Creamy Salmon & Shrimp Alfredo – The Ultimate Surf & Turf Pasta

Hey there, friend! Isla here from BiteTide. Have you ever had one of those days where you’re craving something truly decadent—the kind of meal you’d order at a fancy Italian restaurant with a crisp white tablecloth—but the thought of putting on real pants and leaving the house feels like a monumental task? Yeah, I’ve been there more times than I can count. That exact feeling is what inspired this glorious, show-stopping, and (I promise!) surprisingly simple Creamy Salmon & Shrimp Alfredo.

We’re talking tender, flaky salmon fillets and plump, juicy shrimp, all swimming in a luxuriously velvety garlic-Parmesan cream sauce that clings to every strand of fettuccine. This isn’t just any pasta dish; this is the ultimate surf and turf experience, all cozying up in your favorite bowl. It’s the culinary equivalent of a warm hug, and it’s guaranteed to turn an ordinary Tuesday into a mini-celebration. The best part? You can whip up this restaurant-quality masterpiece in under 40 minutes, no chef’s hat required. So, let’s ditch the takeout menus and create some magic together. Your taste buds are going to thank you!

The Day I Accidentally Created a Family Favorite

This recipe has a special place in my heart because it was born from a happy little kitchen accident. Picture this: It was my dad’s birthday, and I had grand plans for a classic seafood boil. I’d sourced the most beautiful wild-caught salmon and colossal shrimp. But then… a classic coastal storm rolled in. Thunder, lightning, the whole works. Our power flickered, and my ambitious outdoor boil was officially rained out.

Not to be defeated, I looked at my ingredients and thought, “What would Nonna do?” I had pasta, cream, Parmesan, and this gorgeous seafood. I seared the salmon until the skin was crackling-crisp (I’ve since made it skinless for ease), sautéed the shrimp in all those glorious browned bits, and whipped up a creamy Alfredo sauce right in the same pan. When I brought that steaming, fragrant bowl to the table, the chaos of the storm melted away. We sat there, listening to the rain, twirling fettuccine and laughing. It was one of those unplanned, perfectly imperfect moments that reminded me that the best meals aren’t about following a recipe to the letter—they’re about the joy you cook into them.

Gathering Your Flavor Crew: The Ingredients

This is where the fun begins! Every ingredient here plays a key role in building layers of flavor. Don’t stress if you need to make a swap—I’ve got you covered with my favorite chef-approved substitutions.

• 2 salmon fillets (6 oz each), skin removed – Look for fillets that are bright pink and firm. Removing the skin makes for easier eating and a more elegant presentation. Chef’s Swap: No salmon? Use another firm fish like cod or halibut, or even chicken breast cut into chunks!
• 12 large shrimp, peeled and deveined – I love the “16/20” count size for this—they’re substantial and juicy. Deveining might seem fussy, but it ensures no gritty texture. Trust me on this one.
• Salt, pepper, and smoked paprika (for seasoning) – This is our flavor trifecta! The smoked paprika adds a subtle, smoky depth that pairs magically with the seafood. Chef’s Insight: Always pat your seafood dry with a paper towel before seasoning. This is the secret to a perfect, golden sear instead of a steam.
• 1 tbsp olive oil – Our searing workhorse. Its high smoke point is perfect for getting that beautiful crust on the salmon.
• 1 tbsp butter – Because flavor. The butter adds a rich, nutty base for our sauce. I use unsalted to control the sodium.
• 3 cloves garlic, minced – The aromatic heart of the sauce. Fresh is best here! Don’t be shy.
• 1½ cups heavy cream – This is what gives the Alfredo its signature velvety, luxurious texture. For a lighter version, you can use half-and-half, but the sauce will be a bit thinner.
• ½ cup grated Parmesan cheese – Use the real deal, freshly grated from a block! Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. We want silky smoothness.
• ½ tsp crushed red pepper flakes (optional) – My little secret for a subtle kick that cuts through the richness. Highly recommend!
• Fresh parsley, chopped (for garnish) – A pop of color and fresh flavor to finish the dish.
• 8 oz fettuccine or tagliatelle pasta – These wide, flat noodles are sauce magnets! They cradle every drop of that creamy goodness.Print
  

  Creamy Salmon & Shrimp Alfredo : The Ultimate Surf & Turf Pasta

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  • Author: islamerrick
  • Total Time: 40 mins
  • Yield: 6 servings 1x

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  Description

  This rich and velvety Creamy Salmon & Shrimp Alfredo brings restaurant-quality flavor to your kitchen in under an hour. Perfectly seared salmon fillets and juicy shrimp are nestled over buttery fettuccine, drenched in a garlic Parmesan cream sauce that’s smooth, indulgent, and deeply satisfying. It’s the kind of meal you serve when you want to impress—but keep things easy.

