Creamy Salmon and Shrimp Alfredo Delight

Ingredients

For the Alfredo Sauce:

3 tbsp unsalted butter

3 cloves garlic, minced

1 cup heavy cream

¾ cup grated Parmesan cheese

Salt and pepper to taste

½ tsp lemon zest (optional)

For the Pasta and Seafood:

8 oz (225g) fettuccine or linguine

6 oz (170g) salmon fillet, cut into bite-sized pieces

6 oz (170g) shrimp, peeled and deveined

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Directions

Cook the Pasta: Boil a large pot of salted water. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

Cook the Salmon and Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the salmon pieces and cook for 3-4 minutes, flipping halfway through, until golden and cooked through. Remove the salmon from the skillet and set aside. In the same skillet, add the remaining olive oil and cook the shrimp for about 2 minutes on each side, or until pink and opaque. Remove from the skillet and set aside with the salmon.

Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant (about 1 minute). Pour in the heavy cream, stirring constantly, and let it simmer for 2-3 minutes. Slowly whisk in the Parmesan cheese until smooth and creamy. Season with salt, pepper, and lemon zest.

Combine Pasta and Seafood: Add the cooked pasta to the Alfredo sauce, tossing to coat. Add the salmon and shrimp back to the skillet, gently mixing until everything is well combined and heated through.

Serve: Serve the salmon and shrimp Alfredo garnished with fresh parsley and lemon wedges on the side