SALMON & SHRIMP ANGEL HAIR ALFREDO

 

 

 INGREDIENTS:

2 SALMON FILLETS (SKINLESS)
1/2 LB LARGE SHRIMP (PEELED & DEVEINED)
12 OZ ANGEL HAIR PASTA
3 TBSP OLIVE OIL
4 TBSP UNSALTED BUTTER
4 CLOVES GARLIC (MINCED)
1 1/2 CUPS HEAVY CREAM
1 CUP GRATED PARMESAN CHEESE
1/4 CUP WHITE WINE (OPTIONAL)
1 TSP ITALIAN SEASONING
SALT & PEPPER TO TASTE
FRESH PARSLEY & LEMON WEDGES FOR GARNISH

INSTRUCTIONS:

COOK ANGEL HAIR: PREPARE PASTA ACCORDING TO PACKAGE DIRECTIONS. DRAIN & SET ASIDE.
SEASON SALMON & SHRIMP: RUB WITH SALT, PEPPER, & ITALIAN SEASONING.
SEAR SALMON: HEAT 2 TBSP OLIVE OIL IN A SKILLET OVER MEDIUM-HIGH HEAT. COOK SALMON FOR 3-4 MINUTES PER SIDE UNTIL GOLDEN & FLAKY. REMOVE & SET ASIDE.
COOK SHRIMP: IN THE SAME SKILLET, ADD 1 TBSP OLIVE OIL & COOK SHRIMP UNTIL PINK (ABOUT 2-3 MINUTES). REMOVE & SET ASIDE.
MAKE ALFREDO SAUCE: MELT BUTTER IN THE SKILLET. ADD GARLIC & SAUTÉ UNTIL FRAGRANT. STIR IN HEAVY CREAM, WHITE WINE (IF USING), & PARMESAN. SIMMER UNTIL SAUCE THICKENS. SEASON WITH SALT & PEPPER.
COMBINE: TOSS COOKED PASTA IN THE SAUCE UNTIL WELL COATED. TOP WITH SHRIMP & FLAKED SALMON.
GARNISH: SPRINKLE WITH PARSLEY & SERVE WITH LEMON WEDGES.
SAVOR THIS CREAMY SEAFOOD DELIGHT!