Easy Cooking

Lemon Garlic Salmon & Shrimp Alfredo 🍋🧄

A creamy seafood pasta made with tender salmon, juicy shrimp, and a fresh lemon-garlic Alfredo sauce. Rich, comforting, and perfect for a special dinner at home.

Ingredients

For the Protein

4 salmon fillets (1 per serving)

12 large shrimp, peeled and deveined

1 tbsp olive oil

½ tsp lemon pepper

½ tsp garlic powder

Salt and cracked black pepper, to taste

Lemon zest, for garnish

For the Alfredo Pasta

12 oz fettuccine or linguine

2 tbsp butter

4 garlic cloves, minced

1 cup heavy cream

½ cup grated Parmesan cheese

1 tsp lemon zest

Juice of ½ lemon

Salt and pepper, to taste

Fresh parsley, chopped

Instructions

Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente.
Reserve ⅓ cup pasta water, then drain.

Cook the salmon and shrimp
Season salmon and shrimp with lemon pepper, garlic powder, salt, and black pepper.
Heat olive oil in a large skillet over medium heat.
Sear salmon for about 4 minutes per side until cooked through. Remove and set aside.
In the same pan, cook shrimp for 2–3 minutes per side until pink. Remove and set aside.

Make the Alfredo sauce
Melt butter in the same skillet. Add garlic and cook until fragrant.
Stir in heavy cream, lemon juice, and Parmesan cheese.
Cook gently until smooth and slightly thickened. Add lemon zest, salt, and pepper.

Combine pasta and sauce
Add cooked pasta to the sauce. Toss well, adding reserved pasta water a little at a time until creamy.

Assemble and serve
Divide pasta between plates. Top with salmon and shrimp.
Garnish with parsley, lemon zest, and extra Parmesan if desired.

Recipe Info

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Calories: ~610 per serving

Protein: ~38 g per serving

Custard Scones

Soft, fluffy scones with a light custard flavor and a golden finish. Perfect for breakfast or tea time, served warm with butter or jam.

Ingredients

4 cups cake flour

4 teaspoons baking powder

½ teaspoon salt

½ cup sugar

250 g cold margarine or butter

2 tablespoons custard powder

2 large eggs

1 teaspoon vanilla essence

1 cup cold milk

Instructions

Preheat oven to 190°C (375°F). Line a baking tray with parchment paper.

Mix dry ingredients
In a large bowl, sift together cake flour, baking powder, salt, sugar, and custard powder.

Rub in butter
Cut the cold butter into cubes and rub it into the dry ingredients using your fingertips until the mixture looks like coarse crumbs.

Prepare wet ingredients
In a separate bowl, beat the eggs, milk, and vanilla together.

Form the dough
Add the wet mixture to the dry ingredients and mix gently until a soft dough forms. Do not overmix.

Shape scones
Turn the dough onto a lightly floured surface. Pat to about 2–3 cm thick.
Cut into rounds using a cutter or glass.

Bake
Place scones on the prepared tray, leaving space between them.
Bake for 15–20 minutes, until risen and lightly golden.

Cool slightly and serve
Let cool for a few minutes before serving warm.

Tips

For softer sides, place scones close together on the tray.

Brush tops with a little milk or beaten egg for extra color.

Best enjoyed fresh the same day.