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.
Ingredients
- 12 oz fettuccine noodles
- 10 oz salmon fillet (wild-caught preferred)
- 1 lb peeled, deveined shrimp
- 2 Tbsp butter
- ½ cup Greek yogurt (full-fat or low-fat)
- 1 tsp garlic powder (or 4–6 cloves minced garlic)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Optional garnish: chopped dill or parsley
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.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg
