Description
A rich and creamy pasta sauce infused with smoked salmon and dill.
Ingredients
Scale
- 12 oz fresh fettuccine
- 4 oz smoked salmon, diced
- 2 shallots, minced
- 2 tablespoons butter
- 3 tablespoons alcohol-free white wine
- 2 cups heavy cream
- 1 Tablespoon tomato paste
- Fresh dill, chopped
- Salt to taste
Instructions
- Step 1: Mince shallots and tear the smoked salmon into small pieces.
- Step 2: Heat a large pot of water to a boil and add 1/2 teaspoon of salt.
- Step 3: Saute the shallots in butter over a medium heat until soft and translucent.
- Step 4: Add the alcohol-free white wine to the pan and cook for a minute or two.
- Step 5: Stir in the cream and tomato paste, cook for a few minutes until reduced, then add the smoked salmon and fresh dill.
- Step 6: Cook the pasta until al dente, drain, and reserve about a half cup of the pasta cooking water.
- Step 7: Toss the cooked pasta in the cream sauce and stir until well coated, adding pasta water if needed to thin the sauce.
- Step 8: Add additional fresh chopped dill or parsley and season to taste with salt.
Notes
Hot-smoked salmon is recommended for a meatier texture. For an elevated version, substitute Crème Fraîche for the heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 557 kcal
- Sugar: 4 g
- Sodium: 234 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 152 mg
Keywords: smoked salmon, fettuccine, dill cream sauce, creamy pasta, Mediterranean