Linguine with Artichokes and Smoked Salmon
Elevate your pasta night with this indulgent yet surprisingly simple Linguine with Artichokes and Smoked Salmon recipe. Perfectly al dente linguine is swirled in a creamy, zesty sauce infused with garlic, lemon, and a touch of fresh dill and parsley for a burst of freshness. The tender artichoke hearts add a light, tangy bite, perfectly balanced by the rich, smoky flavor of thinly sliced smoked salmon. Ready in just 35 minutes, this impressive dish is ideal for a weeknight dinner or an elegant dinner party centerpiece. Serve it hot with a sprinkle of herbs for a sophisticated meal that brings gourmet flavors straight to your table! Keywords: linguine recipe, smoked salmon pasta, artichoke pasta recipe, creamy pasta dinner, homemade elegant pasta.
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Recipe Information
Ingredients
- 400 grams Linguine
- 200 grams Smoked salmon
- 200 grams Artichokes (canned or jarred, in brine)
- 3 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 150 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set the linguine aside.
While the pasta cooks, slice the smoked salmon into thin strips and set aside. Drain and lightly rinse the canned artichokes. Pat them dry and cut them into halves or quarters, depending on their size.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the artichokes to the skillet and sauté for 3-4 minutes, letting them warm through and take on a slight golden color.
Stir in the lemon zest and heavy cream. Let the mixture simmer gently for 2-3 minutes, allowing the cream to thicken slightly.
Add the drained linguine to the skillet, tossing it with the sauce to coat evenly. If the sauce appears too thick, gradually add some reserved pasta water, a few tablespoons at a time, to loosen it.
Gently fold in the smoked salmon strips, lemon juice, chopped parsley, and dill. Toss everything together until the salmon is just warmed through but not overcooked.
Season with salt and freshly ground black pepper to taste, and give the pasta one final toss to combine all the flavors.
Serve immediately, garnished with additional fresh herbs and a sprinkle of black pepper if desired.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4358 mg | 189% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 4.2 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 138 mg | 11% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1030 mg | 22% | |
*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.
