Blackened Salmon and Shrimp Alfredo Pasta

I have a weakness for pasta and I try not to over indulge but when t’s time to make a delicious pasta, I gets busy. Who doesn’t love pasta? Okay, who doesn’t love seafood? Pasta and seafood are two of my favorites and this combination of blackened salmon and shrimp in a creamy alfredo sauce with herbs is top tier, trust me when I say this.

Here’s what I look for in a good blackened salmon; a nice crispy crust is a must, a beautiful blackened char, a party in my mouth from the combination of herbs and spices that make up a blackened seasoning and a moist flaky inside. The alfredo sauce has to be seasoned, creamy and plentiful. Do not feed me dry pasta please. When you add the shrimp in the mix to this amazing dish this will easily be a household staple. Now make sure you don’t mind seeing who ever you make this blackened salmon and shrimp alfredo pasta for because they will be popping up at your house for more!

TIPS:

• Season to your liking. Always taste your food while you are cooking and adjust as you go.
• Add broccoli to the pasta. I love to add vegetables to pasta dishes.
• Choose salmon that is not too thick and similar in size all pieces cook at the same rate.
• Use a cast iron skillet if you have one.
• Use pasta water as a thickening agent. I tend to reserve about ½ cup of pasta water just in case I need to thicken the sauce. The starchy water also helps glue the sauce and pasta together. Add the water to the sauce and create your desired consistency before adding the pasta.
• Make your own blackened season. Blackened season is typically a combination of paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, thyme, oregano and basil.
• Garnish with parsley and lemon.

• Blackened Salmon and Shrimp Alfredo Pasta

  June 4, 2021

  Servings: 4

  Prep: 10 min

  Cook: 30 min

  Total: 40 min

  Difficulty: Easy

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  By: thifastable

  

  Ingredients

  • 4 pieces of salmon (5-6 ounces)
  • ½ pound of medium shrimp
  • 16 oz pack of pasta
  • 2 cups heavy whipping cream
  • 1 ½ - 2 cup grated parmesan cheese
  • ½ stick of butter
  • 3 tablespoons blackened seasoning
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped parsley
  • 2 tablespoons Italian herb seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons of Olive oil

  Directions

  • Step 1 Cook pasta al dente according to package, drain and set aside. Reserve a little pasta water to use as sauce thickener should you need it.
  • Step 2 Rub one tablespoon of olive oil on salmon and season both sides with 2 tablespoons of blackened seasoning.
  • Step 3 Pat the seasoning on the salmon so it will stick.
  • Step 4 Rub ½ tablespoon of olive oil on shrimp and season with 1 tablespoon of blackened seasoning. Pat the seasoning on the shrimp so it will stick.
  • Step 5 Heat a large skillet (preferably a cast iron) on medium heat and add 1 tablespoon of olive oil. When the oil is nice and hot press the salmon into the skillet flesh down. Cook for 3-4 minutes or until salmon has a nice blackened char (be careful not to burn the salmon). Flip the salmon using a spatula and cook an additional 4-5 minutes. Salmon is done when it’s firm to the touch and flakes easily with a fork. Remove salmon from pan.
  • Step 6 Using the same pan and remaining olive oil, add shrimp in a single layer and cook for 2 minutes on each side. Remove from pan.
  • Step 7 Heat a large skillet on medium heat and add the butter. When butter is melted, add garlic and sauté for 1 minute.
  • Step 8 Add heavy whipping cream and bring to a simmer then add parmesan cheese while stirring continuously.
  • Step 9 Add salt, black pepper, parsley and Italian herb to sauce and stir until sauce is slightly thick.
  • Step 10 Add pasta to sauce and toss.
  • Step 11 Cut salmon in bite size pieces and add salmon and shrimp to pasta. Enjoy!