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  Ingredients

  Scale 1x2x3x

  2 salmon fillets (6 oz each), skin removed

  12 large shrimp, peeled and deveined

  Salt, pepper, and smoked paprika (for seasoning)

  1 tbsp olive oil

  1 tbsp butter

  3 cloves garlic, minced

  1½ cups heavy cream

  ½ cup grated Parmesan cheese

  ½ tsp crushed red pepper flakes (optional)

  Fresh parsley, chopped (for garnish)

  8 oz fettuccine or tagliatelle pasta

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  Instructions

  2 salmon fillets (6 oz each), skin removed

  12 large shrimp, peeled and deveined

  Salt, pepper, and smoked paprika (for seasoning)

  1 tbsp olive oil

  1 tbsp butter

  3 cloves garlic, minced

  1½ cups heavy cream

  ½ cup grated Parmesan cheese

  ½ tsp crushed red pepper flakes (optional)

  Fresh parsley, chopped (for garnish)

  8 oz fettuccine or tagliatelle pasta

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Dinner

Let’s Get Cooking: Your Step-by-Step Guide to Pasta Perfection

Okay, team! Aprons on, music playing—let’s do this. I’ll walk you through each step with all my favorite little hacks to ensure your Surf & Turf Pasta is absolutely flawless.

1. Pasta Prep is Key: “Cook pasta according to package directions. Reserve ½ cup of pasta water and drain.” – Chef’s Hack: Salt your pasta water generously—it should taste like the sea! This is your one chance to season the pasta itself. And that starchy pasta water? It’s liquid gold for adjusting your sauce later, so don’t you dare pour it down the drain!
2. Season Like a Pro: “Season salmon and shrimp with salt, pepper, and paprika.” – Chef’s Insight: Be generous! Season both sides of the salmon and give the shrimp a good toss. This isn’t just surface flavor; it’s building the foundation of the entire dish.
3. Sear the Salmon to Perfection: “In a large skillet, heat olive oil over medium-high heat. Sear salmon 3–4 minutes per side until golden and cooked through. Remove and set aside.” – Chef’s Tip: Get that pan nice and hot before adding the salmon. You should hear a satisfying sizzle. Don’t move it for the first few minutes—let a beautiful golden crust form. The salmon will finish cooking a little more later, so it’s okay if it’s still a touch translucent in the very center when you take it out.
4. Shrimp’s Time to Shine: In that same, now-flavor-packed skillet, add the shrimp. They cook fast—just 1-2 minutes per side until they’re pink and opaque. Remove them and set them aside with the salmon. We’re layering flavors by using the same pan!
5. Build the Dreamy Sauce: “In the same skillet, add butter and garlic. Sauté until fragrant, then stir in heavy cream. Simmer 3–4 minutes.” – Chef’s Hack: Lower the heat to medium when you add the garlic. We want it fragrant and golden, not bitter and burnt! As the cream simmers, it will thicken slightly and take on all the delicious browned bits from the seafood. This is called “fond,” and it’s pure flavor.
6. Cheese, Please! “Add Parmesan and red pepper flakes. Stir until smooth.” – Chef’s Tip: Take the pan off the heat for a minute when you add the Parmesan. This helps prevent the cheese from seizing and becoming stringy. Stir continuously until it melts into a smooth, luscious sauce.
7. The Magic of Pasta Water: “Adjust thickness with reserved pasta water if needed.” – Chef’s Insight: Your sauce might be a little thick after adding the cheese. This is where that reserved pasta water comes in! Add a tablespoon or two at a time, stirring, until the sauce coats the back of a spoon beautifully. The starch in the water helps the sauce emulsify and cling to the pasta.
8. The Grand Reunion: “Return salmon and shrimp to the skillet to heat through.” Gently place the salmon and shrimp back into the sauce for just a minute to warm them up. I like to flake the salmon into large chunks as I add it, but you can keep the fillets whole for a more elegant presentation.
9. The Final Toss: “Toss cooked pasta in the sauce or serve it as a bed under the salmon and shrimp.” You have two options here: for maximum sauciness, toss all the pasta right in the skillet. For a picture-perfect plate, create a nest of pasta and artfully arrange the seafood on top, then spoon the extra sauce over everything.
10. The Grand Finale: “Garnish with parsley and cracked black pepper.” This final touch adds a fresh, vibrant flavor and makes the dish look like it came straight from a food magazine. You did that!

