Salmon Alfredo Pasta Recipe
Introduction
Salmon Alfredo Pasta is a creamy, comforting dish that combines tender fettuccine with rich Parmesan sauce and flavorful smoked salmon. It’s perfect for a cozy weeknight dinner or when you want to impress with minimal effort. This recipe balances smoky, cheesy, and buttery flavors beautifully.
Ingredients
- 8 oz (250g) dried fettuccine
- 3 tbsp (50g) unsalted butter
- 1 small shallot, very finely minced
- ½ cup (125 ml) heavy cream
- ¾ cup (185 ml) freshly grated Parmigiano Reggiano or Parmesan
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 6-7 oz (180-200g) hot smoked salmon fillet, flaked
- Fresh parsley (optional)
- Extra Parmigiano Reggiano for serving
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, firm but cooked through.
- Step 2: While the pasta cooks, melt the butter in a deep frying pan over medium-high heat.
- Step 3: Add the finely minced shallots and sauté for about 2 minutes or until tender.
- Step 4: Pour in the heavy cream and bring the mixture to a boil. Reduce heat to medium-low and simmer for 3 minutes.
- Step 5: Remove the pan from heat, then stir in the grated Parmigiano Reggiano, salt, and pepper until the sauce is smooth.
- Step 6: Before draining the pasta, scoop out ½ cup of the pasta water plus an extra mugful just in case. Drain the pasta in a colander.
- Step 7: Transfer the pasta and the reserved ½ cup pasta water back into the frying pan with the sauce. Add the flaked smoked salmon. Return the pan to medium heat and toss gently for 1½ to 2 minutes until the sauce coats the pasta evenly without pooling.
- Step 8: Remove from heat and serve immediately. Garnish with extra Parmigiano Reggiano and fresh parsley if desired.
Tips & Variations
- Use freshly grated Parmigiano Reggiano for best flavor and a smoother sauce.
- If you can’t find hot smoked salmon, cold smoked salmon can be gently warmed in the sauce before serving.
- Reserve extra pasta water because it helps emulsify the sauce and improves the texture.
- For a lighter option, substitute half of the heavy cream with whole milk, but the sauce may be less rich.
- Add a squeeze of lemon juice or a pinch of chili flakes for a flavor twist.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of cream or milk to loosen the sauce. Avoid microwaving at high power to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of fettuccine?
Yes, this recipe works well with other long pasta like linguine or tagliatelle. Just adjust the cooking time according to the pasta package instructions.
Is it necessary to use smoked salmon?
Smoked salmon adds a lovely smoky flavor that complements the creamy sauce, but you can substitute with cooked fresh salmon or even cooked shrimp if preferred.
PrintSalmon Alfredo Pasta Recipe
Salmon Alfredo Pasta is a creamy, comforting dish featuring tender fettuccine coated in a rich Parmesan cream sauce and topped with flavorful hot smoked salmon. This easy-to-make meal combines simple ingredients and quick stovetop cooking to deliver an elegant and satisfying dinner perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Pasta
- 8 oz / 250g dried fettuccine
Sauce
- 3 tbsp / 50g unsalted butter
- 1 small shallot, very finely minced
- ½ cup / 125 ml heavy cream
- ¾ cup / 185 ml freshly grated Parmigiano Reggiano or parmesan
- ¼ teaspoon salt
- Good grind of black pepper
Additional
- 6–7 oz / 180 – 200g hot smoked salmon fillet, flaked
- Fresh parsley (optional, for garnish)
- Extra Parmigiano Reggiano (for serving)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the dried fettuccine and cook until al dente, meaning the pasta is tender but still firm to the bite. This usually takes about 8-10 minutes depending on the pasta brand. Drain the pasta, reserving ½ cup of the pasta cooking water plus an additional mug of water just in case.
- Prepare Sauce Base: While the pasta cooks, melt the unsalted butter in a deep frying pan over medium-high heat.
- Sauté Shallots: Add the finely minced shallots to the melted butter and sauté for about 2 minutes or until they become tender and fragrant.
- Add Cream: Pour in the heavy cream and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently for 3 minutes to thicken slightly.
- Incorporate Cheese and Seasoning: Remove the pan from heat and stir in the freshly grated Parmigiano Reggiano cheese, salt, and freshly ground black pepper until the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Add the drained pasta along with ½ cup of reserved pasta water back into the frying pan with the sauce. Add the flaked hot smoked salmon.
- Toss and Emulsify: Return the pan to medium heat and gently toss everything together for 1½ to 2 minutes. This process helps the sauce emulsify and evenly coat the pasta. The sauce should cling to the noodles with no excess pooling at the bottom.
- Serve: Remove from heat and serve immediately. Garnish with extra Parmigiano Reggiano and fresh parsley, if desired.
Notes
- Use hot smoked salmon for smoky flavor and tender texture. Cold smoked salmon is not recommended for this recipe.
- Freshly grated Parmigiano Reggiano provides the best flavor and melts smoothly for a creamy sauce.
- Reserving pasta water is crucial; the starchy water helps emulsify and bind the sauce to the pasta.
- Do not overheat the sauce after adding cheese to prevent it from breaking or becoming grainy.
- Serve immediately for best texture and flavor, as the sauce can thicken or separate upon standing.
Keywords: Salmon Alfredo, Fettuccine, Creamy Pasta, Easy Italian Dinner, Smoked Salmon Pasta
