Ingredients (4 servings):

Seafood:

• 2 salmon fillets (about 6 oz each), skin removed, cut into chunks

• ½ lb (225 g) large shrimp, peeled & deveined

• 1 tbsp olive oil

• 1 tbsp butter

• Salt & pepper, to taste

Alfredo Sauce:

• 3 tbsp butter

• 4 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 cup whole milk

• 1 cup Parmesan cheese, freshly grated

• ½ tsp Italian seasoning

• ¼ tsp nutmeg (optional, for depth)

• Salt & black pepper, to taste

Pasta & Garnish:

• 12 oz fettuccine (or linguine)

• 2 tbsp fresh parsley, chopped

• Lemon wedges (for serving)

Instructions:

1. Cook Pasta – Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.

2. Cook Salmon & Shrimp – In a large skillet, heat olive oil and butter over medium-high.

   • Season salmon chunks with salt & pepper, sear 2–3 minutes per side until golden. Remove.

   • Add shrimp, cook 2 minutes per side until pink. Remove and set aside.

3. Make Alfredo Sauce – In the same skillet, melt butter. Add garlic and sauté 30 seconds. Stir in cream and milk. Simmer gently 3–4 minutes. Whisk in Parmesan, Italian seasoning, nutmeg, salt & pepper until smooth and creamy.

4. Combine – Add cooked pasta to the sauce, tossing to coat (use reserved pasta water if too thick). Gently fold in salmon and shrimp.

5. Finish & Serve – Garnish with parsley and serve with lemon wedges for brightness.