Alfredo Salmon Pasta
A creamy Alfredo salmon pasta dish that's rich and delightful, perfect for a dinner setting.
Equipment
- large pot
- deep fry pan
- colander
Ingredients
Pasta
- 8 oz dried fettuccine
- 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 in a colander.
- Transfer the pasta and ½ cup of reserved pasta water into the fry pan with the sauce. Add salmon.
- Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce 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
To make this with normal cooked salmon, sprinkle with salt and pepper, heat a little oil in a skillet over medium heat and cook for about 8 minutes, or until just cooked through.
Nutrition
Serving: 238gCalories: 603kcalCarbohydrates: 50gProtein: 18gFat: 36gSaturated Fat: 21gCholesterol: 111mgSodium: 455mg
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