Salmon And Shrimp Fettuccine Alfredo Recipe 395 Recipes

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SALMON FETTUCCINE ALFREDO



Salmon Fettuccine Alfredo image

Alfredo sauce and salmon are a palate-pleasing pair in this creamy pasta toss with crisp veggies. We love the flavors, but you could also fix this with tuna, shrimp or chicken. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1 medium sweet red pepper, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 jars (15 ounces each) Alfredo sauce
2 cups frozen broccoli florets
2 pouches (6 ounces each) boneless skinless pink salmon
1/2 teaspoon dried basil

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer., Stir in the Alfredo sauce, broccoli, salmon and basil. Cook, uncovered, over medium heat for 5-7 minutes or until heated through. Drain fettuccine. Add to skillet; toss to coat.

Nutrition Facts : Calories 678 calories, Fat 33g fat (17g saturated fat), Cholesterol 96mg cholesterol, Sodium 1329mg sodium, Carbohydrate 60g carbohydrate (3g sugars, Fiber 5g fiber), Protein 36g protein.

SALMON AND SHRIMP FETTUCCINE ALFREDO RECIPE - (3.9/5)



Salmon and Shrimp Fettuccine Alfredo Recipe - (3.9/5) image

Provided by bns0607

Number Of Ingredients 10

1 pound salmon, cut into cubes
1 pound shrimp, peeled and deveined
1 cup butter
1 tablespoon garlic, minced
1 cube Knorr Chicken Stock
1/2 packet of Sazon Goya
1 teaspoon paprika
1/4 teaspoon black pepper
1 jar alfredo sauce
1 box of linguine

Steps:

  • In a large saucepan add all ingredients (butter, garlic, stock cube, paprika, pepper, Sazon) and simmer until butter and stock cube are melted. (You will have to stir so that everything melts). In the meantime, in a larger pot, bring linguine to a boil. (cook about 15-20 minutes). Once mixture has melted, put salmon in and simmer until salmon is cooked on both sides. Add the shrimp and bring heat down to low, cover pan and let simmer for about 10 minutes (until pasta is done). Drain the pasta (you can reserve the pasta water,as you will have to fill the Alfredo jar with water). Add everything from the saucepan into the pasta. Empty the jar of Alfredo sauce and halfway up again with water (you can use the pasta water, or put clean water-makes no difference). Bring to a boil and let simmer for about 5-10 minutes so all the ingredients come together. Serve with Garlic bread! DELICIOUS! *Depending on what consistency of the sauce you like, you can use two jars of Alfredo sauce, and fill one jar with water.

SALMON WITH FETTUCCINE ALFREDO



Salmon with Fettuccine Alfredo image

Pat Patty used salmon, her imagination and her taste buds to come up with a smart twist on an Italian classic. This healthy indulgence makes a pretty dish fit for company, she adds from Spring, Texas.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 salmon fillets (4 ounces each)
1/4 teaspoon coarsely ground pepper, divided
4 ounces uncooked fettuccine
2 garlic cloves, minced
1 tablespoon reduced-fat margarine
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 cup fat-free milk
4 tablespoons grated Parmesan cheese, divided

Steps:

  • Place salmon, skin side down, on a broiler rack coated with cooking spray. Sprinkle with 1/8 teaspoon pepper. Broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, cook fettuccine according to package directions. , In a small saucepan, cook garlic in margarine for 1 minute or until tender. Stir in the flour, salt and remaining pepper; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3 tablespoons cheese. , Drain fettuccine; toss with sauce. Serve with salmon. Sprinkle with remaining cheese.

Nutrition Facts : Calories 372 calories, Fat 16g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 294mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.

Provided by MAMATIFF

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 8

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
  • When sauce has thickened, combine with cooked pasta noodles; serve hot.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g

SEAFOOD FETTUCCINE ALFREDO



Seafood Fettuccine Alfredo image

I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked fettuccine
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound sea scallops, halved
2 tablespoons olive oil, divided
1 small shallot, chopped
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup white wine or additional chicken broth
1 cup heavy whipping cream or half-and-half cream
1/2 cup grated Parmesan cheese
1 Roma tomato, diced
2 tablespoons minced fresh parsley

Steps:

  • Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.

SALMON FETTUCCINE



Salmon Fettuccine image

My husband, Chet, and I both love sport fishing-in fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.-Lisa Royston, Wasilla, Alaska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
1-1/2 cups sliced fresh mushrooms
1 small zucchini, sliced
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
3/4 cup milk
3/4 cup canned or fully cooked salmon chunks
1/2 cup frozen peas, thawed
1/2 cup diced fresh tomato
1 tablespoon minced parsley
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

Steps:

  • Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender. , Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.

Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 509mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein.

EASY SALMON FETTUCCINE



Easy Salmon Fettuccine image

"This recipe was in our newspaper, but I adapted it to our tastes," says Dorothy Wray of Sweetwater, Texas. "It's quick and easy to prepare and has become a stand-by recipe that I serve often."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 ounces uncooked fettuccine
2 tablespoons chopped onion
3 tablespoons butter
1 plum tomato, seeded and cut into strips
3 tablespoons lemon juice
1 teaspoon dried parsley flakes
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1 pouch (7.1 ounces) boneless skinless pink salmon
2 tablespoons pine nuts

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon zest and salt; cook and stir until heated through., Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts.

Nutrition Facts : Calories 444 calories, Fat 18g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 957mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein.

SALMON FETTUCCINE ALFREDO



Salmon Fettuccine Alfredo image

From Simple & Delicious magazine, this quick & easy dinner sounds delicious! You can lighten it up by using a light Alfredo sauce, if desired. Times are estimates.

Provided by Halcyon Eve

Categories     Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces fettuccine, uncooked
1 medium red bell pepper, seeded & chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 (15 ounce) jars alfredo sauce
2 cups frozen broccoli florets
2 (6 ounce) envelopes boneless skinless pink salmon
1/2 teaspoon dried basil

Steps:

  • Cook fettuccine according to package directions. Drain thoroughly.
  • While the pasta cooks, saute pepper in olive oil until tender. Add garlic & saute 1 minute more.
  • Stir in sauce, broccoli, salmon, and basil. Cook, stirring often, over medium heat until heated through.
  • Add fettuccine to skillet and toss to coat. Serve right away.

Nutrition Facts : Calories 388.6, Fat 10, SaturatedFat 1.9, Cholesterol 87, Sodium 96, Carbohydrate 46.7, Fiber 4.9, Sugar 3.4, Protein 28.1

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