If you’re looking to indulge in a creamy, comforting pasta dinner with a delightful surprise, Salmon and Shrimp Alfredo with a Twist is your new must-try. This dish layers luxurious Alfredo sauce over perfectly seared salmon and juicy shrimp, but what truly elevates it are pops of sun-dried tomato and wilted spinach folded in just before serving. Imagine classic flavors, but reimagined for anyone who craves a seafood pasta with a burst of color and personality. Whether it’s a weeknight treat or a dinner party stunner, this recipe guarantees an unforgettable meal—every bite is pure joy!
Ingredients You’ll Need
Every component in Salmon and Shrimp Alfredo with a Twist plays a special role. From the silkiness of the sauce to the bright tang of lemon and the vibrant greens, each ingredient brings the dish to life. Gather these simple essentials and prepare for an unbeatable depth of flavor.
- Olive oil: The base for searing both the salmon and shrimp, ensuring a golden crust and sealing in moisture.
- Salmon fillets (skinless, about 6 oz each): Rich and satisfying, they flake perfectly into the sauce while lending big, bold flavor.
- Large shrimp (1/2 pound, peeled and deveined): Sweet, tender, and quick-cooking, bringing elegant seafood notes to the mix.
- Salt and pepper: Essential for seasoning seafood and balancing the creamy sauce.
- Garlic (3 cloves, minced): Gives the sauce irresistible aroma and depth.
- Red pepper flakes (1/4 teaspoon): Adds a gentle, warming heat that enlivens every bite.
- Butter (2 tablespoons): Elevates the Alfredo’s richness and gives the sauce a luscious texture.
- Heavy cream (1 cup): The backbone of classic Alfredo, providing a creamy, dreamy base.
- Parmesan cheese (1/2 cup, grated): Brings sharp, nutty flavor and helps thicken the sauce.
- Mozzarella cheese (1/2 cup, shredded): Adds a stretchy, melty component for extra indulgence.
- Fettuccine pasta (8 oz): Traditional choice for Alfredo, with enough width to catch every drop of sauce.
- Sun-dried tomatoes (1/4 cup, chopped): Bursts of tang and color that provide the “twist” in this version.
- Baby spinach (2 cups): Lightens the dish and adds bright, fresh color while wilting beautifully into the sauce.
- Lemon (juice of 1/2): Cuts richness with citrusy brightness, balancing the flavors.
- Fresh parsley (2 tablespoons, chopped; optional): A final garnish for color and a fresh, herby note.
How to Make Salmon and Shrimp Alfredo with a Twist
Step 1: Cook the Pasta
Start things off by bringing a big pot of salted water to a boil. Drop in the fettuccine and stir now and then so it cooks evenly without sticking. Once it’s perfectly al dente, drain quickly and set it aside (but don’t forget to save a splash of pasta water, just in case you need to loosen up the sauce later!).
Step 2: Sear the Salmon
Heat up the olive oil in a large skillet over medium heat. Pat your salmon fillets dry, season both sides with salt and pepper, then gently place them in the hot pan. Let each side cook undisturbed for 3 to 4 minutes—this helps develop a gorgeous golden crust while keeping the inside moist and flaky. Once cooked through, set them aside to rest.
Step 3: Cook the Shrimp
In the same skillet, toss in the shrimp. There’s no need to clean the pan—the seafood fond adds incredible flavor! Sear the shrimp for about 2 to 3 minutes per side, just until they turn blush-pink and opaque. Lift them out and add to the plate with the salmon while you build the sauce.
Step 4: Make the Creamy Alfredo Sauce
Lower the heat a bit, toss in the butter, and wait for it to melt into the flavorful drippings. Add garlic and red pepper flakes, sautéing for a minute until your kitchen smells absolutely heavenly. Slowly pour in the heavy cream, stirring well, then let it simmer gently for two minutes until it thickens slightly. Add the Parmesan and mozzarella, whisking until melty and smooth—the sauce should start to coat your spoon beautifully.
Step 5: Add the Twist! Sun-dried Tomatoes and Spinach
Now for the game-changing moment: stir in those sun-dried tomatoes and handfuls of fresh spinach. The tomatoes give a wonderful tang and chew, while the spinach wilts into silky ribbons within the hot sauce. Cook just until the spinach is barely wilted for maximum freshness and color.
Step 6: Combine Pasta, Seafood, and Sauce
Flake the cooked salmon into large, generous chunks and return it to the skillet along with the shrimp. Add your drained fettuccine and gently toss everything together to coat the pasta in all that creamy, seafood-laced sauce. Finish by squeezing over fresh lemon juice for a bright lift—stir gently to incorporate. Optional: use a splash of reserved pasta water if you want a looser, silkier sauce.
