Name: Salmon and Shrimp Alfredo Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 oz fettuccine pasta; 1 cup heavy cream; ½ cup grated Parmesan cheese; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 cup cooked salmon, flaked; 1 cup cooked shrimp, peeled and deveined; Salt and pepper, to taste; Fresh parsley, for garnish

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This salmon and shrimp Alfredo pasta is rich, creamy, and packed with seafood flavor. I love how the buttery Alfredo sauce clings to the fettuccine while the salmon and shrimp make the dish feel elegant and hearty at the same time. It’s one of those recipes that looks fancy but comes together quickly, making it perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

I love this dish because it’s indulgent without being overly complicated. The Alfredo sauce is made with just a handful of ingredients but delivers big, comforting flavor. The salmon adds a delicate flakiness, while the shrimp brings a sweet, briny bite. I also like that it all comes together in under 30 minutes, making it easy to enjoy a restaurant-worthy meal at home. Salmon and Shrimp Alfredo Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz fettuccine pasta
1 cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup cooked salmon, flaked
1 cup cooked shrimp, peeled and deveined
salt and pepper, to taste
fresh parsley, for garnish

Directions

Cook the fettuccine in salted boiling water according to package directions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Lower the heat and stir in Parmesan cheese until smooth and creamy.
Add flaked salmon and shrimp to the sauce, warming them through. Season with salt and pepper.
Toss in the cooked fettuccine, stirring until the pasta is coated in the sauce.
Serve hot, garnished with fresh parsley.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, so I usually have it on the table in under 30 minutes.

Variations

Sometimes I add a splash of white wine to the sauce for extra depth of flavor. If I want more vegetables, I toss in spinach, peas, or sun-dried tomatoes. I also like switching out the fettuccine for linguine or penne depending on what I have in my pantry.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently in a skillet over low heat with a splash of cream or milk to keep the sauce smooth. I don’t recommend freezing this dish since the cream sauce can separate.

FAQs

Can I use uncooked shrimp instead of cooked?

Yes, I can add raw shrimp directly to the skillet with the garlic and cook them for 2–3 minutes until pink before adding the cream.

Can I use canned salmon?

Yes, I can use canned salmon in place of fresh. I just make sure to drain it well before adding it to the sauce.

How do I make the sauce thicker?

I simmer the cream a little longer before adding the Parmesan, or I stir in an extra handful of cheese for a richer, thicker sauce.

Can I lighten this recipe?

Yes, I sometimes use half-and-half instead of heavy cream and reduce the butter slightly for a lighter sauce.

What side dishes go well with this pasta?

I like pairing it with a simple green salad, garlic bread, or roasted asparagus to balance out the richness.

Conclusion

This salmon and shrimp Alfredo pasta is one of my favorite ways to enjoy seafood in a comforting, creamy dish. It’s quick to prepare, luxurious to eat, and always a hit at the dinner table. With tender pasta, rich Alfredo sauce, and flavorful seafood, it’s a recipe I come back to again and again.