Ingredients
1 lb shrimp, peeled and deveined
1 lb salmon fillet
2 cups heavy cream
1 cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, for garnish
Directions
1. Start by cooking the fettuccine pasta according to the package instructions. Once it’s perfectly al dente, drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and let it sizzle for about a minute, just until it’s fragrant.
3. Add your shrimp to the skillet, seasoning with a little salt and pepper. Cook the shrimp for about 3-4 minutes until they’re bright pink and cooked through, then scoop them out onto a plate and set aside.
4. Next, place the salmon fillet in the same skillet. Cook for 4-5 minutes on each side, or until it’s cooked through and flakes easily with a fork. Remove the salmon, flake it into bite-sized pieces, and set aside with the shrimp.
5. Pour the heavy cream into the skillet and bring it to a gentle simmer. Gradually stir in the Parmesan cheese until the sauce is smooth and creamy.
6. Add the cooked fettuccine, shrimp, and flaked salmon back to the skillet. Gently toss everything together so all the flavors mix and the pasta is coated in that luscious sauce.
7. Serve hot, sprinkled with fresh chopped parsley for a burst of color and freshness. Enjoy!
