200g salmon fillet

150g shrimp (peeled and deveined)

200g fettuccine pasta

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 tbsp olive oil

2 tbsp butter

Salt and pepper to taste

Fresh parsley for garnish

Cook fettuccine pasta according to package instructions. Drain and set aside.

In a pan, heat olive oil and cook the salmon fillet until golden brown on both sides, about 4-5 minutes per side. Remove and flake into pieces.

In the same pan, add butter and sauté minced garlic until fragrant. Add shrimp and cook for 2-3 minutes until pink and tender.

Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Add Parmesan cheese and stir until the sauce thickens.

Toss the cooked pasta with the sauce, flaked salmon, and shrimp. Season with salt and pepper.

Garnish with fresh parsley and serve immediately.