Prep 5 mins
Cook 15 mins
This is my fav. comfort food. I got this recipe from my mother and changed it just a bit. You can use shrimp or any other seafood
- 1⁄2 lb dry fettuccine pasta
- 1 (8 ounce) package cream cheese
- 3⁄4 cup grated parmesan cheese
- 1⁄2 cup margarine
- 1⁄2 cup milk
- 1 teaspoon garlic powder
- 1⁄4 teaspoon dried basil
- 1 pinch ground nutmeg
- red pepper, cut
- 1 tomatoes, seeded and cut
- mushroom, cut
- smoked salmon, broken into little pieces
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 mis or until al dente; drain.
- In a medium saucepan, combine cheeses, margarine, milk, garlic powder, basil and stir over low heat until smooth and creamy about 10 to 15 minutes.
- Toss sauce vegetables, smoked salmon, sauce and pasta in a large bowl.
- Sprinkle with nutmeg.
Delicious. We had some extra smoked salmon and this made a great meal. Quite heavy and I used about half of the recommended cream cheese. I substituted 1 pressed garlic clove for the powder and added some broccoli.
This turned out to be pretty nice - The smoked salmon crumbled in the cream sauce is a delicious combination and tempers some of the smoky taste that I don't like in eating smoked salmon raw. The spices are good here, although I used minced garlic cooked in from the beginning instead of the garlic powder. And also added a lot of black pepper. The dish is LOVELY with the red peppers roasted in the oven beforehand and then tossed on top with steamed broccoli. I felt the cream cheese wasn't really necessary because the sauce was plenty rich and the creamcheesy-taste was a little strong. Next time I'll cut that. That's a personal taste thing, of course. Thank you for the recipe.
This review is solely based on the sauce flavor. To be honest, I'm not sure how I felt about the whole meal -- a bit fishy for me -- but I'm basing my review on the flavor of the sauce before the fishiness (which was a product of the salmon not the recipe) I made a few alterations to the recipe. I used only 4 oz of the cream cheese and about 75% of the parm called for. Also instead of 1/2 cup of milk, I used just shy of 1 cup of heavy cream. These changes made a tasty sauce. As the recipe was written, it would have been far too.. too.. cream cheesy for our tastes. Sometimes less really is more. I didn't have a tomato on hand, but I used about 1/2 can of petite diced tomatoes, drained, and that really was a nice touch. For the salmon, I used about 5 oz. of smoked salmon. I found that a bit too fishy for my tastes but since the amount of salmon for the recipe wasn't noted in the directions, the fishiness didn't detract from the amount of starts given. All in all this was a good pasta meal. But I'm not sure if it was good enough that I'll make it again.