Great Northwest Smoked Salmon Pasta
Indulge in the rich, smoky flavors of the Pacific Northwest with this Great Northwest Smoked Salmon Pasta recipe. Featuring tender fettuccine coated in a creamy Parmesan sauce infused with garlic, shallots, and lemon, this dish is elevated by the luxurious addition of flaked smoked salmon and briny capers. Accented with fresh dill and a hint of lemon zest, it’s a perfect balance of savory and zesty notes. Ready in just 35 minutes and crafted with simple yet elegant ingredients, this pasta is ideal for weeknight dinners or special occasions. Serve it hot and garnished with fresh parsley for a restaurant-quality meal that celebrates the bounty of the Northwest.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 8 oz smoked salmon, flaked
- 2 tbsp butter, unsalted
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium shallot, finely chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp fresh dill, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper, freshly ground
- 1 tbsp capers, drained
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.
Add the minced garlic and chopped shallot to the skillet. Sauté for 2-3 minutes, stirring frequently, until fragrant and softened, but not browned.
Pour in the heavy cream and stir. Allow the cream to heat through, about 2 minutes.
Stir in the grated Parmesan cheese and continue stirring until the cheese is fully melted and the sauce is smooth and slightly thickened.
Reduce the heat to low. Add the lemon zest, lemon juice, fresh dill, salt, and black pepper. Stir to combine.
Gently fold in the flaked smoked salmon and capers. Allow the salmon to warm through for 1-2 minutes.
Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. If needed, add a splash of the reserved pasta cooking water to loosen the sauce to your desired consistency.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.1 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 242 mg | 19% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
