Description
A quick and easy Salmon Fettuccine dish that is creamy and indulgent, perfect for busy evenings.
Ingredients
Scale
- 4 tablespoons Unsalted Butter
- 2 cloves Garlic (minced)
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese
- 12 ounces Fettuccine
- 1/2 cup Reserved Pasta Water
- 6 ounces Smoked Salmon
- Capers to taste
- Black Pepper to taste
- Basil Leaves to taste
- Additional Parmesan Cheese to taste
Instructions
- In a large sauté pan over high heat, melt the unsalted butter. Add minced garlic and a pinch of salt, sautéing for about 1 minute until fragrant.
- Lower the heat, then pour in the heavy cream, stirring gently. Gradually add grated Parmesan cheese, mixing until melted and forms a smooth sauce.
- Bring a medium saucepan of salted water to a boil. Cook the fettuccine according to package instructions, reducing the time by 1 minute for al dente. Reserve pasta water before draining!
- Add the drained fettuccine directly to the creamy sauce. Incorporate reserved pasta water as needed to adjust sauce consistency; toss well to coat evenly.
- Gently flake the smoked salmon into the pasta. If using capers, add them now for flavor.
- Serve immediately, sprinkling with black pepper, more Parmesan, and fresh basil leaves.
Notes
- Can substitute butter with olive oil for a lighter option.
- Use garlic powder as an alternative to fresh garlic.
- Substitute heavy cream with half-and-half for a lighter version.
- Use pecorino instead of Parmesan cheese if preferred.
- Can substitute fettuccine with any long pasta such as spaghetti or linguine.
- Canned salmon can be used as a budget-friendly alternative.
- Capers can be omitted if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg