Y’all, let’s talk about Smoked Salmon Pasta. It’s the bee’s knees of Italian cuisine, combining delicate, subtly smoky salmon fillets with hearty pasta and a creamy sauce. This dish is perfect for fancy dinner parties, romantic date nights or just whenever you’re in the mood for some indulgence. And let’s not even get started on how delicious it is – a party in your mouth doesn’t even begin to describe it! I pinky promise your tastebuds are going to jump for joy.
Prep time for this old fella is 20 minutes, cook time 30 minutes, so you’ll be chowing down in only 50 minutes. This recipe will serve 4 lucky people with zero leftovers, because everyone will be fighting for the last forkful.
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Servings: 4
- Yield: 0 leftovers
Now, if you’re sitting there thinking, “Alright ChefSane, you’ve sold me. How do I make this masterpiece?” Then saddle up, because we’re about to ride straight into the recipe.
Ingredients & Equipment You’ll Need
- 300g linguine
- 2 smoked salmon fillets
- 200 ml heavy cream
- 2 garlic cloves minced
- 1/2 cup of grated parmesan
- Fresh parsley to garnish
- Pinch of salt and black pepper to taste
You’ll also need a big ol’ pot for the pasta, a frying pan for the salmon and a small pot for the sauce.
The smoked salmon is the rockstar of this recipe. Its smoked flavor permeates the sauce, giving it a unique flavor you won’t forget! The heavy cream adds a lush creaminess, while the garlic and black pepper give the dish a zestful kick.
How To Make Smoked Salmon Pasta
- Cook the pasta in a big pot with boiling salted water. It should be al dente.
- While the pasta is cooking, heat a frying pan over medium heat. Toss in your salmon and cook until it’s nicely browned.
- Next, in a small pot, simmer your heavy cream with minced garlic, season with pinch of salt and black pepper.
- Flake the salmon into the cream sauce, stir well.
- Mix the cooked linguine in the sauce and top with grated parmesan.
- Serve with a sprinkling of fresh parsley. Chomp down!
Tips For The Best Results
- Make sure to undercook your pasta slightly, as it’ll continue cooking when mixed with the sauce.
- Don’t go light on the parmesan, it’s what will tie the all the flavors together.
Storage Tips
- Any leftovers can be refrigerated in an airtight container and will be good for up to 3 days.
Frequently Asked Questions
Q: Can I substitute the smoked salmon with another type of fish?
A: Sure, but keep in mind that smoked salmon is what gives this dish its distinct flavor.
Q: Can I use a different type of pasta?
A: Of course! Any pasta will work, but I prefer linguine for its ability to absorb the sauce.
Q: Is there any substitute for heavy cream?
A: You may use half and half or any plant based milk, but keep in mind it won’t be as rich and creamy.
Q: Can I make this gluten-free?
A: Indeed, just substitute regular pasta for a gluten-free variety.
Q: How do I store the leftovers?
A: You can store the leftovers in an airtight container in the fridge for up to 3 days.
Nutritional Facts of Smoked Salmon Pasta
This dish is high in protein thanks to the smoked salmon and also provides a good dose of carbs for energy from the pasta. However, as it does contain heavy cream, it’s a bit high in fat. On the balance though, it’s a yummy treat for your taste buds!
In conclusion, Smoked Salmon Pasta is a sensational dish that’s not only a taste explosion but simple to make too! Trust me, once you’ve tried it, you’ll be making it again and again. Serve with a side of garlic bread and a fresh salad for a tasty and satisfying meal!
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