Pasta Garlic Cream Sauce with Smoked Salmon

"Excellent!!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
11
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.) Drain and set aside.
  • Saute garlic in olive oil over medium heat.
  • Cook until the garlic begins to sweat, but doesn't turn brown.
  • Add butter.
  • Once butter melts, add cream and bring to a simmer.
  • Add the pasta and keep simmering.
  • Then add the smoked salmon (cut into 1" cubes) and half of the cheese.
  • Toss well until the cheese is incorporated into the sauce.
  • Cut the green onions into 1/2" pieces.
  • Coat in olive oil and broil in the oven.
  • You can do this before cooking the pasta.
  • Add the roasted green onions into the sauce.
  • Season with salt and pepper.
  • Serve in a large bowl or on a plate.
  • Garnish with the remaining cheese and dill.
  • Serves 2.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. The bomb diggity! I went searching becuase we catch a lot of fish and smoke ourselves and I often wonder what else can I do with it besides laying it on top of a bunch of salad greens. This dish was a HUGE HIT at the family dinner table with children ages 6, 10, 12 - who all asked for seconds. I am the type that doesn't measure and made the recipe for the family of 5 and have one serving left over. roasted two very small onions harvested from my own garden in toaster oven, made a beschemel with 2T of butter & 2 T of flour and added approx 2 C of Half & half because I didn't have cream handy and added approximately 1/4 c of the grated parmessan cheese I had on hand, knowing they would sprinkle more on top. Salt, pepper and dried dill to taste. Added to 1 lb of bowtie pasta. Everything modified to what I had on hand. Saucy enough and not overly cheesey. A keeper! thanks JC for a wonderful recipe!
     
  2. Wow. Although a little richer than most of the things I cook, this is a delicious treat. I made it pretty much as written, (including roasted green onions- what a nice flavour they add!) However, I used only a single cup of cream, added loads of fresh dill as well as the zest of one lemon in the cream sauce. I'll be making this again. I served with steamed asparagus and roasted Brussels sprouts.
     
  3. We made this with gnocchi rather than pasta. It is my husband's favorite dish at restraunts. I used only 1 cup of cream and 2 T of chopped onion since I didn't have geen onion. It was a big hit. He moaned, "So good, and I'm so full, but I can't stop eating."
     
  4. We made this as part of a 6-course wine tasting dinner with friends last night and everyone loved it and asked for the recipe. I will cut the cream with 1/2 and 1/2 next time and think it will be just as good. Lots of freshly grated parmigiano! Thank you! LJ
     
  5. lovely, quick and delicious. I halved the cream and replaced it with a dry white wine (unwooded chardonnay) and reduced the sauce so it was thick enough to coat the pasta. I also chopped through some pitted queen (green) olives for piquancy.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes