Smoked Salmon and Capers in a Champagne Sauce for Pasta
Elevate your pasta night with this luxurious Smoked Salmon and Capers in Champagne Sauce recipe! Perfectly cooked fettuccine or linguine is enveloped in a silky, decadent sauce made from dry champagne, rich heavy cream, and freshly grated Parmesan cheese. Smoked salmon lends a savory, melt-in-your-mouth richness, while briny capers and a hint of lemon zest brighten every bite. The subtle nuttiness of garlic and shallots complements the delicate flavors, creating a harmonious dish that feels indulgent yet surprisingly simple to prepare. Finished with a garnish of fresh dill or parsley, this elegant pasta is perfect for date nights, dinner parties, or simply treating yourself to something special. Ready in just 30 minutes, this recipe is your go-to for turning an ordinary evening into an unforgettable culinary experience.
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Recipe Information
Ingredients
- 12 oz pasta (fettuccine or linguine preferred)
- 2 tbsp butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 cup champagne or dry sparkling wine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 6 oz smoked salmon, cut into bite-sized pieces
- 2 tbsp capers, drained
- 1 tsp lemon zest
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh dill or parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
In a large skillet over medium heat, melt the butter. Add the minced shallot and cook for 2-3 minutes until softened and translucent.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Pour the champagne or sparkling wine into the skillet and simmer for 3-4 minutes, allowing the liquid to reduce by half.
Reduce the heat to medium-low and stir in the heavy cream. Simmer for 2 minutes, stirring occasionally, to combine and slightly thicken the sauce.
Gradually stir in the grated Parmesan cheese, letting it melt into the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to thin it out.
Add the smoked salmon and capers to the sauce, stirring gently to combine and warm through (about 1-2 minutes).
Stir in the lemon zest, salt, and black pepper. Taste the sauce and adjust seasoning as needed.
Toss the cooked pasta with the sauce in the skillet until well coated. If needed, add another splash of pasta water for a silkier consistency.
Serve immediately, garnished with fresh dill or parsley, if desired. Enjoy your Smoked Salmon and Capers Pasta in Champagne Sauce!
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 5024 mg | 218% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.6 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 15.3 mcg | 76% | |
| Calcium | 997 mg | 77% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1038 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.
