Smoked Salmon Fettuccini Alfredo

Ultra creamy and indulgent, this creamy smoked salmon pasta is a quick and easy weeknight dinner.

Why you’ll love this pasta:

Truth be told, this’s NOT a traditional Italian alfredo pasta. Authentic Alfredo sauce is a creamy sauce made of emulsified cheese and butter.

My creamy Alfredo sauce is basically a homemade version of store-bought jar of Alfredo sauce.

• Creamy, thick and indulgent!
• It comes together super quick. Gather the ingredients and it’ll be ready in less than 20 minutes!
• Plus, it’s an instant favorite. Everyone loves it from the first bite!

Ingredient Notes:

• Cream cheese – Whipped cream cheese is the secret to the flavorful yet lighter sauce. Just make sure to grab original version, not a fruity one. Brick-style cream cheese makes the cause a bit too thick, in my opinion.
• Parmesan cheese – I think parmesan cheese is the only connection to real Alfredo sauce. But it’s equally important to use high-quality Parmigiano-Reggiano, preferably grated fresh. It’s an essential ingredient and the main flavor component!!
• Smoked salmon – Now, this pasta is delicious without it, but I just love the addition of smoky protein! I prefer hot-smoked salmon for this pasta. (Read the difference between cold and hot smoked salmon.)
• Lemon juice – Don’t skip this step! A little bit of lemon juice offsets the richness, making it really balanced and flavorful!

How to make this recipe:

1. Start cooking the pasta according package directions. Once you drop pasta into the boiling water, start making the sauce.
2. In a large skillet, melt butter and add whipped cream cheese along with garlic and seasonings.
3. Then pour in milk and heavy cream and bring it to a boil.
4. Stir in parmesan cheese and cook until thickened.
5. Add cooked pasta, smoked salmon, parsley and lemon juice. Toss to combine and enjoy!

FAQ:

Got Instant Pot? Try this Instant Pot Chicken Alfredo Pasta next!

Smoked Salmon Fettuccini Alfredo

Ultra creamy and indulgent, this creamy smoked salmon pasta is a quick and easy weeknight dinner. Reserve about a cup of pasta cooking water to thin out the sauce, if needed.

4.60 from 5 votes

serves: 6 servings

Total : 20 minutes minutes

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Ingredients

• ▢ 8 oz fettuccini
• ▢ 3 tablespoons unsalted butter
• ▢ 4 oz whipped cream cheese Note 1
• ▢ 2 garlic cloves pressed
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 cup milk Note 2
• ▢ 1/2 cup heavy whipping cream
• ▢ ½ cup grated Parmesan cheese Note 3
• ▢ 8 oz smoked salmon flaked Note 4
• ▢ 1-2 tablespoons chopped fresh parsley
• ▢ 1 tablespoon fresh lemon juice Note 5

US Customary – Metric

Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

• Cook the pasta according to package directions. Once cooked, reserve 1 cup of pasta cooking water and drain.
• Meanwhile, melt butter in a large skillet over medium heat.
• Stir in whipped cream cheese, garlic. Cook it for about 2 minutes, whisking occasionally. (Note: The mixture will look curdled and weird, but don't worry, it's totally normal.)
• In 2-cup measuring cup, combine heavy whipping cream and milk and slowly stir into the cream cheese mixture, whisking constantly.
• Bring the sauce to a boil, stirring occasionally.
• Stir in parmesan cheese and continue to cook until desired thickness. (Keep in mind the sauce thickens rather quickly. If the sauce had thickened too much, thin it out with a bit of pasta cooking water.)
• Add cooked pasta, smoked salmon, parsley and lemon juice. Toss everything until well combined. Serve immediately.

Tips & Notes:

Note 1: I prefer whipped cream cheese over brick-style cream cheese because how light and airy it is. I used Philadelphia brand plain one in a tub.

Note 2: You can use either whole, 2% or even skim milk.

Note 3: Parmesan cheese is an essential ingredient and the main flavor component. Use high-quality Parmigiano-Reggiano, preferably grated fresh.

Note 4: This pasta is delicious without smoked salmon, but it’s extra special with it. I recommend hot-smoked salmon for this recipe. (Read the difference between cold and hot smoked salmon.

Note 5: Don’t skip lemon juice! It makes a huge difference as it offsets the richness, making the sauce well-balanced and flavorful!

Storing & reheating leftovers:
Refrigerate leftover pasta in an airtight container for up to 3 days. To reheat, add about 2 tablespoons of milk and microwave for 1-2 minutes.

 

Nutrition Facts:

Serving: 1serving Calories: 438kcal (22%) Carbohydrates: 32g (11%) Protein: 19g (38%) Fat: 27g (42%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 115mg (38%) Sodium: 713mg (31%) Potassium: 284mg (8%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 972IU (19%) Vitamin C: 2mg (2%) Calcium: 193mg (19%) Iron: 1mg (6%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Author: Shinee

Course:Main Course

Cuisine:Italian

Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

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This recipe was originally published on April 7th, 2016.