Blackened Salmon with Creamy Shrimp Alfredo

Instructions

Step 1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain.

Step 2. In a small bowl, combine paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Step 3. Pat the salmon dry and coat evenly with the seasoning mixture.

Step 4. Heat olive oil in a large skillet over medium-high heat.

Step 5. Cook the salmon for 4 to 5 minutes per side until golden and cooked through. Add butter during the last minute and baste the salmon. Remove and keep warm.

Step 6. In the same skillet, add the shrimp and cook for 1 to 2 minutes per side until pink. Remove and set aside.

Step 7. Melt butter in the skillet and sauté the garlic for 30 seconds.

Step 8. Pour in the heavy cream and bring to a gentle simmer.

Step 9. Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper until smooth.

Step 10. Add the cooked pasta and toss until coated. Use reserved pasta water if needed to loosen the sauce.

Step 11. Return the shrimp to the sauce and stir gently.

Step 12. Toss the broccolini with olive oil, salt, and pepper. Sauté or steam for 4 to 5 minutes until tender-crisp.

Step 13. Mix the softened butter, garlic, and parsley for the garlic bread.

Step 14. Spread over the bread and toast at 375°F (190°C) for 5 to 7 minutes until golden.

Step 15. Plate the salmon alongside the creamy shrimp Alfredo, broccolini, and garlic bread.

Step 16. Garnish with parsley and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days.

Reheat the Alfredo pasta gently over low heat with a splash of milk or cream to maintain a smooth sauce.

Warm the salmon in a skillet over low heat or in a 300°F (150°C) oven until heated through.

Broccolini and garlic bread are best reheated in the oven or air fryer to preserve texture.

Freezing is not recommended for the Alfredo sauce, as cream-based sauces may separate after thawing.