Ingredients:
- 1/2 pound raw shrimp, peeled and deveined
- 2 salmon fillets (4-6 ounces each)
- 6-8 oz Parmesan cheese, grated
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Directions:
- Cook the fettuccine according to package instructions until al dente, drain, and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.
- Add the shrimp and salmon to the skillet, season with salt and pepper, and cook until the shrimp are pink and the salmon is flaky, about 3-4 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the heavy cream and bring to a simmer. Lower the heat and stir in the grated Parmesan cheese until melted and smooth.
- Chop the cooked salmon into bite-sized pieces. Return the salmon and shrimp to the skillet with the Alfredo sauce, and gently toss to combine.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. Stir in the lemon juice and parsley.
- Serve hot, garnished with more parsley and grated Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 650 kcal | Servings: 4 servings😋❤️