Grilled Salmon & Shrimp Fettuccine Alfredo

Instructions:

Step 1: Cook the fettuccine according to package directions. Drain and set aside.

Step 2: Season the salmon and shrimp with salt, pepper, and lemon juice.

Step 3: In a skillet or grill pan, heat 1 tbsp olive oil over medium heat. Cook salmon fillets for about 4 minutes per side or until cooked through. Set aside.

Step 4: In the same pan, add remaining olive oil and cook shrimp until pink and opaque, about 2 minutes per side. Remove and set aside.

Step 5: In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.

Step 6: Pour in the heavy cream, bring to a gentle simmer, and stir in Parmesan cheese. Add nutmeg if using. Simmer until the sauce thickens slightly.

Step 7: Toss cooked fettuccine into the sauce until evenly coated.

Step 8: Plate the pasta and top with grilled salmon and shrimp. Garnish with fresh parsley.

Storage Information:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or cream to restore the sauce’s consistency. For best quality, avoid freezing cream-based sauces.