Grilled Salmon & Shrimp Fettuccine Alfredo

Here’s a recipe for Grilled Salmon & Shrimp Fettuccine Alfredo, including steps for perfectly grilled seafood, a rich homemade Alfredo sauce, and how to combine everything for a restaurant-quality dish.

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🍝 Grilled Salmon & Shrimp Fettuccine Alfredo

🕒 Prep Time: 20 minutes

🍳 Cook Time: 30 minutes

🍽 Servings: 4

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🧂 Ingredients

For the Seafood:

• 2 salmon fillets (skin-on or skinless, ~6 oz each)

• 12–16 large shrimp (peeled and deveined)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• Lemon wedges (for serving)

For the Alfredo Sauce:

• 4 tbsp (½ stick) unsalted butter

• 4 cloves garlic (minced)

• 1½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• Salt and pepper to taste

• Optional: ¼ tsp ground nutmeg (classic touch)

For the Pasta:

• 12 oz fettuccine pasta

• Salted water (for boiling)

• 1 tbsp olive oil (optional, for pasta)

Optional Garnishes:

• Fresh chopped parsley

• Extra grated Parmesan

• Crushed red pepper flakes

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🔥 Instructions

1. Prep the Seafood Marinade:

• In a bowl, combine olive oil, garlic powder, smoked paprika, salt, and pepper.

• Rub half over the salmon fillets and the other half over the shrimp.

• Let marinate for at least 10 minutes while you prep other ingredients.

2. Cook the Fettuccine:

• Bring a large pot of salted water to a boil.

• Add fettuccine and cook until al dente (usually 10–12 minutes).

• Reserve ½ cup of pasta water, then drain the pasta. Toss lightly in olive oil to prevent sticking.

3. Grill the Salmon & Shrimp:

• Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.

• For Salmon: Grill skin-side down for 4–5 minutes, flip, and grill another 3–4 minutes until cooked through.

• For Shrimp: Grill for about 2 minutes per side or until pink and opaque.

• Remove and rest. Flake the salmon into large chunks.

4. Make the Alfredo Sauce:

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

• Add minced garlic and sauté for about 1 minute until fragrant (don’t brown).

• Pour in heavy cream, bring to a gentle simmer, and stir for 3–5 minutes.

• Gradually stir in Parmesan cheese, whisking until melted and smooth.

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

• Add a splash of reserved pasta water if sauce needs thinning.

5. Combine Everything:

• Add cooked fettuccine to the sauce and toss to coat well.

• Gently fold in grilled shrimp and flaked salmon. Heat through for 1–2 minutes.

6. Serve:

• Plate the pasta, topping with extra seafood if desired.

• Garnish with parsley, Parmesan, and lemon wedges.

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💡 Tips

• Don’t overcook the shrimp—they turn rubbery quickly.

• Use high-quality Parmesan for the best sauce texture and flavor.

• Add spinach or mushrooms for extra texture and nutrition.