Grilled Salmon & Shrimp Fettuccine Alfredo 🐟🦐🍝

When it comes to comforting pasta dishes, Fettuccine Alfredo is a classic that never disappoints. But imagine elevating it with smoky, perfectly grilled salmon and juicy shrimp — a seafood lover’s dream on a plate! This dish combines the creaminess of Alfredo sauce with the freshness of seafood, making it perfect for both weeknight dinners and special occasions.

Below, you’ll find everything you need to create this masterpiece at home — from the ingredients to the step-by-step method.

Ingredients You’ll Need

For the Seafood:

2 salmon fillets (skinless, about 6 oz each)
12–15 large shrimp (peeled and deveined)
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper, to taste
1 lemon (for zest and juice)

For the Alfredo Sauce:

4 tbsp unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese (freshly grated for best results)
½ cup cream cheese (optional, for extra creaminess)
Salt and black pepper, to taste
Fresh parsley (chopped, for garnish)

For the Pasta:

12 oz fettuccine noodles
1 tbsp salt (for pasta water)

Step-by-Step Instructions

Step 1: Prepare and Season the Seafood

Pat the salmon fillets and shrimp dry with a paper towel.
Drizzle them with olive oil, then sprinkle garlic powder, smoked paprika, salt, pepper, and a touch of lemon zest.
Let them rest for about 10–15 minutes while you prepare the grill or skillet.

Tip: This seasoning blend enhances the seafood’s natural sweetness without overpowering the Alfredo sauce.

Step 2: Grill the Salmon and Shrimp

Preheat your grill or stovetop grill pan to medium-high heat.
Place the salmon fillets skin-side down (if skin is still on). Grill for 4–5 minutes per side until cooked through and flaky.
Grill the shrimp for about 2 minutes per side until pink and slightly charred.
Set aside on a plate and squeeze fresh lemon juice over them for brightness.