Ingredients
1 cup shrimp, peeled and deveined
1 cup salmon fillet, cooked and flaked
2 cups heavy cream
1 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
Chopped parsley for garnish
Directions
1. Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions. Once it’s tender, drain and set it aside for later.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and let it sizzle for about a minute until it becomes wonderfully fragrant.
3. Add the shrimp to the skillet and cook, stirring occasionally, just until they turn pink and opaque. Gently stir in your cooked, flaked salmon and mix everything together.
4. Pour in the heavy cream and bring the sauce to a gentle simmer. Stir in the grated Parmesan cheese and keep stirring while the sauce thickens into creamy goodness.
5. Add the cooked fettuccine to the skillet and toss it with the sauce, shrimp, and salmon until every strand is coated.
6. Taste and season with salt and pepper as you like. Serve the Alfredo warm, with a generous sprinkle of chopped parsley on top for a fresh finish.
