Creamy salmon and shrimp pasta is twelve ounces of fettuccine tossed with seared salmon, sauteed shrimp, garlic, lemon zest, and a cup of Alfredo sauce, finished with fresh herbs. It takes fifteen minutes of prep, fifteen minutes of cooking, and serves four for a dinner that feels special but comes together in one skillet and one pot.
The salmon is cut into small pieces so it browns quickly and flakes into the sauce, and the shrimp cook in just a few minutes. The Alfredo sauce is rich and silky, and a pinch of seafood seasoning with lemon zest keeps the dish from feeling heavy. It works well for a weeknight or a date night at home.
Table of Contents
Why You Will Love Creamy Salmon and Shrimp Pasta
Two kinds of seafood make it feel special.
Store bought Alfredo sauce saves time.
Lemon zest and herbs keep it fresh.
What You Need for Creamy Salmon and Shrimp Pasta
- The pasta is twelve ounces of fettuccine, with eight ounces of fresh salmon cut into small pieces, and eight ounces of peeled, deveined shrimp.
- The sauce is one cup of Alfredo sauce, two minced garlic cloves, one tablespoon of olive oil, one teaspoon of seafood seasoning, the zest of one lemon, and fresh herbs, salt, and pepper.
Salmon. It adds rich flavor and flaky texture.
Shrimp. They add a sweet bite.
Alfredo sauce. It makes the creamy coating.
Seafood seasoning. It adds gentle spice.
Lemon zest. It brightens the sauce.
How to Make Creamy Salmon and Shrimp Pasta
1. Prep the seafood. Cut the salmon into small pieces and peel and devein the shrimp.
2. Boil the pasta. Cook the fettuccine in salted water for eight to ten minutes until al dente, then drain and save a little cooking water.
3. Cook the salmon. Heat the olive oil in a large skillet over medium heat and cook the salmon for three to four minutes until golden.
4. Add the shrimp. Add the garlic and shrimp and cook until the shrimp turn pink and opaque and the seafood reaches 145 degrees F.
5. Combine. Lower the heat, stir in the Alfredo sauce, seasoning, and zest, toss in the pasta, loosen with pasta water if needed, and finish with herbs.
Do not overcook the seafood. Salmon turns dry and shrimp turn rubbery when cooked too long, so cook them just until the salmon flakes and the shrimp curl into a loose C shape. They will warm through again in the sauce, so keep the heat at medium and pull the pan off the stove as soon as they are done.
Save a cup of pasta water before you drain. The starch in it helps the sauce cling and thins it without making it watery. Add it a splash at a time while you toss. Always taste the sauce before serving, since jarred Alfredo and seafood seasoning both contain salt, and add lemon juice or pepper to balance.
Notes and Swaps for Creamy Salmon and Shrimp Pasta
Flag the allergens. This dish contains fish, shellfish, wheat, milk, and may contain egg, so check every label on the pasta, shrimp, and sauce.
Check the temperature. Cook the seafood until it reaches 145 degrees F.
Pat the fish dry. It helps the salmon brown.
Use large shrimp. They stay juicy.
Reheat gently. High heat toughens the seafood.
Add spinach. A handful wilts into the sauce.
Serve at once. The sauce thickens as it cools.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of fish, shellfish, and leftovers.
For a lighter sauce, use half Alfredo and half warm milk, or make your own with butter, cream, garlic, and parmesan. A splash of dry white wine in the skillet adds acidity. Swap the fettuccine for penne or linguine if you prefer.
If you want more color, add cherry tomatoes, peas, or asparagus in the last few minutes. Smoked salmon can stand in for fresh salmon, and you can stir it in at the end without extra cooking. In every version, keep the seafood simply cooked.
Storing Creamy Salmon and Shrimp Pasta
Cool the pasta and refrigerate it within two hours in an airtight container for up to two days. Reheat it gently in a skillet over low heat with a splash of milk or water until hot throughout at 165 degrees F. Seafood pasta does not freeze well, because the sauce separates and the shrimp turn tough.
Serving Ideas for Creamy Salmon and Shrimp Pasta
Serve the pasta hot with a green salad, roasted vegetables, or warm bread. For more dishes, try buttery yeast dinner rolls, tuna noodle casserole, air fryer garlic bread slices, or lemon almond green beans.
Common Questions About Creamy Salmon and Shrimp Pasta
How do you keep creamy salmon and shrimp pasta from being rich and heavy?
Add lemon zest and fresh herbs, and use pasta water to thin it.
Can you make creamy salmon and shrimp pasta ahead of time?
Cook the pasta ahead, but prepare the seafood fresh.
Can you freeze creamy salmon and shrimp pasta?
No. The sauce separates.
Can I use homemade Alfredo sauce?
Yes, in the same amount.
Can I use frozen shrimp?
Yes. Thaw them first.
Creamy Salmon and Shrimp Pasta
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 12 oz fettuccine pasta
- 8 oz fresh salmon cut into small pieces
- 8 oz shrimp peeled and deveined
- 2 cloves garlic minced
- 1 cup Alfredo sauce
- 1 tbsp olive oil
- 1 tsp seafood seasoning
- 1 tsp lemon zest
- 2 tbsp fresh herbs chopped
- ½ tsp salt
Instructions
Cooking
- Prep. Cut the salmon and peel the shrimp.
- Boil. Cook the fettuccine until al dente.
- Sear. Cook the salmon in the oil 3 to 4 minutes.
- Shrimp. Add the garlic and shrimp and cook until pink.
- Toss. Stir in the Alfredo sauce, seasoning, zest, and pasta.
