Instructions
Step 1 – Marinate and grill the seafood
Pat salmon and shrimp dry. Toss with olive oil, garlic, oregano, paprika, salt, and pepper. Let marinate for 15 minutes.
Heat a grill or grill pan over medium-high heat. Grill salmon for 4–6 minutes per side, until flaky and 145°F internally. Grill shrimp for 1–2 minutes per side, until pink and opaque. Flake salmon into large chunks.
Step 2 – Cook the pasta
Bring salted water to a boil and cook fettuccine until al dente. Reserve ¼ cup of pasta water, then drain.
Step 3 – Make the Alfredo sauce
Melt butter in a large skillet. Add garlic and sauté for 1 minute without browning.
Pour in the cream and let simmer for 2–3 minutes until slightly thickened. Whisk in Parmesan until smooth. Season with pepper and salt to taste. Use reserved pasta water to loosen the sauce if needed. Stir in parsley.
Step 4 – Combine and serve
Toss the pasta with the Alfredo sauce until coated. Gently fold in grilled salmon and shrimp. Garnish with more Parmesan, parsley, and lemon wedges. Serve immediately.
Pro Tips
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Use freshly grated Parmesan for the creamiest sauce.
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Avoid overcooking seafood—shrimp cook in just 2 minutes.
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Reserve pasta water to adjust sauce consistency.
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Fold seafood gently to keep salmon chunks intact.
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