Ingredients:
2 salmon fillets (4-6 ounces each)
1/2 pound raw shrimp, peeled and deveined
6-8 oz grated Parmesan cheese
8 oz fettuccine pasta
2 tablespoons olive oil
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
Directions:
Cook the fettuccine until al dente according to package instructions, then drain and set aside.
In a big skillet over medium heat, warm up the olive oil.
Sauté garlic for 1 minute.
Add shrimp and salmon to the skillet, season with salt and pepper, and cook until shrimp are pink and salmon is flaky, about 3-4 minutes per side. Remove and set aside.
In the same skillet, simmer heavy cream, then lower heat and stir in grated Parmesan until smooth.
Chop salmon into bite-sized pieces. Return salmon and shrimp to the skillet with the Alfredo sauce, gently tossing to combine.
Add the cooked fettuccine to the skillet, coating it in the sauce. Stir in lemon juice and parsley.
Serve hot, garnished with parsley and additional Parmesan if desired.
Enjoy the creamy and delicious flavors of this Salmon and Shrimp Alfredo dish!