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This creamy smoked salmon fettuccine feels like a dinner for a special occasion, but it’s easy enough to whip up on a busy weeknight. Smoky salmon and al dente pasta are tossed in a quick, homemade creamy lemon-infused sauce to create an irresistible dish!
Smoked salmon is one of my favorite weeknight dinner hacks. Starting with a pre-cooked protein gets dinner on the table faster, and smoked salmon is so delicious, it doesn’t taste like a shortcut. This smoked salmon creamy pasta is the perfect example.
It’s a dish that comes together with minimal prep and cooking time, but it’s impressive enough to serve for a date night-in or dinner party with friends.
PRO TIPS/RECIPE NOTES
- Don’t forget to reserve the pasta water before draining the noodles! The starchy water is great for creating a smooth, creamy sauce that coats the pasta perfectly.
- Be sure to cook the flour with the shallots and garlic for a full 3 minutes. Rushing this step will give your sauce a raw flour taste.
- Stream in the liquids slowly when making the cream sauce for this smoked salmon pasta. Dumping them in all at once results in a lumpy sauce.
Creamy Smoked Salmon Fettuccine
Ingredients
- 16 oz dry fettuccine noodles
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 6 cloves garlic {finely minced}
- 2 tbsp shallots {finely minced}
- 1 tbsp all-purpose flour
- 1/4 cup white cooking wine
- 3/4 cup chicken stock {sub in vegetable broth if needed}
- 3/4 cup heavy cream
- 1 tbsp lemon zest {~1 medium lemon}
- 1 tsp lemon juice
- 1/2 cup shredded Parmesan
- 6 oz smoked salmon
Instructions
- In a large saucepan bring 3 quarts of salted water to a boil.
- Add fettuccine noodles and cook until al dente, ~10 minutes. Make the sauce while the pasta cooks.16 oz dry fettuccine noodles
- Drain all but ¼ cup of water from the fettuccine. Keep noodles in the saucepan with 1/4 cup of pasta water.
- In a large deep frying pan/skillet, melt butter over medium-low heat.3 tbsp unsalted butter
- Add olive oil, garlic, and shallots. Stir until shallots are starting to soften, and a few of the pieces are starting to brown.~5 minutes.2 tbsp olive oil, 6 cloves garlic, 2 tbsp shallots
- Sprinkle flour over the top of the garlic and shallots, and whisk to combine. Cook for 3 minutes, whisking often.1 tbsp all-purpose flour
- Slowly whisk in white wine, chicken stock, heavy cream, lemon zest, lemon juice, and Parmesan whisking constantly to incorporate.1/4 cup white cooking wine, 3/4 cup chicken stock, 3/4 cup heavy cream, 1 tbsp lemon zest, 1 tsp lemon juice, 1/2 cup shredded Parmesan
- Increase the temperature to medium heat and whisk constantly while it cooks at a near boil for 2 minutes.
- Reduce heat and add the cooked fettuccine noodles, ¼ cup pasta water, and pieces of smoked salmon to the lemon butter mixture. Use tongs to combine the pasta and sauce.6 oz smoked salmon
- Cook for 3-4 minutes, or until salmon is warmed through.
- Top pasta with fresh chopped parsley and grated pecorino or Parmesan.
Notes
- Noodles – I used fettuccine, but sub in your favorites. Follow the cooking time on the package.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
