Smoked Salmon Fettuccine with Creamy Parmesan Sauce Recipe
A creamy and flavorful Salmon Fettuccine featuring a rich garlic butter and parmesan sauce combined with tender smoked salmon and capers, garnished with fresh basil and black pepper. This elegant pasta dish offers a perfect balance of savory creaminess and smoky seafood taste, ideal for a comforting yet sophisticated meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sauce Ingredients
- 3 tbsp (40 grams) unsalted butter
- 1 tablespoon garlic, chunky minced
- ½ teaspoon salt
- 1 cup (250 ml) heavy cream
- 1 cup parmesan cheese
Main Ingredients
- 350 grams (12 oz) smoked salmon
- 110 grams (4 oz) capers, drained, not rinsed
- 500 grams (16 oz) fettuccine
- ½ cup (125 ml) reserved pasta water
Garnish (optional)
- Black pepper
- Parmesan cheese
- Basil leaves
Instructions
- Prepare the sauce: In a large sauté pan over high heat, melt the butter. Add the chunky minced garlic and salt, cooking for 1 minute until fragrant. Pour in the heavy cream, stir, reduce heat to medium, then add the parmesan cheese. Stir occasionally, allowing the cheese to melt fully and the sauce to become smooth and combined.
- Cook the fettuccine: Follow package instructions to cook the pasta in a medium saucepan with boiling salted water. Cook until al dente, testing for slight chewiness. Before draining, use a heatproof jug to remove ½ cup (125 ml) of pasta water and set it aside. Drain the remaining water using a colander.
- Combine pasta and sauce: Add the drained fettuccine directly into the pan with the Alfredo sauce. Pour in the reserved pasta water. Use a wooden spoon to toss the pasta gently, ensuring the sauce evenly coats the noodles and the water helps loosen the sauce for a silky texture.
- Add salmon and capers: Using two forks, gently flake the smoked salmon into smaller pieces. Transfer the salmon into the pasta and sauce mixture. Sprinkle the capers evenly over the top to add a briny kick.
- Garnish and serve: Finish with a grind of black pepper, a generous grating of parmesan cheese, and fresh basil leaves for an aromatic touch. Serve immediately with forks and spoons for a delightful and satisfying meal.
Notes
- Smoked salmon can be expensive; to make this dish more budget-friendly, consider reducing the salmon quantity or substituting with canned drained salmon.
- The reserved pasta water measure is important—using ½ cup (125 ml) helps create the perfect sauce consistency when combined with the pasta and sauce.
- This recipe serves approximately 4 adults but portion sizes can be adjusted for more servings or complemented with side dishes such as bread or salad.
