Description
Enjoy a delightful creamy smoked salmon pasta made with fettuccine or linguine, tossed in a rich garlic and Parmesan sauce, brightened with fresh dill and zesty lemon. This dish is perfect for a quick weeknight meal or a special occasion, offering a luxurious taste in just 30 minutes.
Ingredients
Scale
- 8 ounces of pasta (fettuccine or linguine recommended)
- 4 ounces of smoked salmon, sliced into strips
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 cup capers, rinsed and drained (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Once boiling, add the pasta to the pot. Stir occasionally to prevent sticking. Cook according to package instructions until al dente, usually about 8-10 minutes.
- While the pasta cooks, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant but not browned.
- Reduce the heat to low and pour in the heavy cream. Stir gently to combine with the garlic and olive oil.
- Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese melts and the sauce thickens slightly, about 3-5 minutes.
- Add the lemon juice and lemon zest to the sauce, mixing well. Season with black pepper and salt, adjusting to taste.
- If using capers, add them to the sauce at this point and stir to combine.
- Once the sauce is ready, add the drained pasta to the skillet. Toss gently to coat the pasta evenly with the creamy sauce.
- If the sauce is too thick, gradually add some of the reserved pasta cooking water, a few tablespoons at a time, until you reach your desired consistency.
- Gently fold in the smoked salmon strips and chopped dill, ensuring they are evenly distributed throughout the pasta.
- Remove the skillet from heat and let it sit for a minute to cool slightly.
- Using tongs or a large serving spoon, plate the pasta into individual bowls or a large serving dish.
- Garnish with additional chopped parsley and a sprinkle of extra Parmesan cheese if desired.
- Serve immediately while hot, and enjoy your delicious smoked salmon pasta!
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Feel free to add vegetables such as spinach or peas for added nutrition and color.
- Experiment with different types of pasta, such as whole wheat or gluten-free options, to suit your dietary preferences.
- For a bit of heat, consider adding a pinch of red pepper flakes to the sauce.
- Use high-quality smoked salmon for the best flavor; wild-caught salmon is often recommended.
- Prep Time: 10 minutes
- Cook Time: 20 minutes