Shell Pasta with Salmon Bechamel Sauce
Indulge in the creamy, comforting perfection of Shell Pasta with Salmon Béchamel Sauce—a dish that combines tender shell pasta with a velvety, Parmesan-infused béchamel sauce, enriched by flaky chunks of succulent salmon. This recipe takes just 45 minutes from start to finish, making it an elegant yet achievable dinner option. A hint of garlic, a splash of lemon juice, and a sprinkle of nutmeg elevate the flavors, while fresh parsley adds a vibrant finishing touch. Perfect for weeknight meals or special occasions, this one-pot wonder is as visually stunning as it is delicious. Pair it with a crisp green salad or a glass of white wine for a truly memorable dining experience.
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Recipe Information
Ingredients
- 350 g medium shell pasta
- 250 g salmon fillet (skinless, boneless)
- 60 g unsalted butter
- 50 g all-purpose flour
- 500 ml whole milk
- 50 g grated Parmesan cheese
- 1 tbsp olive oil
- 2 garlic cloves (minced)
- 2 tsp lemon juice
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg (optional, grated)
Instructions
Bring a large pot of salted water to a boil and cook the shell pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the salmon fillet and cook for 3-4 minutes on each side, or until cooked through and flaky. Remove the salmon from the skillet, break it into small chunks, and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, stirring constantly to create a smooth paste (roux). Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and continue stirring until the sauce thickens, about 5 minutes.
Stir in the grated Parmesan, salt, black pepper, and nutmeg (if using) until fully incorporated. Adjust seasoning if necessary.
Add the cooked salmon chunks to the bechamel sauce, along with the minced garlic and lemon juice. Stir well to combine and let simmer gently for 2 minutes.
Add the cooked shell pasta directly into the sauce, tossing to coat evenly. If the sauce is too thick, use the reserved pasta water to thin it to your desired consistency.
Garnish the dish with fresh chopped parsley and serve immediately. Enjoy this creamy, flavorful pasta dish while warm!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3598 mg | 156% | |
| Total Carbohydrate | 322.1 g | 117% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 37.7 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 41.3 mcg | 206% | |
| Calcium | 1360 mg | 105% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2752 mg | 59% | |
*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.
