Creamy, rich, and packed with ocean-fresh flavor!
Ingredients:2 salmon fillets (about 6 oz each)
10–12 large shrimp, peeled & deveined
8 oz linguine pasta
2 tbsp olive oil
Salt & black pepper, to taste
2 tbsp unsalted butter
3 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tbsp chopped fresh parsley (plus more for garnish)
Juice of half a lemon (optional)
Directions:
Cook the Pasta:Boil linguine in salted water until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
Sear the Salmon:Season salmon with salt and pepper. Heat 1 tbsp olive oil in a skillet and sear salmon, skin-side down first, for 3–4 mins per side. Set aside.
Cook the Shrimp:In the same skillet, add remaining olive oil. Sauté shrimp for 1–2 mins per side until pink. Remove and keep warm.
Make the Alfredo Sauce:In the skillet, melt butter and sauté garlic until fragrant. Add cream and simmer. Stir in Parmesan, pasta water, and parsley. Simmer until smooth.
Combine & Serve:Toss cooked linguine in the Alfredo sauce. Plate with salmon and shrimp on top. Finish with extra parsley and a splash of lemon juice if desired.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Calories: ~680 per serving | Protein: ~45g per serving