Salmon and Shrimp Alfredo

Salmon and Shrimp Alfredo

Ingredients:

• 8 oz fettuccine or pasta of your choice
• 1 tablespoon olive oil
• 2 salmon fillets (about 6 oz each)
• 8 oz shrimp, peeled and deveined
• Salt and black pepper to taste
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
2. Cook the Salmon:
   • Heat the olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper. Place them in the skillet, skin-side down, and cook for about 4-5 minutes per side, or until cooked through. Remove from the skillet and set aside.
3. Cook the Shrimp:
   • In the same skillet, add the shrimp and cook for 2-3 minutes, or until pink and opaque. Remove from the skillet and set aside.
4. Make the Alfredo Sauce:
   • In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
   • Stir in the heavy cream and bring to a simmer. Reduce the heat to low and add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
5. Combine:
   • Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Gently flake the salmon into bite-sized pieces and add it along with the cooked shrimp to the pasta. Toss gently to combine.
6. Serve:
   • Transfer the pasta to serving plates and garnish with lemon zest and chopped parsley. Serve with lemon wedges on the side.

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