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Smoked Salmon Fettuccini Alfredo

Total Time: 20 minutes
Servings: 6 servings
Calories: 438kcal
Author: Shinee
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.
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Ingredients

  • 8 oz (225 g) fettuccini
  • 3 tablespoons (40 g) unsalted butter
  • 4 oz (115 g) whipped cream cheese Note 1
  • 2 garlic cloves pressed
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup (240 ml) milk Note 2
  • 1/2 cup (120 ml) heavy whipping cream
  • ½ cup (55 g) grated Parmesan cheese Note 3
  • 8 oz (225 g) smoked salmon flaked Note 4
  • 1-2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice Note 5

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.

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

Servings: 1 serving
Calories: 438kcal
Carbohydrates: 32g
Protein: 19g
Fat: 27g
Sugar: 4g
Sodium: 713mg