Description
Indulge in this luxurious yet lightened-up seafood pasta that combines tender shrimp and flaky salmon in a velvety Alfredo sauce. Ready in just 30 minutes, this dish is perfect for a quick weeknight dinner or a special occasion. It’s creamy, flavorful, and sure to impress!
Ingredients
Scale
- 12 oz dried fettuccine noodles
- 10 oz fresh salmon fillet, skin removed
- 1 lb large shrimp, peeled and deveined
- ½ cup freshly grated Parmesan cheese (plus extra for garnish)
- 2 tablespoons unsalted butter
- ½ cup plain Greek yogurt
- 1 teaspoon garlic powder
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente (firm to the bite).
- Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
Step 2: Prepare the Seafood
- Preheat your oven to 400°F (200°C). Pat the salmon fillet and shrimp dry with paper towels.
- Lightly brush the salmon and shrimp with olive oil, then season generously with salt and black pepper.
- Place the salmon on a baking sheet and bake for 10 minutes. Add the shrimp to the same sheet and bake for an additional 8–10 minutes, or until the salmon is flaky and the shrimp are pink and opaque.
- Once cooked, break the salmon into large chunks and set aside with the shrimp.
Step 3: Create the Alfredo Sauce
- In a large skillet, melt the butter over medium heat. Add the Greek yogurt and garlic powder, whisking until smooth and creamy.
- Gradually add the grated Parmesan cheese, whisking continuously until the cheese melts and the sauce thickens.
- Slowly incorporate the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. It should coat the back of a spoon.
Step 4: Combine and Serve
- Add the cooked fettuccine to the skillet and toss gently with tongs to coat the noodles evenly with the sauce.
- Gently fold in the salmon chunks and shrimp, being careful not to break the fish apart.
- Garnish with fresh dill, a sprinkle of black pepper, and additional Parmesan cheese if desired. Serve immediately.
Notes
- Pasta Water: Always reserve some pasta water before draining. The starchy liquid helps bind the sauce to the noodles, creating a silky, cohesive texture.
- Seafood Prep: Patting the shrimp and salmon dry with paper towels ensures they brown nicely instead of steaming, enhancing their flavor and texture.
- Timing Tip: Cook the seafood while the pasta is boiling to save time. This ensures everything comes together seamlessly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of milk or water to revive the sauce.
- Freezing: This dish is not ideal for freezing, as the creamy sauce may separate when reheated.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 440 kcal
- Sugar: 2g
- Sodium: 693mg
- Fat: 13g
- Saturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 147mg