When I first threw together this salmon and shrimp Alfredo, I wasn’t expecting a dinner that’d stop everyone mid-bite. But oh, it did. The creamy sauce, tender seafood, and garlicky fettuccine somehow manage to hit every comfort note without feeling too heavy. It’s the kind of dish that makes your kitchen smell like a seaside trattoria—minus the waves. This recipe checks all the boxes for summer shrimp recipes and shrimp recipes for dinner. Whether you’re trying to impress your in-laws, feed hungry kids, or just craving something that feels like a vacation on a plate, this one works. We’re talking about big, juicy shrimp, pan-seared salmon, and an Alfredo sauce that doesn’t skimp on flavor. Pair it with crusty bread or a side salad if you’re feeling responsible. It’s perfect for your shrimp dinner ideas list, especially if you’re always looking for a new recipe with shrimp. It’s fancier than grilled shrimp recipes but just as doable. Honestly, once you try it, you might forget all about takeout.

1) Key Takeaways
2) Easy Salmon And Shrimp Alfredo Recipe
3) Ingredients for Salmon And Shrimp Alfredo
4) How to Make Salmon And Shrimp Alfredo
5) Tips for Making Salmon And Shrimp Alfredo
6) Making Salmon And Shrimp Alfredo Ahead of Time
7) Storing Leftover Salmon And Shrimp Alfredo
8) Try these Main Course recipes next!
9) Salmon And Shrimp Alfredo Recipe
10) Nutrition

1) Key Takeaways

Combines tender shrimp and rich salmon with a creamy Alfredo sauce
Ready in just 30 minutes with straightforward ingredients
Perfect for summer shrimp recipes or special shrimp dinner ideas
Flexible for add-ins like scallops or vegetables

2) Easy Salmon And Shrimp Alfredo Recipe

Some nights, all you want is a bowl of something warm, comforting, and full of flavor. This salmon and shrimp Alfredo delivers just that, with minimal effort and maximum payoff. It’s rich without being too heavy, and the creamy sauce wraps around every bite of seafood and pasta in the best way.

We love a good Alfredo, but when you bring salmon and shrimp to the party, things get a little extra. This isn’t your everyday shrimp recipe—it’s the kind that hits the table and makes people look up with wide eyes. The kind that makes you quietly proud of your weeknight skills.

This dish is one of the best shrimp recipes you can make when you want something quick but impressive. You get that silky sauce, the freshness of the seafood, and just the right hit of garlic. Add some cracked pepper on top, and you’ve got dinner worth repeating.

3) Ingredients for Salmon And Shrimp Alfredo

Fettuccine Pasta
Use a good-quality fettuccine. Its wide ribbons hold creamy sauce like a champ, and it doesn’t go soggy too fast. Boil it until it’s just al dente and set it aside. You’ll thank yourself later.

Olive Oil
This gives your salmon that golden crust and helps keep the shrimp juicy. Just a tablespoon will do the trick in your skillet.

Salmon Fillets
Choose skinless fillets if you can. I prefer thicker cuts—they sear better and stay moist. Slice them into manageable chunks after cooking.

Large Shrimp
Peeled and deveined. Go for the larger size so they don’t dry out. They cook fast, so keep an eye on them.

Garlic
Four cloves, finely chopped. Fresh garlic brings heat and richness to the sauce. Don’t skimp here.

Butter
This makes the garlic mellow and the cream rich. Just two tablespoons give enough flavor without overpowering.

Heavy Cream
The base of your Alfredo. It thickens slightly as it simmers, holding the Parmesan beautifully. Go full-fat—it’s worth it.

Parmesan Cheese
Freshly grated, please. It melts smoother than the pre-bagged kind and gives that nutty, salty punch Alfredo’s known for.

Salt and Black Pepper
Season every layer. Taste as you go. These basic seasonings make everything else shine.

Chopped Parsley
Optional, but it brightens the plate and adds color. I like to scatter it on top just before serving.

4) How to Make Salmon And Shrimp Alfredo

Step 1. Bring a pot of salted water to a boil. Add fettuccine and cook until al dente. Drain and set aside with a drizzle of olive oil to keep it from sticking.

Step 2. Heat olive oil in a skillet over medium-high. Add the salmon fillets. Cook for 3 to 4 minutes on each side until golden. Remove and set aside.

Step 3. In the same skillet, toss in the shrimp. Cook each side for about 2 minutes until they turn pink and curl up. Remove them too.

Step 4. Reduce the heat. Add butter and garlic to the skillet. Let the garlic sizzle gently for 30 seconds until fragrant.

Step 5. Pour in the heavy cream. Stir gently and let it simmer for about 3 minutes. Then stir in the Parmesan until it melts smooth.

Step 6. Taste the sauce. Add salt and black pepper as needed. Toss in the fettuccine and stir to coat it evenly.

Step 7. Flake the salmon into chunks and return it to the skillet with the shrimp. Mix gently so everything stays intact and well-coated in sauce.

5) Tips for Making Salmon And Shrimp Alfredo

Don’t rush the garlic. Let it gently cook in butter—burnt garlic will throw off the whole sauce. Keep the heat in check once the butter hits the pan.

Use freshly grated Parmesan. The bagged stuff has added starch that clumps in sauces. A block of cheese makes a smoother, creamier Alfredo every time.

Cook seafood in batches. The shrimp and salmon need space to sear. Overcrowding leads to steaming, which leaves you with rubbery texture instead of crisp edges.

6) Making Salmon And Shrimp Alfredo Ahead of Time

You can cook the pasta, salmon, and shrimp a few hours in advance. Keep each component in its own airtight container in the fridge. Reheat the sauce gently on the stove just before serving.

If you’re storing the sauce ahead, don’t mix the seafood in until you’re reheating. This keeps it from overcooking. Add a splash of cream or milk to loosen it back up.

This recipe holds up well for small gatherings. You can prep everything before guests arrive, then quickly pull it all together at the last minute.

7) Storing Leftover Salmon And Shrimp Alfredo

Transfer any leftovers into a container with a tight lid. They’ll stay good in the fridge for two to three days. Reheat gently on the stove over low heat.

Microwaving can dry out seafood fast. If you go that route, add a splash of water or cream before you cover and warm it up. Stir halfway through to keep things creamy.

For best results, only reheat what you’ll eat right away. The seafood’s texture won’t hold up well for more than one reheat.

8) Try these Main Course recipes next!

9) Salmon And Shrimp Alfredo Recipe