Description
This rich and indulgent pasta dish features succulent salmon and shrimp in a creamy Alfredo sauce with a unique twist. Enhanced with a touch of lemon zest and fresh spinach, this recipe elevates classic Alfredo by adding bright, zesty notes and a pop of color.
Ingredients
– 8 oz fettuccine or linguine pasta
– 2 tbsp unsalted butter
– 4 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup chicken or seafood broth
– 3/4 cup freshly grated Parmesan cheese
– Zest and juice of 1 lemon
– 2 cups fresh spinach, roughly chopped
– 8 oz salmon fillet, skin removed and cut into 1-inch pieces
– 8 oz large shrimp, peeled and deveined
– Salt and pepper, to taste
– 1 tbsp olive oil
– Fresh basil or parsley, chopped (for garnish)
Instructions
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet over medium heat, add olive oil and sear the salmon pieces for about 2-3 minutes per side until lightly browned. Remove salmon and set aside.
3. In the same skillet, add butter and sauté garlic until fragrant (about 1 minute).
4. Pour in the heavy cream and broth; bring to a gentle simmer.
5. Stir in the Parmesan cheese, lemon zest, and lemon juice until the sauce becomes smooth and slightly thickened. Season with salt and pepper.
6. Add the shrimp and cook for 3-4 minutes until they turn pink and are just cooked through.
7. Stir in the fresh spinach and let it wilt into the sauce.
8. Gently fold in the cooked pasta and seared salmon pieces. Toss well to coat evenly with the sauce.
9. Adjust seasoning if needed, and garnish with chopped basil or parsley before serving.
Notes
– Use fresh seafood for the best flavor and texture.
– The lemon twist brightens the rich creaminess; adjust the amount based on your taste preference.
– Avoid overcooking the salmon and shrimp to keep them tender and moist.
– For an extra layer of flavor, a pinch of red pepper flakes can be added with the garlic.
Nutrition
- Serving Size: 1 plate
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg