Smoked Salmon Pasta
A quick and elegant pasta dish featuring smoked salmon, creamy lemon sauce, and capers, ready in just 30 minutes.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
- 1 lb. linguini pasta
- 3-4 tablespoons reserved pasta water more if needed
- 4 tablespoons salted butter
- 6-8 cloves garlic chopped
- 1 cup heavy cream
- 1/4 cup lemon juice
- 2 teaspoons salt or to taste
- 1 lb. smoked salmon
- 2 tablespoons capers drained
- 1 tablespoon chopped parsley optional, for garnish
Instructions
- Cook the linguini in a large pot of salted boiling water until al dente. Reserve about 1/4 cup of pasta water, then drain the pasta.
- In a large skillet, melt the butter over medium heat. Add the chopped garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle boil. Stir in the lemon juice and reserved pasta water, allowing the sauce to thicken slightly.
- Add salt, taste, and adjust seasoning as needed.
- Turn off the heat and add the drained linguini to the sauce, tossing to coat the pasta evenly.
- Flake the smoked salmon into bite-sized pieces and add it along with the capers. Toss gently to combine.
- Garnish with chopped parsley if desired and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.