to savor every cheesy, flavorful bite!

Salmon and Shrimp Alfredo Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious seafood pasta dish with this Salmon and Shrimp Alfredo recipe. Creamy, flavorful, and easy to make, it’s a perfect main course for a special dinner or gathering.

Ingredients

Scale

For the Pasta:

8 ounces fettuccine or linguine pasta

For the Seafood:

2 tablespoons olive oil
2 salmon fillets (skinless, about 6 oz each)
½ pound large shrimp (peeled and deveined)

For the Alfredo Sauce:

3 tablespoons unsalted butter
3 garlic cloves (minced)
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley (chopped)
juice of ½ lemon (optional)

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Instructions

Cook the Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
Prepare the Seafood: In a skillet, sear seasoned salmon fillets until cooked through. Remove, flake into chunks. Cook shrimp until pink and opaque. Set aside.
Make the Alfredo Sauce: In the skillet, sauté butter and garlic. Add cream, Parmesan, salt, peppers. Simmer until thickened.
Combine and Serve: Toss cooked pasta in the sauce. Add salmon, shrimp. Heat through. Finish with parsley, lemon juice. Serve hot.