Salmon Alfredo Pasta
This indulgent yet quick dish features creamy sauce, tender smoked salmon, and fresh parsley, all ready in just 30 minutes.
Equipment
- Large Pot
- Large Deep Pan
Ingredients
- 10.5 ounces pasta fettuccine or linguine
- 1 tablespoon butter
- ½ tablespoon crushed garlic
- 1½ cups half and half or single cream
- 1 teaspoon Italian seasoning mix
- ½ cup crème fraîche
- ½ cup grated parmesan
- 7 ounces smoked salmon cut into strips
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions. Reserve about 2 cups of pasta water before draining.
- Melt butter in a large deep pan over medium heat. Add crushed garlic and sauté for about 1 minute.
- Pour in half and half and bring to a gentle simmer. Stir in Italian seasoning and cook for 1-2 minutes until sauce thickens slightly.
- Add crème fraîche and simmer for another 2 minutes, stirring frequently.
- Transfer drained pasta directly into the pan with the sauce. Toss to coat, adding reserved pasta water if sauce is too thick.
- Stir in grated parmesan until melted. Gently fold in smoked salmon strips.
- Sprinkle fresh parsley on top and season with salt and pepper to taste. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove or microwave, adding a splash of milk or cream if needed.