Step 7: Garnish and Serve
Scatter with a shower of chopped parsley for color and freshness, then twirl onto plates and get ready for the ultimate Salmon and Shrimp Alfredo with a Twist experience!
How to Serve Salmon and Shrimp Alfredo with a Twist
Garnishes
Sprinkle that final flourish of chopped parsley for a burst of green. You can also add extra Parmesan, freshly cracked pepper, or a grating of lemon zest for bright aroma. These finishing touches elevate the presentation and round out every bite.
Side Dishes
This dish pairs beautifully with simple sides like a crisp green salad, garlicky roasted asparagus, or even a rustic loaf of bread to sop up the creamy sauce. The richness of Salmon and Shrimp Alfredo with a Twist is perfectly balanced by fresh, light accompaniments.
Creative Ways to Present
If you want to impress, plate the pasta in wide, shallow bowls, piling the seafood artfully on top before draping it with sauce. Or, serve family-style on a platter with lemon wedges and extra herbs, letting everyone dig in. For a playful spin, try twirling the fettuccine into little nests for individual portions—it’s as dazzling to look at as it is to eat!
Make Ahead and Storage
Storing Leftovers
Got extras? Store any remaining Salmon and Shrimp Alfredo with a Twist in an airtight container in the refrigerator for up to two days. This keeps the seafood fresh and the sauce nicely creamy, though the pasta may soak up a bit of the sauce as it sits.
Freezing
While creamy sauces sometimes separate when frozen, you can freeze leftovers in a pinch. Transfer to freezer-safe containers and freeze for up to one month. Defrost in the fridge overnight before reheating for best texture, keeping in mind the seafood will be softer after thawing.
Reheating
To reheat, add the pasta to a skillet over low heat with a splash of milk or cream to loosen the sauce. Stir gently until warmed through, being careful not to overcook the seafood. The flavors meld even more, making leftovers just as enticing as the first night!
FAQs
Can I substitute the salmon or shrimp with other seafood?
Absolutely! This recipe is flexible. Try scallops, lobster, or even a firm white fish like cod. Just adjust cook times to ensure the seafood stays tender and flavorful in this Salmon and Shrimp Alfredo with a Twist.
What can I use instead of heavy cream for a lighter sauce?
You can substitute half-and-half or even whole milk for a lighter Alfredo. Just remember, the sauce may not be as thick and rich, but it’ll still taste fantastic in Salmon and Shrimp Alfredo with a Twist.
Can I make this gluten free?
Definitely! Simply swap in your favorite gluten-free fettuccine or any sturdy gluten-free pasta. The rest of the ingredients in Salmon and Shrimp Alfredo with a Twist are naturally gluten free.
How can I prevent the sauce from curdling or separating?
Keep the heat gentle when adding cream and cheeses, and stir continuously. Adding cheese gradually allows it to melt smoothly, making your Salmon and Shrimp Alfredo with a Twist silky and cohesive.
What is the best way to reheat leftovers?
For best results, reheat slowly on the stovetop with a splash of milk or cream, stirring gently. This method helps the sauce return to its original creamy glory without making the seafood overcooked or tough.
Final Thoughts
I can’t recommend Salmon and Shrimp Alfredo with a Twist enough. It’s luscious, playful, and full of satisfying flavors that’ll wow everyone who tries it. This is one of those recipes you’ll reach for whenever you want to treat yourself or impress guests—give it a go and savor every magical bite!
Print
Salmon and Shrimp Alfredo with a Twist Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a decadent twist on classic Alfredo with this Salmon and Shrimp Alfredo recipe. Creamy, rich, and packed with seafood goodness, this dish is sure to impress your taste buds.
Ingredients
Salmon:
- 1 tablespoon olive oil
- 2 salmon fillets (skinless, about 6 oz each)
- Salt and pepper to taste
Shrimp:
- 1/2 pound large shrimp (peeled and deveined)
Sauce:
- 3 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Other:
- 8 oz fettuccine pasta
- 1/4 cup sun-dried tomatoes (chopped)
- 2 cups baby spinach
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Cook Pasta: Boil salted water and cook fettuccine until al dente. Drain and set aside.
- Sear Salmon: Sear seasoned salmon fillets until golden and cooked through. Set aside.
- Cook Shrimp: Cook shrimp until pink and opaque. Set aside.
- Make Sauce: Sauté garlic and red pepper flakes in butter. Add cream, Parmesan, and mozzarella. Stir until thickened.
- Finish Dish: Add sun-dried tomatoes, spinach, flaked salmon, and shrimp to the sauce. Toss in cooked pasta. Squeeze lemon juice, garnish with parsley, and serve.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Opt for gluten-free pasta if needed.
- Experiment with kale or arugula instead of spinach for a different flavor profile.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 3g
- Sodium: 740mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 155mg
