Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Heat olive oil in a large skillet over medium heat. Season the salmon chunks and shrimp with salt, pepper, and paprika.

Sear the salmon first, cooking for about 2-3 minutes per side until golden and just cooked through. Remove and set aside.

In the same skillet, cook the shrimp for 2 minutes per side until pink and opaque. Remove and set aside with the salmon.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and broth, stirring to combine. Bring the sauce to a gentle simmer.

Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.

Add nutmeg (if using) and season with salt and black pepper to taste.

Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water as needed to achieve the desired consistency.

Gently fold in the cooked salmon and shrimp, allowing them to warm through in the sauce for 1-2 minutes.

Plate the pasta, garnish with chopped parsley, and sprinkle additional Parmesan cheese on top if desired.