Ingredients:
1 lb salmon fillet, skin removed and cut into chunks
1/2 lb large shrimp, peeled and deveined
8 oz fettuccine or your favorite pasta
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 cup white wine or chicken broth (optional)
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Begin by cooking the pasta according to the package instructions until al dente. Drain and set aside. You can toss the pasta with a little olive oil to prevent sticking.
Cook the Salmon and Shrimp:
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the salmon chunks and cook for 3-4 minutes per side, until the salmon is golden brown and cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, add another tablespoon of butter. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove the shrimp from the skillet and set aside with the salmon.
Make the Alfredo Sauce:
In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the white wine or chicken broth (if using) and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Allow the liquid to reduce slightly, about 2-3 minutes.
Stir in the heavy cream and bring it to a gentle simmer. Gradually add the Parmesan cheese, stirring constantly, until the cheese is fully melted and the sauce is smooth. Season with Italian seasoning, salt, and pepper to taste.
Combine the Ingredients:
Return the cooked salmon and shrimp to the skillet, gently stirring them into the Alfredo sauce. Let them heat through for 2-3 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet and toss everything together until the pasta is fully coated in the creamy Alfredo sauce.
