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Salmon Alfredo Pasta

Creamy fettuccine with flaked salmon, parmesan, and just enough pasta water to keep the sauce glossy instead of heavy.

Prep 10 min Cook 15 min Total 25 min Serves 3
pastasalmonalfredoweeknight
Servings
3
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Ingredients

  • 250 g dried fettuccine
  • 3 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 2 garlic cloves, minced
  • 0.5 cup heavy cream
  • 0.75 cup freshly grated parmesan
  • 0.25 tsp salt
  • to taste black pepper
  • 200 g hot-smoked salmon, flaked into large pieces
  • 2 tbsp flat-leaf parsley, chopped

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente and reserve about 1/2 cup of pasta water before draining.
  2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shallot and garlic and cook until softened and fragrant, but not browned.
  3. Pour in the cream, add the salt and a few grinds of black pepper, and bring the sauce to a gentle simmer. Stir in the parmesan a handful at a time until melted.
  4. Add the drained pasta and toss to coat, loosening the sauce with splashes of pasta water until it turns glossy and clings to the noodles.
  5. Fold in the flaked salmon just long enough to warm it through. Finish with parsley, taste for seasoning, and serve right away with extra parmesan if you want it.

Notes

Inspired by the RecipeTin Eats Salmon Alfredo pasta. Use hot-smoked salmon for the fastest version, reserve a little pasta water, and keep the heat gentle once the parmesan goes in so the sauce stays silky.