Smoked Salmon Pasta
Indulgent Smoked Salmon Pasta with Luscious Creamy Sauce
Equipment
- Large pot for boiling pasta
- Large pan for the sauce
- Colander
- Tongs or pasta fork
Ingredients
- 12 oz pasta fettuccine or spaghetti
- 4 oz smoked salmon
- 1 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic minced
- 1 small onion finely chopped
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Cook the Pasta: Cook 12 oz of pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.
- Sauté Aromatics: In a large pan, melt 2 tbsp butter over medium heat. Add 2 minced garlic cloves and 1 finely chopped small onion. Cook until soft and fragrant.
- Make the Sauce: Add 1 cup of heavy cream and the zest of 1 lemon to the pan. Simmer until the sauce thickens slightly.
- Add Salmon: Stir in 4 oz of smoked salmon, cooking just until warmed through.
- Combine: Toss the cooked pasta in the sauce, adding pasta water if needed to reach the desired consistency.
- Garnish and Serve: Top with fresh dill or parsley and a sprinkle of Parmesan cheese, if desired.
Notes
• Pasta Choice: Long pasta like fettuccine or spaghetti is ideal for creamy sauces, but penne or farfalle can also work if that's what you have on hand.
• Adjusting Thickness: If the sauce becomes too thick, use a splash of pasta water to thin it out. If it's too thin, allow it to simmer a bit longer to thicken.
• Seasoning: Taste the sauce before adding salt, as smoked salmon can be quite salty.
• Lemon Zest: Adds a bright, fresh flavor that balances the richness of the cream. You can add more or less depending on your preference.