Instructions
1. Marinate Seafood & Prepare Grill:
Pat salmon and shrimp dry with paper towels.
In a medium bowl, combine olive oil, minced garlic, dill, smoked paprika, salt, and pepper. Add salmon and shrimp, toss to coat. Let marinate at room temperature for 15-20 minutes.
Preheat grill or grill pan to medium-high. Lightly oil the grates or pan.
2. Cook Fettuccine:
Bring a large pot of salted water to a rolling boil.
Cook fettuccine until al dente, according to package directions.
Reserve about ½ cup of pasta water, then drain and set pasta aside.
3. Grill Salmon & Shrimp:
Grill salmon fillets (skin-side down if applicable) for 4-6 minutes per side, until fully cooked and flaky.
Grill shrimp for 2-3 minutes per side, until pink and opaque.
Remove and set aside. Flake the salmon into chunks and leave shrimp whole.
4. Prepare Alfredo Sauce:
In a large skillet, melt butter over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Reduce heat to low and whisk in Parmesan gradually, stirring until smooth.
Add nutmeg (if using), salt, and pepper to taste.
5. Combine & Serve:
Add cooked fettuccine to the Alfredo sauce. Toss to coat evenly.
If needed, use reserved pasta water to adjust sauce consistency.
Gently fold in grilled salmon and shrimp.
Serve in shallow bowls, garnish with fresh herbs and more Parmesan. Add a lemon wedge on the side if desired.
Tips for Success
