Zesty Twist on the Classic—Creamy Alfredo with Salmon & Shrimp
If you’re craving something indulgent yet refreshing, this Zesty Twist on the Classic—Creamy Alfredo will transport your tastebuds straight to a gourmet coastal bistro. Featuring tender salmon, juicy shrimp, and a bright, lemony cream sauce, this seafood Alfredo recipe elevates your usual pasta night with bold flavor and a luxe feel—without being overly complicated or time-consuming.
This recipe is perfect for seafood lovers, pasta enthusiasts, or anyone looking to impress dinner guests with a restaurant-quality dish that can be whipped up in under 40 minutes. Whether you’re hosting a romantic date night or simply treating yourself midweek, this creamy salmon and shrimp Alfredo will not disappoint.
Why You’ll Love This Recipe
- Quick and easy: Prep and cook time total just 35 minutes.
- Restaurant-quality results: Silky lemon-parmesan cream sauce meets perfectly cooked seafood.
- Balanced flavor: The zesty lemon cuts through the richness, creating a refreshing finish.
- Customizable: Easily make it gluten-free, dairy-free, or tailored to your favorite proteins.
Ingredients at a Glance
To serve four hearty portions, you’ll need the following:
- 2 salmon fillets (skin removed)
- 1/2 lb shrimp (peeled and deveined)
- 12 oz fettuccine pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice and zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Kitchen Equipment Needed
- Large pot (for boiling pasta)
- Large skillet (preferably non-stick or stainless steel)
- Sharp knife
- Cutting board
- Zester or microplane
- Tongs or pasta fork
- Measuring cups and spoons
- Colander (for draining pasta)
Step-by-Step Directions
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook until al dente, typically 10–12 minutes. Drain and set aside, reserving a half cup of the pasta water in case you want to loosen the sauce later.
Tip: To prevent sticking, toss the drained pasta lightly with olive oil if you’re not using it immediately.
2. Cook the Salmon & Shrimp
Heat the olive oil in your skillet over medium heat. Cook the salmon fillets for 3–4 minutes per side or until fully cooked and slightly golden. Remove and flake into chunks with a fork.
In the same pan, sauté the shrimp for about 2–3 minutes on each side, until pink and opaque. Set aside.
Shortcut: Use pre-cooked shrimp to shave off a few minutes—just heat them through in the skillet.
3. Make the Lemony Alfredo Sauce
Melt butter in the same skillet, then add the minced garlic and cook for 30 seconds until fragrant. Stir in the heavy cream, lemon juice, and lemon zest. Let it simmer gently for 2–3 minutes.
Next, add the grated Parmesan, salt, and pepper. Stir until smooth and slightly thickened. If the sauce becomes too thick, add a splash of reserved pasta water to thin it out.
4. Combine Everything
Add the cooked pasta, flaked salmon, and sautéed shrimp back into the skillet. Gently toss everything to coat in the creamy, lemony Alfredo sauce.
Warm for a minute or two, just until everything is evenly heated.
5. Garnish and Serve
Sprinkle fresh chopped parsley on top for a pop of color and herby freshness. Serve warm with a side of crusty bread or a light green salad.
Variations & Swaps
- Dairy-Free Option: Use full-fat coconut milk instead of heavy cream and a dairy-free Parmesan alternative.
- Low-Carb Alternative: Swap fettuccine for spiralized zucchini or shirataki noodles.
- Protein Substitutes: Try scallops or chicken breast in place of salmon and shrimp.
- Add Veggies: Stir in wilted spinach, peas, or sun-dried tomatoes for extra texture and nutrition.
How to Store and Reheat
Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
Reheating: Gently warm in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s consistency. Avoid microwaving, as seafood can overcook and turn rubbery.
Freezing: Not recommended due to the creamy sauce and seafood, which don’t freeze and thaw well.
Pairing Suggestions
Wine: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony sauce and seafood beautifully.
Salad: Serve with arugula tossed in olive oil, lemon juice, and shaved Parmesan for a refreshing contrast.
Bread: Garlic knots or a warm baguette are perfect for soaking up any leftover sauce.
Dessert: Finish with something light and citrusy, like lemon sorbet or panna cotta.
Frequently Asked Questions
Can I use frozen salmon or shrimp?
Yes, but make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.
What kind of Parmesan should I use?
Freshly grated Parmesan is best for melting smoothly into the sauce. Avoid pre-shredded varieties that contain anti-caking agents.
Can I make this ahead of time?
This dish is best served fresh, but you can prep components (like cooking the pasta and seafood) ahead and reheat gently when combining with the sauce.
What can I do if my sauce breaks or becomes oily?
If your Alfredo sauce separates, whisk in a tablespoon of cold cream or a splash of starchy pasta water over low heat to bring it back together.
Is this dish spicy?
Not at all! It’s mild and flavorful with a lemony zing. If you like heat, a pinch of red pepper flakes can be added during the sauce-making step.
Final Thoughts
Whether you’re new to seafood or a seasoned pasta aficionado, this Zesty Twist on the Classic—Creamy Alfredo is a must-try. It’s comforting yet elegant, rich yet refreshing—a perfect example of how a few quality ingredients and a little citrus can completely transform a classic dish.
