seafood alfredo

Published on
17 May 2024
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Ingredients:

  • 8 oz angel hair pasta
  • 1 lb salmon fillet, skin removed and cut into bite-sized pieces
  • 1/2 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley (optional)
  • Lemon wedges for serving (optional)

Instructions:

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil.
    • Add the angel hair pasta and cook according to package instructions until al dente.
    • Drain the pasta and set aside.
  2. Prepare the Seafood:

    • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
    • Add the salmon pieces and cook for about 3-4 minutes, turning occasionally until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
    • In the same skillet, add the remaining tablespoon of olive oil.
    • Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside with the salmon.
  3. Make the Alfredo Sauce:

    • In the same skillet, melt the butter over medium heat.
    • Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
    • Stir in the heavy cream and bring to a gentle simmer.
    • Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
    • Season with salt, black pepper, and crushed red pepper flakes (if using).
  4. Combine Pasta and Sauce:

    • Add the cooked angel hair pasta to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.
    • Gently fold in the cooked salmon and shrimp until well combined and heated through.
  5. Serve:

    • Transfer the seafood Alfredo pasta to serving plates.
    • Garnish with chopped fresh parsley and serve with lemon wedges on the side, if desired.
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