Alfredo Salmon Pasta
A rich and creamy Alfredo Salmon Pasta that combines fettuccine with smoked salmon and a decadent Parmigiano Reggiano sauce.
Equipment
- large pot
- Deep fry pan
Ingredients
Pasta
- 8 oz dried fettuccine
Sauce
- 3 tablespoon unsalted butter
- 1 small shallot very finely minced
- ½ cup heavy cream
- ¾ cup freshly grated Parmigiano Reggiano
- ¼ teaspoon salt
- black pepper Good grind
- 6-7 oz hot smoked salmon fillet flaked
Garnish
- fresh parsley optional
- extra Parmigiano Reggiano
Instructions
Cooking Instructions
- Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente.
- Meanwhile, melt the butter in a deep fry pan over medium high heat.
- Add the shallots and sauté for 2 minutes or until tender.
- Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
- Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
- TAKE OUT ½ cup of pasta water PLUS scoop out an extra mug. Then drain the pasta.
- Transfer the pasta and ½ cup of reserved pasta water into the fry pan with the sauce. Add salmon. Toss gently to coat the pasta and allow the sauce to emulsify for 1 ½ – 2 minutes.
- Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
Notes
Hot smoked salmon is already cooked and can be found in vacuum-sealed packets. You can substitute with normal cooked salmon if needed.
Nutrition
Serving: 1plateCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg
Tried this recipe?Let us know how it was!