If you’re looking for an indulgent seafood pasta that’s both elegant and unbelievably comforting, Grilled Salmon & Shrimp Fettuccine Alfredo is about to steal your heart (and your taste buds). Imagine perfectly grilled salmon and juicy shrimp nestled on a bed of silky, parmesan-kissed fettuccine—there’s nothing like it for a special dinner or to simply treat yourself on a weeknight. The combination of grill-charred seafood with the dreamy alfredo sauce is pure magic, making this dish a must-try for seafood lovers and pasta fans alike!

Grilled Salmon & Shrimp Fettuccine Alfredo Recipe - Recipe Image

Ingredients You’ll Need

This list keeps it simple yet thoughtful. Each ingredient plays a star role, delivering rich flavors, lovely textures, and a touch of freshness that ties everything together into the ultimate Grilled Salmon & Shrimp Fettuccine Alfredo.

8 oz fettuccine pasta: Classic ribbons of pasta are the perfect foundation, soaking up every drop of creamy sauce.
2 tablespoons olive oil: Helps the seafood grill beautifully while adding a subtle fruitiness to the final dish.
2 salmon fillets (about 6 oz each), skin removed: Rich, buttery salmon is the star protein, transforming the Alfredo into something extra special.
½ lb large shrimp, peeled and deveined: Shrimp bring sweet, delicate flavor and gorgeous color to every forkful.
1 teaspoon paprika: Gives the seafood a lovely smokiness and a golden hue after grilling.
1 teaspoon garlic powder: Adds depth and warmth, infusing every bite with savory goodness.
½ teaspoon salt: Makes all the flavors pop; don’t skip it!
¼ teaspoon black pepper: Adds gentle heat that compliments the creamy sauce without overpowering it.
3 tablespoons unsalted butter: Creates a silky base for the Alfredo sauce and enriches the entire dish.
4 cloves garlic, minced: Fresh garlic is the soul of the sauce, so go generous for a big aromatic boost.
1 ½ cups heavy cream: Delivers dreamy, velvety body to the Alfredo and makes the sauce decadently rich.
1 cup grated Parmesan cheese: Parmesan thickens the sauce and brings that irresistible, nutty flavor we crave.
¼ cup chopped fresh parsley (for garnish): Brings brightness and a pop of color to finish the dish beautifully.
Lemon wedges (for serving, optional): Just a squeeze brings out the best in all the flavors and keeps things vibrant.

How to Make Grilled Salmon & Shrimp Fettuccine Alfredo

Step 1: Cook the Fettuccine

Start by bringing a large pot of salted water to a boil, then cook your fettuccine until it’s perfectly al dente—tender, but with a little bite. Drain, reserving about half a cup of that pasta water (trust me, it’s handy for later), and set the noodles aside while you work on the rest.

Step 2: Season and Grill the Seafood

While the pasta is cooking, get your grill pan or outdoor grill nice and hot over medium-high heat. Brush both the salmon fillets and shrimp with olive oil, then give them a generous dusting of paprika, garlic powder, salt, and black pepper. Grill the salmon for 3 to 4 minutes on each side until it’s just cooked through and deliciously flaky. Grill the shrimp until they’re pink and opaque—usually 2 to 3 minutes per side is all it takes. Once everything is beautifully grilled, set the seafood aside and keep it warm.

Step 3: Make the Alfredo Sauce

Now for the creamy magic! Set a large skillet over medium heat and melt the unsalted butter. Add the minced garlic and sauté for a minute or two, just until everything smells incredible. Pour in the heavy cream and let it come to a gentle simmer, stirring occasionally. Next, sprinkle in the Parmesan cheese and continue stirring until the sauce thickens up and becomes smooth—it’ll only take 2 or 3 minutes.

Step 4: Toss the Pasta

Place the cooked fettuccine into your skillet with the Alfredo sauce, tossing gently to coat every strand. If the sauce ever feels a bit too thick, that reserved pasta water is your best friend—add a splash or two until the consistency is just right: luscious and clinging to every noodle.

Step 5: Assemble and Serve

Time for the grand finale! Divide the creamy Alfredo fettuccine between serving plates. Carefully arrange the grilled salmon and shrimp on top—make it look as stunning as it tastes. A sprinkle of fresh parsley gives a final burst of color and freshness. Serve with lemon wedges on the side for anyone who loves a zippy finish.

How to Serve Grilled Salmon & Shrimp Fettuccine Alfredo

Garnishes

A shower of vibrant chopped parsley is the classic finishing touch, lending herby freshness and color. Consider an extra sprinkle of grated Parmesan on top for a cheesy hit, and don’t skip the lemon wedges—they add brightness that cuts through the richness of the Alfredo. For a super fancy touch, a light drizzle of extra-virgin olive oil works wonders too.

