Salmon Alfredo Pasta Recipe

Introduction

Salmon Alfredo Pasta is a rich and creamy dish that combines tender fettuccine with smoky salmon and a luscious Parmesan sauce. It’s perfect for a comforting weeknight meal or a special dinner with minimal effort.

Ingredients

• 8 oz (250g) dried fettuccine
• 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
• Freshly ground black pepper, to taste
• 6-7 oz (180-200g) hot smoked salmon fillet, flaked
• Fresh parsley (optional, for garnish)
• Extra Parmigiano Reggiano (for serving)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, firm but cooked through.
2. Step 2: Meanwhile, melt the butter in a deep frying pan over medium-high heat.
3. Step 3: Add the minced shallots and sauté for about 2 minutes until tender.
4. Step 4: Pour in the heavy cream and bring to a boil. Reduce the heat to medium-low and simmer for 3 minutes.
5. Step 5: Remove the pan from the heat and stir in the grated Parmigiano Reggiano, salt, and black pepper until the sauce is smooth.
6. Step 6: Scoop out ½ cup of pasta water and set aside, along with an extra mugful just in case. Drain the pasta in a colander.
7. Step 7: Transfer the drained pasta and reserved ½ cup pasta water into the frying pan with the sauce. Add the flaked smoked salmon. Return the pan to medium heat and toss gently for 1½ to 2 minutes, allowing the sauce to emulsify and evenly coat the pasta—making sure no sauce pools at the bottom.
8. Step 8: Remove the pan from the heat. Serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley if desired.

Tips & Variations

• Use freshly grated Parmigiano Reggiano for the best flavor and smooth sauce texture.
• If the sauce is too thick, gradually add reserved pasta water to reach your desired consistency.
• For a lighter version, substitute half the heavy cream with milk, but the sauce will be less rich.
• Try adding a squeeze of lemon juice or a pinch of chili flakes for a subtle brightness or heat.
• Hot smoked salmon works best for a smoky depth, but cold smoked salmon can be used; add it off the heat to prevent overcooking.

Storage

Store leftover Salmon Alfredo Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce and prevent it from drying out. Avoid microwaving if possible to maintain the sauce’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta with this recipe?

Yes, while fettuccine is traditional for Alfredo-style dishes, you can substitute with linguine, tagliatelle, or even penne depending on your preference.

Is it necessary to reserve pasta water?

Yes, reserving pasta water helps you adjust the sauce’s consistency and allows it to cling better to the pasta due to the natural starch content.

Salmon Alfredo Pasta Recipe

---

★★★★★

4.8 from 119 reviews

• Author: Elara
• Total Time: 25 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

A creamy and luxurious Salmon Alfredo Pasta featuring tender fettuccine tossed in a rich Parmigiano Reggiano cream sauce with delicate pieces of hot smoked salmon, finished with fresh parsley and extra cheese for an indulgent yet simple meal.

---

Ingredients

Scale 1x2x3x

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

Other

• 6–7 oz / 180 – 200g hot smoked salmon fillet, flaked
• Fresh parsley (optional)
• Extra Parmigiano Reggiano for garnish

---

Instructions

1. Cook the Fettuccine: Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente, meaning the pasta is tender but still has a slight firmness when bitten.
2. Melt Butter and Sauté Shallots: While the pasta cooks, melt the butter in a deep frying pan over medium-high heat. Add the finely minced shallots and sauté for about 2 minutes or until they become tender and fragrant.
3. Add Cream and Simmer: Pour in the heavy cream and bring it to a boil. Reduce the heat to medium-low and simmer gently for 3 minutes to let the cream thicken slightly and absorb the shallot flavors.
4. Incorporate Cheese and Seasoning: Remove the pan from the heat. Stir in the freshly grated Parmigiano Reggiano, salt, and a good grind of black pepper until the sauce becomes smooth and creamy.
5. Reserve Pasta Water and Drain Pasta: Before draining, scoop out ½ cup of the pasta cooking water (plus an extra mug just in case) and set aside. Drain the cooked pasta in a colander.
6. Combine Pasta with Sauce and Salmon: Return the pasta and reserved ½ cup pasta water to the frying pan with the cream sauce. Add the flaked hot smoked salmon. Place the pan back on medium heat and gently toss everything together for 1½ to 2 minutes until the sauce emulsifies and clings to the pasta, avoiding any pooled sauce at the bottom.
7. Serve: Remove the pan from heat and serve the dish immediately. Garnish with extra Parmigiano Reggiano and fresh parsley if desired for added flavor and color.

Notes

• Note 1: Mince the shallot very finely to ensure it softens quickly and blends smoothly into the sauce.
• Note 2: Use heavy cream for a rich, velvety sauce; lighter creams may not thicken properly.
• Note 3: Freshly grate Parmigiano Reggiano for best flavor and smooth melting.
• Note 4: Parmesan and Parmigiano Reggiano are interchangeable but Parmigiano Reggiano offers a more authentic taste.
• Note 5: Hot smoked salmon adds a delicate smoky flavor; cold smoked salmon is not recommended for this recipe.
• Note 6: Cooking pasta al dente is key to prevent mushiness when mixed with sauce.
• Note 7: Emulsifying the sauce with reserved pasta water helps achieve a creamy coating consistency that binds to the pasta.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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