Prepare to embark on a culinary journey that will tantalize your taste buds and transform your dinner into a restaurant-worthy experience! This Pasta in Alfredo Sauce with Salmon is not just a meal, it's a creamy, luxurious escape that combines the rich, velvety texture of classic Alfredo with the delicate, flaky goodness of perfectly cooked salmon. Whether you're looking to impress your dinner guests or treat yourself to a gourmet meal at home, this recipe promises to deliver an unforgettable dining experience that's both elegant and surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces fettuccine pasta
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 2 salmon fillets, cooked and flaked
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by gathering all your ingredients: 8 ounces of fettuccine pasta, 2 cups of heavy cream, 1 cup of grated Parmesan cheese, 2 cooked salmon fillets (flaked), 2 tablespoons of butter, salt, pepper, and chopped parsley for garnish.
- In a large pot, bring salted water to a boil. Once boiling, add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta cooks, prepare the Alfredo sauce. In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Allow it to melt completely without browning.
- Once the butter is melted, pour in the 2 cups of heavy cream. Stir continuously as the cream heats up, allowing it to come to a gentle simmer. Do not let it boil.
- After the cream is simmering, gradually whisk in the 1 cup of grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Once the fettuccine is cooked, reserve about 1 cup of the pasta water, then drain the pasta. Add the drained pasta directly to the saucepan with the Alfredo sauce.
- Gently toss the pasta in the sauce to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Fold in the flaked salmon gently, ensuring it is evenly distributed throughout the pasta without breaking it apart too much.
- Remove the saucepan from heat and let it sit for a minute to thicken slightly. Taste and adjust seasoning with additional salt and pepper if needed.
- To serve, plate the pasta in Alfredo sauce with salmon, and garnish with freshly chopped parsley for a pop of color and flavor. Enjoy your delicious meal!
Tips
- Choose high-quality salmon: Fresh or properly thawed salmon will make a significant difference in the final dish's flavor and texture.
- Cook pasta al dente: Ensure your pasta is cooked just until it has a slight bite, as it will continue to cook slightly when mixed with the hot Alfredo sauce.
- Temperature control is key: When making the Alfredo sauce, keep the heat at medium and stir constantly to prevent burning or separating.
- Reserve pasta water: The starchy water can help adjust sauce consistency if it becomes too thick.
- Gently fold salmon: Be careful when adding salmon to avoid breaking the delicate fish into tiny pieces.
- Fresh is best: Use freshly grated Parmesan cheese for the most authentic and rich flavor.
- Garnish generously: The chopped parsley not only adds color but brings a fresh, bright note to the rich dish.
- Serve immediately: Alfredo sauce tends to thicken as it cools, so serve the pasta hot for the best texture and flavor experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
