Description
Indulge in a delicious twist on the classic Alfredo pasta with this Salmon and Shrimp Alfredo recipe. Creamy, flavorful, and packed with seafood goodness, this dish is sure to impress your guests.
Ingredients
Scale
Pasta:
- 8 ounces fettuccine or linguine pasta
Seafood:
- 2 tablespoons olive oil
- 1/2 pound salmon fillet, skin removed and cut into chunks
- 1/2 pound large shrimp, peeled and deveined
Sauce:
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1 1/2 cups heavy cream
- 1/2 cup chicken or seafood broth
- 3/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Cook the pasta: Boil pasta until al dente, then drain and set aside.
- Sear the seafood: Season and cook salmon and shrimp until just cooked through; set aside.
- Make the sauce: Sauté garlic and sun-dried tomatoes, then add cream, broth, and seasonings. Simmer until thickened.
- Combine: Toss in pasta and spinach until coated. Fold in salmon and shrimp.
- Serve: Garnish with parsley and enjoy!
Notes
- The addition of sun-dried tomatoes and spinach gives this Alfredo a unique flavor.
- Try scallops as a salmon alternative or whole-grain pasta for a healthier twist.
- Leftovers can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Stovetop, Sautéing
- Cuisine: Italian-American, Seafood
Nutrition
- Serving Size: 1 portion
- Calories: 640
- Sugar: 5g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 205mg
