Ingredients:
8 oz fettuccine pasta
2 salmon fillets (about 6 oz each), cut into bite-sized pieces
1/2 pound shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup unsalted butter
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped
Lemon wedges, for garnish
Instructions:
Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the salmon pieces with salt, pepper, and paprika. Add the salmon to the skillet and cook for 3-4 minutes on each side until cooked through. Remove and set aside.
In the same skillet, add the remaining olive oil and shrimp. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove and set aside with the salmon.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sautΓ© until fragrant, about 1 minute.
Pour in the heavy cream, stirring constantly. Let it simmer for 2-3 minutes until it starts to thicken.
Gradually whisk in the grated Parmesan cheese, stirring until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.
Gently fold in the cooked salmon and shrimp, ensuring they are well mixed with the pasta and sauce.
Remove from heat and sprinkle with chopped parsley. Serve immediately with lemon wedges on the side.
Notes:
You can substitute fettuccine with your favorite pasta, such as linguine or penne.
For a lighter version, use half-and-half instead of heavy cream.
Add steamed broccoli or spinach for an extra serving of vegetables.
Preparation time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes | Kcal: Approximately 600 per serving | Servings: 4 servings
