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Salmon Alfredo Pasta Recipe

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★★★★★

4.8 from 76 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Prepare Sauce Base: While the pasta cooks, melt the unsalted butter in a deep frying pan over medium-high heat.
  3. Sauté Shallots: Add the finely minced shallots to the melted butter and sauté for about 2 minutes or until they become tender and fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://bitesizedbenny.com/salmon-alfredo-pasta-recipe/