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    Home > Blog > Quick & Easy > Capellini with a Smoked Salmon Cream Sauce

    Capellini with a Smoked Salmon Cream Sauce

    by Jenny Park · Published: Oct 3, 2015 · Modified: Oct 13, 2020

    Jump to Recipe
    Capellini with a smoked salmon cream sauce in a bowl with a fork.

    Hey Guys! Today we have another pasta dish for you! Yay pasta! This has actually been my favorite summer pasta (I’ve been eating it both hot and cold), but I think it’s a great one to make anytime of the year. The sauce is so simple to make and so damn delicious! I also love how the wild salmon leaves a bit of a orange hue when added to the reduced cream; it’s so pretty and currently so seasonally appropriate!

    I can’t stress enough how simple this recipe is…you’re literally reducing cream with a couple ingredients and tossing in some Parmesan and pasta to finish it up. The caviar/roe aspect is totally optional, but I love adding it. The little balls of roe create an extra layer of bright brininess to the dish and I love how you can feel them pop in your mouth. I don’t recommend stepping out and buying the most expensive or high quality sturgeon caviar…no, no, no…no need! You really want to save that kind for special occasions and to eat with a couple caviar accouterments. For this dish a standard lumpfish or paddlefish roe should be just fine (plus much less expensive). Again, the roe is just an added bonus, but this dish is still absolutely lovely without it! I urge you all to make this dish asap!! Enjoy! xx, Jenny

    Bowls of capellini with a smoked salmon cream sauce.
    Bowls of capellini with a smoked salmon cream sauce and a fork.
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    A bowl of capellini with a smoked salmon cream sauce twirled on a fork.

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    Capellini with a smoked salmon cream sauce in a bowl with a fork.

    Capellini with a Smoked Salmon Cream Sauce

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 35 minutes mins
    Servings: 4

      INGREDIENTS  

    • 12 ounces capellini
    • 1 ½ cups heavy cream
    • 1 shallot, minced
    • 1 garlic clove, minced
    • 3 ounces shredded Parmesan
    • 6 ounces cold smoked salmon, roughly chopped
    • 2 lemons, zested and divided
    • salt and pepper to taste

    optional garnish

    • ½ ounce lumpfish or paddlefish roe

      INSTRUCTIONS  

    • Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta. Cook pasta, stirring occasionally, until al dente; about 4 to 5 minutes. Drain, reserving ½ cup pasta water and set aside.
    • In a large skillet add cream and place over medium heat. Bring cream to a simmer and add shallot and garlic. Reduce cream by ⅓, and stir in shredded Parmesan.
    • Stir in smoked salmon, ½ of the lemon zest and pasta water. Lightly season with salt and pepper and simmer for an additional minute.
    • Add pasta and toss together until well coated. Add roe, if using and toss together. Finish with remaining lemon zest and serve.
    Calories: 773kcal Carbohydrates: 69g Protein: 29g Fat: 42g Saturated Fat: 25g Cholesterol: 167mg Sodium: 767mg Potassium: 371mg Fiber: 3g Sugar: 3g Vitamin A: 1547IU Vitamin C: 5mg Calcium: 346mg Iron: 2mg
    CUISINE: Italian
    KEYWORD: capellini, salmon
    COURSE: dinner

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    October 3, 2015 / 4 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    October 3, 2015 / 4 Comments

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    1. Steve

      September 09, 2023 at 4:58 am

      5 stars
      I love this recipe! It is fast, easy, and oh so delicious! And absolutely go for the added lumpfish folks. I have also substituted a dry white for the pasta water.

      Reply
    2. Bella B

      October 04, 2015 at 10:40 pm

      Goodness, I have been craving carbs all day! This isn’t helping. YUM!

      xoxoBella | http://xoxobella.com

      Reply
    3. Lizzie

      October 04, 2015 at 1:13 pm

      Looks lovely. What are the red bits? I thought they looked like sun dried tomatoes, is that the salmon?

      Reply
      • Jenny Park

        October 05, 2015 at 11:38 am

        It is the salmon! We used wild caught, so the color is much deeper!

        Reply

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