Grilled Salmon & Shrimp Fettuccine Alfredo

🍝 Grilled Salmon & Shrimp Fettuccine Alfredo

🔸 Ingredients

For the Seafood:

• 2 salmon fillets (about 6 oz each), skin removed

• ½ lb (225g) large shrimp, peeled and deveined

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp lemon zest

• Salt and black pepper

• Optional: paprika or Cajun seasoning for a little kick

For the Alfredo Sauce:

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• Salt and freshly ground pepper, to taste

• Pinch of ground nutmeg (optional)

• Fresh parsley, chopped (for garnish)

For the Pasta:

• 12 oz fettuccine

• Salt for boiling water

🔸 Instructions

1. Prep & Grill the Seafood:

• Marinate: Toss salmon and shrimp with olive oil, garlic, lemon zest, salt, pepper, and optional seasoning. Let rest for 15–20 minutes.

• Grill:

  • Grill salmon over medium heat for ~4 minutes per side until cooked through. Flake into large chunks.

  • Grill shrimp for ~2 minutes per side until pink and opaque. Set both aside and keep warm.

2. Cook the Fettuccine:

• Bring salted water to a boil and cook fettuccine until al dente. Drain and reserve about ½ cup pasta water.

3. Make Alfredo Sauce:

• In a large skillet or saucepan, melt butter over medium heat.

• Add garlic and sauté 1 minute until fragrant.

• Stir in heavy cream and bring to a simmer.

• Add Parmesan cheese, stirring constantly until melted and smooth. Add a splash of reserved pasta water if sauce is too thick.

• Season with salt, pepper, and a pinch of nutmeg (if using).

4. Combine Everything:

• Toss cooked fettuccine in the Alfredo sauce until well coated.

• Gently fold in grilled shrimp and salmon chunks.

• Heat through for 1–2 minutes on low if needed.

5. Serve:

• Plate pasta and top with extra Parmesan and chopped parsley.

• Optional: Serve with lemon wedges and garlic bread on the side.

🔸 Tips:

• Use freshly grated Parmesan — it melts better and makes a smoother sauce.

• Don’t overcook the shrimp — they’re best just barely done.

• If you don’t have a grill, sear seafood in a hot skillet with a bit of olive oil.