Side Dishes

To make your Grilled Salmon & Shrimp Fettuccine Alfredo dinner even more delightful, pair it with a crisp green salad tossed with a tangy vinaigrette. Garlic bread is always a winner for mopping up that gorgeous sauce. If you want to keep it light, steamed asparagus or roasted broccolini complement the dish perfectly without stealing the spotlight.

Creative Ways to Present

For a show-stopping presentation, try serving individual portions in shallow pasta bowls with the grilled seafood artfully arranged on top. Or, serve the entire dish family-style on a big platter—it invites everyone to dig in and makes any meal feel special. For an extra flourish, swirl the fettuccine into a neat little nest and nestle the seafood right in the center—Instagram-worthy in an instant!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Try to keep the seafood and pasta separate, if possible—this helps keep the textures at their best and prevents the seafood from overcooking when reheated.

Freezing

Creamy dishes like Grilled Salmon & Shrimp Fettuccine Alfredo aren’t the best candidates for freezing, as the sauce may separate or become grainy when thawed. However, if you need to store it, put it in a tightly sealed container and freeze for up to one month. Be sure to thaw in the fridge overnight before reheating gently.

Reheating

To reheat, place the pasta (and seafood, if combined) in a skillet over low heat. Add a splash of milk, cream, or reserved pasta water, and stir gently until warmed through. Avoid microwaving the seafood directly, as it can become rubbery—instead, add the seafood at the last minute to just heat through.

FAQs

Can I use frozen seafood instead of fresh for Grilled Salmon & Shrimp Fettuccine Alfredo?

Absolutely! Just make sure the shrimp and salmon are fully thawed and patted dry before grilling so they get that perfect char and don’t steam on the grill.

Is there a way to lighten up the Alfredo sauce?

You can swap out some of the heavy cream for half-and-half or whole milk, though your sauce might be a little less silky. For even more flavor without richness, consider stirring in a splash of white wine as suggested in the notes.

How do I know when the salmon and shrimp are cooked?

Salmon is done when it’s opaque and flakes easily with a fork, usually after 3 to 4 minutes per side. Shrimp turn from gray to bright pink and are opaque all the way through when done—typically 2 to 3 minutes per side is just right.

What kind of Parmesan cheese works best in the sauce?

Freshly grated Parmesan melts more smoothly and brings out a nutty flavor in the Alfredo. Pre-grated versions tend to be drier and may not give you that luscious, creamy result, so grate it fresh if you can!

Can I add vegetables to Grilled Salmon & Shrimp Fettuccine Alfredo?

Certainly! Sautéed spinach, lightly steamed broccoli, or grilled asparagus all pair beautifully with the creamy sauce and grilled seafood. Fold them in at the end or serve as a colorful side.

Final Thoughts

Nothing makes a meal feel as special as Grilled Salmon & Shrimp Fettuccine Alfredo, and it’s even better when made at home. With its luscious, creamy sauce, charred seafood, and those thick ribbons of pasta, every bite feels like a celebration. Give it a try the next time you want to wow your family or treat yourself—your kitchen is about to smell (and taste) like your favorite Italian restaurant!

Grilled Salmon & Shrimp Fettuccine Alfredo Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a decadent seafood pasta dish with this Grilled Salmon & Shrimp Fettuccine Alfredo recipe. Creamy and rich, this dish is perfect for a special dinner at home.

Ingredients

Scale

Fettuccine Pasta:

8 oz fettuccine pasta

Grilled Seafood:

2 tablespoons olive oil
2 salmon fillets (about 6 oz each), skin removed
½ lb large shrimp, peeled and deveined
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Alfredo Sauce:

3 tablespoons unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
¼ cup chopped fresh parsley (for garnish)
Lemon wedges (for serving, optional)

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Instructions

Cook the Pasta: Prepare the fettuccine according to package instructions, reserving some pasta water.
Grill the Seafood: Season and grill the salmon and shrimp until cooked through.
Make the Alfredo Sauce: Sauté garlic in butter, add cream and Parmesan cheese, then toss in cooked pasta.
Assemble: Plate the pasta, top with grilled seafood, garnish with parsley, and serve with lemon wedges.

Notes

You can use pre-cooked grilled seafood to save time.
For added depth, try a splash of white wine in the sauce before adding the cream.
Serve with garlic bread or a side salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling, Stovetop
Cuisine: Italian-American