This exquisite dish brings together the best of land and sea, with grilled salmon and succulent shrimp, tossed in perfectly cooked fettuccine in a classic, decadent Alfredo sauce. This is an impressive meal that is surprisingly accessible for a special occasion or a delicious midweek treat.
Yield : 4 servings
Prep time: 20 minutes (more time to marinate for seafood)
Cooking time: 30-35 minutes
Ingredients :
🐟 🐟 Grilled salmon and shrimp:
2 (6 oz / 170g) salmon fillets, skin on or off
12-16 large shrimp, peeled and deveined (approximately 1lb/450g)
2 tablespoons of the olive oil
2 minced garlic cloves es
1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
1⁄2 teaspoon smoked paprika
Salt & black pepper freshly cracked to taste
Lemon corners to serve 🍋
🍝 Fettuccine :
12 oz (340g) fettuccine pasta
Salt for the pasta water
🧀 Creamy Alfredo Sauce:
1⁄2 cup (1 stick / 113g) unsalted butter g
4 minced garlic cloves ch
2 cups of heavy cream
1 1⁄2 cups freshly grated Parmesan 🧀 (plus more for serving)
1⁄4 teaspoon freshly grated nutmeg (optional, but recommended for depth)
Salt & black pepper freshly cracked to taste
1⁄4 cup of reserved pasta water (optional, for slimming)
🌿 Toppings (optional):
Parsley or fresh chive, chopped
Instructions :
Marinate the seafood and prepare the grill:
Salmon leg and dried shrimp with paper towels.
In a medium bowl, combine 2 tablespoons of olive oil, 2 minced garlic cloves, dried dill, smoked paprika, salt and pepper. Add salmon and shrimp, toss gently to coat. Let it marinate at room temperature for 15-20 minutes while you prepare other components.
Preheat your grill (outdoor grill or indoor stove)