Smoked Salmon Pasta
A simple and delicious Smoked Salmon Pasta you never knew you needed. We promise you will fall head over heels in love with this delicate, yet flavor packed pasta! A perfect quick and easy recipe for both busy weeknights and special occasions!
Servings: 3
Calories: 722kcal
Ingredients
- 8 ounces cooked capellini (reserving 1/2 cup pasta water)
- 1 1/2 cups heavy cream
- 1 minced shallot
- 1 minced garlic clove
- 3 ounces freshly shredded Parmesan
- 6 ounces cold smoked salmon, roughly chopped
- 2 lemons, zested and divided
- salt and pepper to taste
optional garnish
- ½ ounce lumpfish roe or caviar
Instructions
- 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.
- Divide pasta among plates or shallow bowls and top with remaining lemon zest and roe/caviar, if using.
Notes
Storing Leftovers and Reheating Instructions
Storing Leftovers
Store leftovers in an airtight container, in the refrigerator. Store for up to 1 day if the roe/caviar has been added to the dish OR up to 2 days if the pasta does not contain any roe/caviar.
Reheating
To reheat the smoked salmon pasta, transfer the pasta to a pan with 1/4 cup of cream, half¶half or whole milk. Cook pasta over medium-low heat until heated through and added dairy has slightly thickened (a few minutes). Stir in more zest (optional) and serve.
Nutrition
Calories: 722kcal | Carbohydrates: 30g | Protein: 30g | Fat: 54g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 195mg | Sodium: 2166mg | Potassium: 315mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2065IU | Vitamin C: 7mg | Calcium: 448mg | Iron: 3mg