Fans of both seafood and pasta, you are going to love shrimp and salmon alfredo! This lightened up version is quick and easy, (just 30 minutes!) not to mention creamy and delicious.
Ingredients
- 12 oz dried fettuccine noodles
- 10 oz salmon fillet
- 1 lb shrimp
- ½ cup freshly grated Parmesan cheese
- 2 tablespoon butter
- ½ cup greek yogurt
- 1 teaspoon garlic powder
- ½ cup grated parmesan cheese
- 1 tablespoon fresh dill chopped
Instructions
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In a large pot of boiling water, cook pasta according to package directions, until au dente (soft but still chewy)
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Scoop out a cup of the pasta water and set aside. Drain the pasta
Cook salmon and shrimp
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To cook the salmon and shrimp, rub the salmon filet and shrimp with a little olive oil, season with salt and pepper. Cook the salmon at 400° on a baking sheet in the oven for 10 minutes, then add the shrimp and cook for a further 10 minutes. Or, use an air fryer: Cook the salmon for 7 minutes, then add the shrimp and cook 7 more minutes. Set aside.
Alfredo Sauce
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In a large skillet over medium heat, melt the butter.
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Whisk in the Greek yogurt and garlic powder.
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Add the parmesan cheese and whisk until melted.
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Add reserved pasta water, a tablespoon at a time, whisking, until the sauce is the consistency that you like. It should be thick enough to cling to the bottom of a spoon.
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Add the cooked pasta and toss gently with tongs to coat the pasta with alfredo sauce.
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Add the cooked salmon and shrimp and gently combine.
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Garnish with chopped dill, black pepper and more parmesan if desired.
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Serve immediately
