Ingredients:
8 oz fettuccine pasta
2 tablespoons olive oil
1 lb salmon fillet, skin removed and cut into chunks
½ lb large shrimp, peeled and deveined
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon chunks and cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
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