I created a creamy Alfredo pasta featuring both tender shrimp and flaky salmon, all enveloped in a rich, silky sauce served over fettuccine. It’s a seafood lover’s dream with comforting, indulgent flavors.

Why You’ll Love This Recipe

I love how effortlessly this comes together in about half an hour—perfect for a busy weeknight yet feeling special enough for guests. The combination of salmon and shrimp not only brings a satisfying protein punch but also a pleasant, ocean-fresh taste. I keep the sauce luxurious but streamlined, so it’s approachable without sacrificing flavor.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fettuccine noodles
Salmon fillet
Peeled, deveined shrimp
Butter
Greek yogurt (full-fat or low-fat)
Garlic powder (or fresh garlic)
Freshly grated Parmesan cheese
Salt and pepper
Chopped dill or parsley (optional garnish)

Directions

I start by cooking the fettuccine in salted boiling water until al dente, saving about a cup of pasta water before draining.
I pat the salmon and shrimp dry, season them with salt and pepper, then cook: either bake the salmon at 400°F for 10 minutes and add shrimp for another 10, or cook both in an air fryer (about 7 minutes for salmon, then shrimp).
In a skillet, I melt the butter over medium heat and whisk in the Greek yogurt and garlic powder until smooth.
I mix in the Parmesan until it melts into the sauce, then loosen it with reserved pasta water until it clings nicely to a spoon.
I toss the pasta in the sauce, then gently fold in the cooked salmon and shrimp.
Finally, I garnish with chopped dill or parsley, extra Parmesan, and a crack of black pepper.

Servings and timing

Servings: 4–6
Prep time: 5–10 minutes
Cook time: 20–25 minutes
Total time: Approximately 30 minutes

Variations

I sometimes toss in vegetables like spinach, peas, asparagus, or mushrooms for added color and nutrition.
When I want a richer version, I swap the Greek yogurt for heavy cream.
I often boost flavor with Italian seasoning, a pinch of Cajun spice, or a squeeze of lemon juice.
Instead of seafood, I’ve tried scallops, lobster, whitefish, or even chicken for a different protein twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to three days. When reheating, I gently warm it on the stovetop or microwave with a splash of water to loosen the sauce. I avoid freezing it because the cream sauce can separate.

FAQs

Can I use other pasta shapes?

Definitely. I’ve used penne, linguine, and tagliatelle, and they all work wonderfully with the creamy sauce.

What if I don’t have Greek yogurt?

I sometimes substitute heavy cream, sour cream, or cream cheese—but it does change the richness and nutrition slightly.

Can I use frozen seafood?

Yes—just thaw it completely and pat it dry before cooking. I’ve also repurposed leftover cooked salmon and shrimp with great results.

Can I prep parts ahead of time?

Absolutely. I often cook the seafood ahead and keep it in the fridge. When I’m ready, I reheat it gently in the sauce before serving.

Is this recipe freezer-friendly?

I’ve found freezing alters the sauce’s texture, so I prefer to enjoy this fresh rather than frozen.

Conclusion

I truly enjoy how this Salmon and Shrimp Alfredo feels indulgent yet is surprisingly simple to whip up. It’s a great way to enjoy seafood in a comforting pasta dish, and I’m always delighted when there are leftovers. I hope you love every creamy, flavorful bite as much as I do.

Salmon and Shrimp Alfredo

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4–6 servings
Category: Main Course
Method: Stovetop, Oven or Air Fryer
Cuisine: American
Diet: Low Lactose

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Description

A creamy and indulgent seafood Alfredo featuring salmon and shrimp, tossed with fettuccine in a Greek yogurt-Parmesan sauce, perfect for a comforting yet nutritious meal.

Instructions

Cook fettuccine in salted boiling water until al dente; reserve about 1 cup of pasta water before draining.
Pat salmon and shrimp dry. Season lightly with salt and pepper.
Cook seafood—either bake salmon at 400 °F for 10 minutes then add shrimp for another 10 minutes, or air-fry (7 minutes salmon, add shrimp for 7 minutes).
In the same pan or a skillet, melt butter over medium heat. Whisk in Greek yogurt and garlic powder.
Stir in Parmesan until melted, then add reserved pasta water tablespoon by tablespoon until sauce clings to a spoon.
Add cooked pasta to sauce and gently toss with tongs to coat evenly.
Fold in salmon and shrimp carefully.
Garnish with dill or parsley, a crack of black pepper, and extra Parmesan if desired.

Notes

Use wild-caught salmon for better flavor and nutrition.
Heavy cream, sour cream, or cream cheese can replace Greek yogurt if preferred.
Leftovers are best consumed within 3 days and reheated gently with added moisture.
This dish is not freezer-friendly due to the sauce consistency.