- Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add salmon cubes to the skillet and cook for 2-3 minutes, stirring occasionally, until salmon is lightly browned on all sides.
- Add shrimp to the skillet and cook for another 2-3 minutes, until shrimp turns pink and opaque. Remove salmon and shrimp from skillet and set aside.
- Pour heavy cream into the skillet, stirring constantly until it starts to simmer.
- Gradually add grated Parmesan cheese, stirring until melted and smooth.
- Stir in chopped parsley, then season with salt and pepper to taste.
- Add cooked fettuccine to the skillet, tossing gently to coat with the Alfredo sauce.
- Return salmon and shrimp to the skillet, tossing again to combine everything evenly.
- Cook for another 1-2 minutes until heated through.
- Serve immediately, garnished with additional chopped parsley and lemon wedges if desired.
- Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
- Kcal: 560 kcal | Servings: 4 servings
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