This Lemon Garlic Salmon & Shrimp Alfredo is a rich, creamy pasta dish that balances indulgent Alfredo sauce with bright citrus and tender seafood. Juicy salmon, succulent shrimp, and silky noodles come together in a restaurant-quality meal that feels special yet is simple enough for a weeknight dinner.
Why You’ll Love This Recipe
You’ll love this recipe because it combines two premium proteins in one satisfying dish.
The lemon and garlic cut through the richness of the cream, creating a balanced, fresh flavor.
It’s versatile enough for date night, family dinners, or entertaining guests.
The sauce comes together quickly with minimal ingredients but delivers deep, comforting flavor.
Everything is made in one flow, making cleanup easier and cooking stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the protein:
Salmon fillets, 4 fillets (about 5 oz / 140 g each)
Large shrimp, 12 pieces, peeled and deveined
Olive oil, 1 tablespoon
Lemon pepper seasoning, 1/2 teaspoon
Garlic powder, 1/2 teaspoon
Salt, 1/2 teaspoon or to taste
Cracked black pepper, 1/4 teaspoon
Lemon zest, 1 teaspoon for garnish
For the Alfredo pasta:
Fettuccine or linguine, 12 oz (340 g)
Butter, 2 tablespoons
Garlic cloves, 4 cloves, finely minced
Heavy cream, 1 cup (240 ml)
Grated Parmesan cheese, 1/2 cup (50 g)
Lemon zest, 1 teaspoon
Fresh lemon juice, 2 tablespoons (from 1/2 lemon)
Salt, 1/2 teaspoon or to taste
Black pepper, 1/4 teaspoon
Fresh parsley, 2 tablespoons, finely chopped
Directions
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Before draining, reserve about 1/3 cup of the pasta cooking water and set it aside.
Season the salmon fillets and shrimp evenly with lemon pepper, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Sear the salmon first, cooking for about 4 minutes per side until golden and fully cooked. Remove the salmon from the pan and set aside. In the same skillet, sear the shrimp for 2 to 3 minutes per side until pink and opaque. Remove and set aside with the salmon.
In the same skillet, reduce heat to medium-low and add the butter. Once melted, sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and lemon juice, stirring gently. Add the Parmesan cheese and continue stirring until the sauce is smooth and slightly thickened. Stir in the lemon zest, salt, and black pepper.
Add the cooked pasta to the sauce and toss to coat evenly. Gradually add reserved pasta water as needed to loosen the sauce and achieve a creamy consistency.
Divide the pasta among serving plates. Top with salmon fillets and shrimp, then garnish with fresh parsley, lemon zest, and additional Parmesan if desired. Serve immediately.
Swap the salmon for grilled chicken if you prefer a non-seafood option.
Use whole wheat pasta or gluten-free pasta for dietary needs.
Add spinach or asparagus to the sauce for extra vegetables.
Increase lemon juice and zest for a more pronounced citrus flavor.
Use half-and-half instead of heavy cream for a lighter sauce, noting it will be slightly less rich.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.
Avoid overheating, as the seafood can become rubbery.
Freezing is not recommended due to the cream-based sauce.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Thaw them completely and pat dry before seasoning and cooking.
What type of salmon is best?
Any fresh salmon works well, but Atlantic or sockeye salmon provide great flavor and texture.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce and cook the pasta in advance, then combine and reheat gently before serving.
Is this recipe very lemony?
The lemon flavor is balanced and subtle. You can adjust the juice and zest to your preference.
Can I substitute the Parmesan cheese?
You can use Pecorino Romano, but the flavor will be slightly sharper and saltier.
What pasta shapes work best?
Fettuccine and linguine are ideal, but spaghetti or tagliatelle also work well.
How do I prevent the sauce from curdling?
Keep the heat low when adding cream and cheese, and stir continuously.
Can I add vegetables to this dish?
Yes, vegetables like mushrooms, spinach, or broccoli pair nicely with the creamy sauce.
Is this recipe spicy?
No, it is mild. You can add red pepper flakes if you want heat.
Can I make it dairy-free?
You can try using dairy-free butter, cream alternatives, and cheese substitutes, though the flavor and texture will vary.
Conclusion
Lemon Garlic Salmon & Shrimp Alfredo is a comforting yet elegant pasta dish that delivers bold flavor with minimal effort. With creamy sauce, tender seafood, and bright lemon notes, it’s a meal that feels indulgent while remaining balanced. Whether for a special occasion or a cozy dinner at home, this recipe is sure to impress.
Lemon Garlic Salmon & Shrimp Alfredo is a rich, creamy pasta dish featuring tender salmon and shrimp in a zesty garlic-infused Alfredo sauce. It’s a comforting yet elegant meal perfect for weeknights or special occasions.
Ingredients
For the Protein:
4 salmon fillets (about 5 oz / 140 g each)
12 large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp lemon pepper seasoning
1/2 tsp garlic powder
1/2 tsp salt, or to taste
1/4 tsp cracked black pepper
1 tsp lemon zest, for garnish
For the Alfredo Pasta:
12 oz (340 g) fettuccine or linguine
2 tbsp butter
4 garlic cloves, finely minced
1 cup heavy cream (240 ml)
1/2 cup grated Parmesan cheese (50 g)
1 tsp lemon zest
2 tbsp fresh lemon juice (from 1/2 lemon)
1/2 tsp salt, or to taste
1/4 tsp black pepper
2 tbsp reserved pasta water (as needed)
2 tbsp fresh parsley, finely chopped
Instructions
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/3 cup of pasta water, drain, and set aside.
Season salmon and shrimp with lemon pepper, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Cook salmon for 4 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
Reduce heat to medium-low. Add butter and sauté minced garlic for 30 seconds until fragrant.
Pour in heavy cream and lemon juice. Stir in Parmesan cheese and cook until smooth and slightly thickened.
Stir in lemon zest, salt, and black pepper.
Add cooked pasta to the sauce. Toss to coat, adding pasta water as needed for consistency.
Divide pasta between plates. Top with salmon and shrimp.
Garnish with parsley, lemon zest, and extra Parmesan if desired. Serve immediately.
Notes
Use whole wheat or gluten-free pasta if needed.
Adjust lemon zest and juice for stronger citrus flavor.
Add vegetables like spinach, broccoli, or mushrooms for more nutrition.
Use half-and-half for a lighter sauce, though it will be less rich.
Don’t overheat seafood when reheating to avoid rubbery texture.
