Instructions

1. Cook the Pasta: Boil fettuccine until al dente. Reserve 1/2 cup of pasta water and drain the rest.
2. Sear the Salmon: Season salmon with salt and pepper. In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Sear salmon for 3–4 minutes per side until cooked through. Remove and set aside.
3. Cook the Shrimp: In the same skillet, sauté shrimp for about 2 minutes per side until pink. Remove and set aside with the salmon.
4. Build the Sauce: Reduce heat and add remaining butter and minced garlic. Cook for 30 seconds until fragrant. Stir in heavy cream, Parmesan, lemon zest, and lemon juice. Simmer for 2–3 minutes until slightly thickened. Add pasta water if needed to loosen the sauce.
5. Combine Everything: Flake the salmon and return it to the skillet with shrimp. Toss in cooked pasta and gently mix to coat with the lemony sauce.
6. Serve: Plate and garnish with chopped parsley.

Method

This recipe combines pan-searing, sautéing, and light simmering. The key is timing—searing the proteins perfectly while building a silky sauce that coats every strand of pasta.