Alfredo Just Got Upgraded
You ever meet a dish that walks in and owns the table? This is that dish.
Forget basic pasta nights—this right here is luxury served in a crusty, golden bread bowl. We’re talkin’ garlicky toasted sourdough filled with rich, creamy Alfredo that’s dripping with flavor and stacked with juicy shrimp and flaky salmon. And just when you thought it couldn’t get sexier… BAM! We hit it with lemon zest and a double dose of garlic. Because restraint? We don’t know her.
The sauce? She’s not shy. We took cream, butter, cream cheese, Parmesan, and Italian herbs and let them melt into something silky and downright scandalous. The seafood? Sautéed in olive oil, garlic, and citrusy goodness until every bite sings. Then we take all that richness and stuff it into a crispy, buttery bread bowl like the comfort food power move it is.
And don’t forget the final flair—sprinkled parsley and a side of Parmesan, just in case you’re feeling extra. (And you should be.)
Shrimp & Salmon Alfredo in Garlic Bread Bowl
Course: Soups and Bowls, Lunch, DinnerCuisine: AmericanDifficulty: Medium4
servings20
minutes30
minutes905
kcalIngredients (Garlic Bread Bowls)
4 small sourdough bowls or large dinner rolls
4 tbsp salted butter, melted
3 cloves garlic, minced
1 tbsp chopped parsley
Pinch of salt
- For the Seafood
1 tbsp olive oil
¾ lb shrimp, peeled and deveined
¾ lb salmon, skinless, cut into chunks
Zest of ½ a lemon
2 cloves garlic, minced
Salt & black pepper, to taste
- For the Alfredo Sauce
½ stick (4 tbsp) salted butter
4 cloves garlic, minced
1 cup heavy cream
4 oz cream cheese, cubed and softened
¾ cup grated Parmesan cheese
1 tsp Italian seasoning
Zest of ½ a lemon (for sauce)
Optional: pinch of crushed red pepper flakes
Chopped parsley, for garnish
- For the Pasta
8 oz linguine, cooked and drained
Directions
- Make the Garlic Bread Bowls:
– Preheat oven to 375°F (190°C).
– Slice tops off bread boules and hollow out centers.
– Mix melted butter, minced garlic, parsley, and salt.
– Brush inside the bread bowls and bake 8–10 minutes until golden and crisp.
- Cook the Shrimp & Salmon:
– Heat olive oil in a skillet over medium heat.
– Add minced garlic and lemon zest. Stir until fragrant (about 30 seconds).
– Season shrimp and salmon with salt and pepper.
– Cook shrimp for 2–3 minutes per side until opaque.
– Add salmon chunks and cook for 3–4 minutes until just cooked through. Remove and set aside. - Make the Alfredo Sauce:
– In the same skillet, melt ½ stick butter.
– Add garlic and sauté 30 seconds.
– Pour in heavy cream and bring to a simmer.
– Stir in cream cheese until fully melted and smooth.
– Add Parmesan, Italian seasoning, lemon zest, and red pepper flakes (if using).
– Simmer 5–7 minutes, stirring until sauce thickens. - Assemble:
– Add cooked linguine, shrimp, and salmon into the Alfredo sauce. Toss to coat.
– Fill garlic bread bowls with the creamy seafood Alfredo.
– Garnish with fresh parsley and serve with extra Parmesan on the side.
Notes
- This isn’t just pasta in a bowl. It’s seafood royalty in a carb throne. Bow down or dig in; either way, you’re gonna need a nap after.