Plating Your Masterpiece: Serving Suggestions

How you serve this dish is part of the fun! I love using warm, shallow bowls to really showcase the beautiful seafood and creamy sauce. For a true restaurant-style experience, twirl a serving of fettuccine with a meat fork and place it neatly in the center of the bowl. Top it with one salmon fillet and arrange the shrimp around it. Drizzle everything with an extra spoonful of sauce and don’t forget that final sprinkle of fresh parsley and a crack of black pepper. Pair it with a simple arugula salad with a lemon vinaigrette to cut through the richness, and maybe a slice of crusty, warm bread for… you know, sauce duty. Absolutely essential.

Ride the Flavor Wave: Recipe Variations

One of my core beliefs at BiteTide is that recipes are guides, not rules! Feel free to get creative and make this Surf & Turf Pasta your own.

• Lemon Lover’s Delight: Add the zest of one lemon to the sauce along with the Parmesan, and finish with a big squeeze of fresh lemon juice at the end. It brightens the whole dish wonderfully.
• Veggie-Packed Powerhouse: Sauté a cup of sliced mushrooms or spinach with the garlic. Baby spinach will wilt right into the sauce in seconds!
• Cajun Kick: Swap the smoked paprika and red pepper flakes for 1-2 teaspoons of your favorite Cajun seasoning blend on the seafood. It adds a fantastic spicy, herby depth.
• White Wine Elegance: After sautéing the garlic, deglaze the pan with ¼ cup of dry white wine (like Sauvignon Blanc). Let it reduce by half before adding the cream. This adds a lovely layer of acidity and complexity.
• Gluten-Free & Low-Carb: This is easy! Simply use your favorite gluten-free pasta or swap the fettuccine for zucchini noodles or spaghetti squash. Just sauté your veggie “noodles” separately and top with the seafood and sauce.

Isla’s Chef’s Notes & Kitchen Confessions

This recipe has evolved so much since that first stormy night! I used to be a purist about keeping the salmon fillets whole, but one day my fork slipped while I was serving and a huge, beautiful chunk flaked off into the pasta. It was a happy accident—I realized that flaking the salmon and tossing it through the pasta ensures you get a perfect bite of everything in every single forkful. Now, it’s my preferred way to serve it!

A funny kitchen story? I once was so excited to film a reel for this recipe that I completely forgot to add the Parmesan to the sauce. I was just about to pour the plain cream over the pasta when I saw the lonely block of cheese sitting on the counter. We had a good laugh about it (and of course, I stirred it in immediately). The moral of the story: even the pros have “oops” moments! It’s all part of the process. Cooking should be fun, not stressful.

Your Questions, Answered: FAQs & Troubleshooting

I’ve made this recipe countless times and have answered tons of your DMs about it! Here are the most common questions and how to solve them.

Q: My sauce turned out grainy/oily. What happened?
A: This is almost always a heat issue! The two main culprits are: 1) Adding the Parmesan while the sauce is at a rolling boil, which can cause the fats to separate, and 2) Using pre-shredded cheese. The anti-caking agents in it don’t melt smoothly. The fix? Always take the pan off the heat or turn it down to low before stirring in freshly grated Parmesan.

Q: Can I make this ahead of time?
A: You can prep the components! Cook the seafood and make the sauce, but store them separately in the fridge for up to a day. The pasta is best cooked fresh. When ready to serve, gently reheat the sauce and seafood in a skillet, cook your pasta, and combine. Reheating the entire assembled dish can lead to overcooked seafood.

Q: My sauce is too thin! How can I thicken it?
A> First, let it simmer a bit longer to reduce. If it’s still too thin, make a quick slurry. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth, then whisk it into the simmering sauce. It should thicken up within a minute.

Q: What’s the best way to reheat leftovers?
A> Gently is the key word! The microwave can be harsh and make the seafood rubbery. I recommend reheating slowly in a skillet over low heat, adding a tiny splash of cream or water to loosen the sauce back up.

Quick Nutritional Info

Just a helpful note for those who are curious! This is an estimate per generous serving.

• Servings: 2
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Calories: ~710
• Protein: 46g
• Carbs: 45g
• Fat: 39g

And there you have it! My heart-and-soul recipe for Creamy Salmon & Shrimp Alfredo. I hope it brings as much joy and flavor to your kitchen as it has to mine. If you make it (and I really hope you do!), be sure to tag me @BiteTide on socials so I can see your beautiful creations and do a virtual happy dance with you! Now, go forth and conquer that craving.

With love and a full plate,
Isla 💛