Preparation:

Step 1:

Begin by preparing the fettuccine pasta. Cook the pasta according to the package instructions in salted boiling water. Once al dente, drain and set aside. You can drizzle a little olive oil to prevent the pasta from sticking together while you prepare the rest of the dish.

Step 2:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Once the skillet is hot, place the salmon fillets in the pan and cook for about 4-5 minutes on each side, or until fully cooked through. The salmon should be opaque and flake easily with a fork. Remove the salmon from the skillet and set it aside on a plate.

Step 3:

In the same skillet, add the shrimp. Cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. Remove the shrimp from the skillet and set them aside with the salmon.

Step 4:

Lower the heat to medium and add the minced garlic to the same skillet. Sauté the garlic for about 30 seconds, or until fragrant and lightly golden. Be cautious not to burn the garlic, as it can turn bitter.

Step 5:

Pour in the heavy cream and stir well to combine with the garlic. Allow the cream to simmer for 2-3 minutes, letting it thicken slightly. Stir in the grated Parmesan cheese, whisking continuously until the cheese has melted into the sauce, creating a smooth and creamy consistency.

Step 6:

Add the baby spinach to the sauce, stirring until the spinach has wilted. This should take about 1-2 minutes. Spinach adds a beautiful green hue and a subtle earthy flavor that complements the richness of the Alfredo sauce.

Step 7:

Return the cooked fettuccine to the skillet, tossing it in the Alfredo sauce until well coated. Gently flake the cooked salmon into bite-sized pieces and add it, along with the shrimp, to the skillet. Toss everything together to ensure the seafood is evenly distributed throughout the pasta and sauce.