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Salmon Alfredo Pasta Recipe

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★★★★★

4.8 from 94 reviews

A creamy and flavorful Salmon Alfredo Pasta that combines tender fettuccine with a rich Parmesan cream sauce and delicate flakes of hot smoked salmon. This dish is perfect for a comforting yet elegant meal, featuring a smooth and velvety sauce enhanced by fresh parsley garnish.

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

Fish

  • 6–7 oz / 180 – 200g hot smoked salmon fillet, flaked

Garnish

  • Fresh parsley (optional)
  • Extra Parmigiano Reggiano

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, meaning the pasta is still firm but cooked through. This usually takes about 8-10 minutes depending on the package instructions.
  2. Melt the butter: While the pasta is cooking, melt the butter in a deep frying pan over medium-high heat to prepare the base for the sauce.
  3. Sauté the shallots: Add the finely minced shallots to the melted butter and sauté for about 2 minutes, or until they become tender and translucent, releasing their sweet aroma.
  4. Add heavy cream: Pour in the heavy cream and bring the mixture to a boil. Then reduce the heat to medium-low and let it simmer gently for 3 minutes to slightly thicken the cream.
  5. Incorporate cheese and seasoning: Remove the pan from heat and stir in the freshly grated Parmigiano Reggiano, salt, and black pepper. Stir until the sauce is smooth and creamy.
  6. Reserve pasta water and drain: Before draining, scoop out ½ cup of the pasta cooking water (plus an extra mugful just in case). Drain the pasta in a colander once it reaches al dente texture.
  7. Toss pasta with sauce and salmon: Transfer the drained pasta and reserved ½ cup pasta water into the frying pan with the sauce. Add the flaked hot smoked salmon. Return the pan to medium heat and toss very gently for 1½ to 2 minutes, allowing the sauce to emulsify and coat the pasta evenly without pooling on the pan bottom.
  8. Serve: Remove from heat and immediately plate the pasta. Garnish with extra Parmigiano Reggiano and fresh parsley if desired. Serve hot.

Notes

  • Use freshly grated Parmigiano Reggiano for best flavor and smooth melting consistency in the sauce.
  • Hot smoked salmon adds a wonderful smoky flavor without the need for additional cooking; be gentle when mixing to keep nice flakes.
  • Reserving pasta water is critical to help emulsify and loosen the sauce for a silky texture.
  • Adjust the salt carefully since both the cheese and smoked salmon can be salty.
  • Shallots provide a milder, sweeter onion flavor to complement the creamy sauce.

Keywords: Salmon Alfredo Pasta, creamy pasta, smoked salmon recipe, fettuccine alfredo, easy weeknight dinner, Italian pasta dish

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